Good point, Ed, about the different types of frying takes a different technique and I agree completely.

Fowler, no you're not gonna get blasted but let me add my 2¢ worth. Yes, a Butterball is more tender in the wing/leg area. The way I fry them, the cajun spices are only put on the outer skin and sprinkled inside the bird. It does not really affect the taste of the inner meat (most of the spices fall off in the frying process) but makes the skin a delicacy. Not overpowering at all.

Italian dressing is what? Oil and VINEGAR. You actually pickle the meat, so you DO change the taste that way, too.

Don't get me wrong, I've cooked it that way, too. Wonderful flavor. Even floured and fried turkey breast nuggets.

Just a question then I'll get off my soap box. Have you actually HAD cajun fried turkey?

Romans 8:28