Cajun Fried Turkey PDF Print E-mail
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Wednesday, 22 June 2011 15:10

Safety is as important as following the recipe! 2 turkeys 10-12 pounds each Marinade: 2 TBS Worcestershire sauce 2 TBS chili powder 1 TBS ground cloves ½ cup apple cider vinegar ½ cup honey 1 TBS allspice 1 cup red wine 1...

 

Safety is as important as following the recipe!

  • 2 turkeys 10-12 pounds each

Marinade:

  • 2 TBS Worcestershire sauce
  • 2 TBS chili powder
  • 1 TBS ground cloves
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 1 TBS allspice
  • 1 cup red wine
  • 1 cup beer
  • 1/8 cup Tony Chachere’s seasoning mix

Seasoning mix:

  • 2 TBS salt
  • 1 tsp cayenne pepper
  • 1 TBS black pepper
  • A marinade injection syringe is needed
  • 10 gallons peanut oil
  • Outdoor gas frying apparatus complete with stand, hoses, regulator, and large 15-gallon pot

NOTE: Before assembling recipe, place larger of 2 turkeys into fryer and fill pot with water to about 4” over turkey; remove turkey and mark pot at water level with indelible marker as fill level for oil. This prevents dangerous overfilling causing serious injury and fire.

  1. In large bowl thoroughly mix all marinade ingredients (use may want to use a food processor)
  2. Inject each turkey in legs, thighs, breast, wings, and back; refill syringe as needed
  3. Combine seasoning mix and rub outside of turkeys thoroughly
  4. Place both turkeys in large garbage bags and refrigerate for 24 hours
  5. Use oil thermometer to heat oil to 350°
  6. When temperature is reached, very slowly lower the turkey into oil; cooking time will be approximately 4 minutes per pound; a 10-lb turkey would take about 40 minutes. A temperature probe inserted into thigh meat should register about 175° when done
  7. Carefully remove basket or turkey from oil; place cooked turkey into large brown paper bag and allow to sit for approximately 25 minutes before carving
  8. Repeat process for 2nd turkey

Serves 12-14

For safety, an approved fire extinguisher and water hose

Important to keep all children at least 20 feet away from fryer

A turkey hook attached to turkey with loop eyelet for removing or lowering bird into oil

A turkey basket is sometimes used in lieu of hook; have a sturdy 6’0 pole placed under basket handle for two people to lift or lower turkey

NEVER LEAVE HOT OIL UNATTENDED; ASSEMBLE ALL TOOLS, INGREDIENTS BEFORE IGNITING BURNER

 

Last Updated on Wednesday, 06 July 2011 02:21