DEEP FRIED CAJUN TURKEY
Steps:
- Preheat oil to 375 degrees F.
- Stir salt and seasonings together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar.
- Remove the giblets and neck from the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
- Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F.(depending on the amount of oil, outside temperature and wind conditions, this should take about 20 to 40 minutes).
- Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. (Safety tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey for the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing). Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
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Rolly Perez
[email protected]This is the best Cajun turkey recipe I've ever tried! The turkey was cooked perfectly and the flavor was amazing. I will definitely be making this again.
The Neko Hunter Of Shadows
[email protected]I love this recipe! The turkey is always juicy and flavorful, and the coating is crispy and well-seasoned. It's a great recipe for a special occasion.
Galaletsang Molokwane
[email protected]This Cajun turkey recipe is a winner! The turkey was moist and flavorful, and the coating was crispy and well-seasoned. I will definitely be making this again for my next party.
Joseph Kiema
[email protected]This recipe is easy to follow and the results are amazing! The turkey was juicy and flavorful, and the coating was crispy and well-seasoned. I will definitely be making this again!
Skye Moon
[email protected]This is the perfect recipe for a crispy, flavorful Cajun turkey. The turkey is juicy and the coating is perfectly crispy. I will definitely be making this again!
Shaki Jaspal
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The turkey was cooked perfectly and the flavor was amazing.
Vijay Mahra
[email protected]This is a great recipe for a special occasion. The turkey is impressive and delicious, and the presentation is beautiful.
Shah Sarkar
[email protected]I've made this Cajun turkey recipe several times and it's always a crowd-pleaser. The turkey is always juicy and flavorful, and the coating is crispy and well-seasoned.
EMMANUEL ANINZE
[email protected]This recipe is a keeper! The turkey was perfectly cooked and the seasoning was spot-on. Everyone at the table loved it.
Thato Chokoe
[email protected]I tried this recipe and the turkey was a little dry. I think I might have overcooked it. But the flavor was still really good!
Justin Charles
[email protected]This is the best Cajun turkey I've ever had! The flavors are amazing and the turkey is so moist. I'll definitely be making this again.
Sohail Bangash
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The turkey was delicious and everyone at the party loved it!
Thembisile Madwakasa
[email protected]This Cajun turkey recipe was a hit at our Thanksgiving dinner! The turkey was juicy and flavorful, and the coating was crispy and well-seasoned. We'll definitely be making this again next year!