Remember you are dealing with gallons of
dangerously hot oil, so make sure there are no kids or pets running
around. And you want to wear some old shoes that you can slip
out of easily and long pants just in case you do spill some oil
on you.
Deep-Fried Cajun Turkey
1 (8 to 12 pound) turkey
10 gallons peanut oil
1 cup salt
1/2 tablespoon cayenne
1/4 tablespoon black pepper
Marinade:
2 tablespoons Worcestershire sauce
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup Creole
Seasoning II mix
1/4 teaspoon cayenne
Pinch of clove
Equipment Needed:
40 to 60-quart pot with basket, burner
and propane tank
Candy thermometer to measure heat oil
Meat thermometer to test turkey doneness
Safety goggles
Fire-safe gloves and pot holders
Fire extinguisher
Seasoning injector*
Directions:
Season and cure the turkey with salt,
pepper and cayenne. Rub seasoning on skin and let sit overnight.
In a blender, add all the wet ingredients
and then the dry ingredients to make the marinade. Puree on high
for 4 to 6 minutes. Make sure all ingredients are completely
pureed and add to an injector.
Heat oil to 350*F (160*C). Depending on
the amount of oil used, this usually takes between 45 minutes
and one hour. (To determine the correct amount of oil, place
the turkey--still in its wrapper--in the basket and place in
the pot. Add water until it reaches 1 to 2 inches above the turkey.
Remove the turkey and note the water level, using a ruler to
measure the distance from the top of the pot to the surface of
the water. Pour out water and dry the pot thoroughly. Be sure
to measure for oil before breading or marinating the turkey.)
While the oil is heating, prepare the
turkey as desired.
Once the oil has come to temperature,
place the turkey in the basket and slowly lower into the pot.
Whole turkeys require approximately 3 minutes per pound to cook.
Remove turkey and check internal temperature with meat thermometer.
The temperature should reach 170*F (75*C) in the breast and 180*F
(80*C) in the thigh. Turkey parts such as breast, wings and thighs
require approximately 4 to 5 minutes per pound to come to temperature.
Fryer Caution Safety Tips:
Place fryer on level dirt or grassy area.
Never fry a turkey indoors, in a garage or in any other structure
attached to a building. Avoid frying on wood decks, which could
catch fire, and concrete, which can be stained by the oil.
Never leave the hot oil unattended and
don't allow children or pets near the cooking area.
Allow the oil to cool completely before
disposing or storing.
Immediately wash hands, utensils, equipment
and surfaces that have come in contact with raw turkey.
Turkey should be consumed immediately
and leftovers stored in the refrigerator within two hours of
cooking.
(Safety Tips: The National Turkey Federation
(202) 898-0100.)
*Available at many supermarkets and specialty
food shops.
