Cajun Fried Turkey

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Title: Cajun Fried Turkey
Yield: 10 Servings
Categories: Turkey, Cajun cooki

Ingredients:

-------------------------------SEASONING MIX-------------------------------
2 ts Salt
2 ts Cayenne


-----------------------------------TURKEY-----------------------------------
1 10 pound dressed turkey; (10
-to 12 pounds) preferably
-fresh (never frozen) and
-not injected with butter
-seasonings, or other
-flavorings
4 tb Unsalted butter
3/4 c Onions; finely chopped
1/4 c Celery; finely chopped
3 tb Garlic; minced
2 tb Green peppers, from hot
-pepper sauce; finely
-chopped
1 tb Salt, plus
1 ts Salt
1 tb Cayenne
1 ts Blank pepper
1/2 c Chicken stock
2 tb Worcestershire sauce

-----------------------------------FRYING-----------------------------------
5 ga Vegetable or peanut oil

If at all possible, select a fresh (never frozen) turkey and one that has
not been injected with butter, seasonings, or other flavorings. You need a
food injector with a fairly large hole to inject the turkey. Do this a day
ahead, then cover and refrigerate until ready to cook. It is best to fry
the turkey outdoors, using a propane burner or other outdoor cooking
equipment on a concrete slab or some type of solid, level, and non slippery
surface. A few drops of oil will probably bubble over, so have some old
towels handy for wiping up slippery spots. Thoroughly combine the
seasoning mix ingredients in a small bowl and set aside. To prepare the
turkey: If your turkey comes with a metal prong that holds the cavity
closed, remove and set aside. Remove the giblets and neck from the turkey
~ checking both ends. Remove any "pop-up" doneness indicator. In a large
skillet, melt the butter over high heat until half melted. Add the onions
and saute about 3 minutes, stirring occasionally. Add the celery, garlic,
hot peppers, salt, red pepper, and the black pepper. Cook until the mixture
is a rich golden brown, about 3 minutes, stirring and scraping the pan
bottom frequently. Add the stock and worcestershire and bring to a boil,
stirring constantly. Remove from heat and cool slightly. Blend on highest
speed until mixture is a very smooth puree, pushing sides down as needed.
Rinse and drain turkey well. Pour puree into the injector and inject into
the turkey. Insert to the bone or to the depth of the injector needle,
without piercing through the cavity. To fill the injection hole with as
much puree as possible, begin to draw the needle out while injecting
firmly. Make holes about 2 inches apart and use most of the puree in the
meatest areas. Be sure to inject some of the puree in the upper joint of
the wing. Pour any remaining puree into the cavity of the turkey and rub it
over the inner surface. Set turkey aside. Sprinkle the reserved seasoning
mix evenly over the bird and inside the cavity, rubbing it in by hand and
using it all. Place the neck back inside the cavity. Close the legs with
the metal prong or tie with kitchen twine. Cover and refrigerate overnight.
Equipment: Assemble all equipment and utensils before starting to fry the
turkey. You will need: 1. A propane burner or other heat source with an
adjustable control capable of a strong flame. 2. A very deep pot (8 gallon
or larger) so the turkey will be totally submerged in hot oil with plenty
left over - a depth of several extra inches for the oil to bubble in
without bubbling over. 3. A large boiling or fry basket large enough to
hold the turkey and fitting into the pot. The turkey will be slipped into
and lifted out of the bubbling hot oil in the basket. 4. A thermometer
that reads up to at least 400 degrees and has a long probe and clip so it
can be left in the oil while the turkey fries. 5. Two strong utensils for
turning the turkey (20 inches or longer). It may be necessary to weight
the turkey down by inserting a long-handled heatproof fork securely under
the metal prong or by pressing down with some utensil. Do not use anything
that would keep a section of skin from being exposed to the hot oil for
frying. 6. A large platter or pan lined with several thicknesses of paper
bags to drain the turkey once it's fried. 7. Plenty of hot pads. 8. Old
towels to deal with any spilt oil. Let the turkey come to room temperature
for 1 hour before frying. Place the turkey on its back inside the fry
basket. Place the basket in the EMPTY pot and measure the turkey's height
in the pot with a ruler. Remove basket and turkey. Place pot on the burner
and fill with oil at least to cover the height of the turkey. Remember, the
oil will be higher in the pot with the turkey submerged. It is recommended
that a dress rehearsal be held to make sure that you can slip the turkey
into the pot gently. Any splashing with super hot oil can be very
dangerous. To fry: Heat oil to 400 degrees. VERY CAREFULLY AND SLOWLY lower
the basket containing the turkey into the oil. Immediately adjust the flame
down slightly and maintain a temperature lowered to as close to 350 degrees
as possible. Oil should be hot enough to bubble during frying but not so
hot that it burns the meat. Make sure the turkey is submerged while frying.
Let the turkey fry until the juices run clear when you insert a skewer into
the breast meat. Total frying time will be between 35 and 45 minutes. The
fried turkey will look very dark brown when done. Carefully remove the
basket and turkey from the hot oil and place turkey breast side down on a
platter or pan lined with several thicknesses of brown paper bags and let
drain for about 5 minutes. Then turn turkey over to drain and cool about 15
minutes before slicing. Again, be very careful with the hot oil. It is
deadly. Recipe By
: The Prudhomme Family Cookbook Posted to bbq-digest V4 #56 Date: Mon, 25
Nov 1996 08:40:04 -0600 From: Glenn Manning