Cajun Deep Fried Turkey Recipe 44

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CAJUN DEEP FRIED TURKEY



Cajun Deep Fried Turkey image

One of my favorite cooking ideas is to deep fat fry our turkey for the holidays or New Year's parties. My wife loves it when I cook; gives her time to do the other baking and cooking while I prepare the main dish.

Provided by Chad LeMaire

Categories     Main Dishes

Yield 1

Number Of Ingredients 6

12-15 lbs turkey
1 1/2 cups Italian dressing
1 stick butter
1 handful Cajun seasonings
Peanut oil, amount depending on size of turkey
Garlic powder and onion powder to taste

Steps:

  • Two days prior to cooking: Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink - draining and refilling as water turns cool.
  • Evening prior: Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing.
  • Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's® blackened seasoning, Zatarins® Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on).
  • Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.
  • Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well.
  • Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice.
  • Morning of: Fill fryer approximately 1/3 with oil (You don't need peanut oil, but once you try it, you won't use anything else. It also smokes less).
  • Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.
  • Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a "smokin' Cajun turkey."You may cook a larger turkey, but most cookers can't handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky.
  • Remove and let the turkey rest before carving. According to Emeril, the best way to carve is to pull the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice.

CAJUN DEEP-FRIED TURKEY



Cajun Deep-Fried Turkey image

Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Provided by Peg in East Tennessee

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups butter
¼ cup onion juice
¼ cup garlic juice
¼ cup Louisiana-style hot sauce
¼ cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  • Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  • When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
  • Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutrition Facts : Calories 1035.9 calories, Carbohydrate 2.8 g, Cholesterol 345.8 mg, Fat 70.9 g, Fiber 0.4 g, Protein 91.2 g, SaturatedFat 30.1 g, Sodium 682.2 mg, Sugar 0.7 g

CAJUN DEEP-FRIED TURKEY RECIPE - (4.4/5)



Cajun Deep-Fried Turkey Recipe - (4.4/5) image

Provided by KennySD

Number Of Ingredients 22

RUB SEASONING:
1 (12-pound) whole turkey, neck and giblets removed
4 to 5 gallon peanut oil
1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons bay leaves ground
1 teaspoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
INJECTOR SEASOING:
2 cups butter
1/4 cup onion juice
1/4 cup garlic juice
1/4 cup Louisiana-style hot sauce
1/4 cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
1 (7-ounce) beer

Steps:

  • Stir salt, herbs and peppers 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, 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 rub seasoning. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag. 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. Heat the oil to 365°F (185°C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F. or below, oil will begin to seep into the 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°F. in the breast or 180°F. in the thigh, carefully remove the turkey from 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.

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

Provided by Food Network

Categories     main-dish

Time 1h24m

Yield 12 servings

Number Of Ingredients 12

1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaves
1 tablespoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
1 (10 to 12 pound) whole turkey
4 to 5 gallons peanut oil (see note)

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.

CAJUN DEEP FRIED TURKEY



Cajun Deep Fried Turkey image

Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too!

Provided by Olha7397

Categories     Whole Turkey

Time 1h20m

Yield 10-12 lb.

Number Of Ingredients 15

2 tablespoons black pepper
1 tablespoon ground chipotle chile pepper (cayenne) or 1 tablespoon ground red pepper (cayenne)
1 tablespoon white pepper
1 tablespoon ground cumin
1 tablespoon ground nutmeg
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (10 -12 lb) whole turkey, thawed if frozen
canola oil (about 5 5 gallons) or 5 gallons safflower oil (about 5 5 gallons)

Steps:

  • You will also need: 1 poultry or meat injector, 1 turkey deep-fryer consisting of 40- to 60-quart pot with basket, burner and propane tank.
  • Read the Turkey Deep-Frying Do's and Don'ts (below).
  • In small bowl, mix all spice rub ingredients until blended; set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside.
  • Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan.
  • Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours.
  • Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high setting, heat oil to 375°F (May take 20 to 40 minutes depending on outside temperature, wind and weather conditions.) Place turkey, neck end down, on basket or rack. When deep-fry thermometer reaches 375°F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute.
  • Immediately check oil temperature; increase flame so oil temperature is maintained at 350°F If temperature drops to 340°F or below, oil will begin to seep into turkey.
  • Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer at all times because heat may need to be regulated throughout frying.
  • At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest part of breast should read 170°F If inserted into thigh, it should read 180°F If necessary, return turkey to oil and continue cooking. When turkey is done, let drain a few minutes.
  • Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving.
  • Turkey Deep-Frying Do's and Don'ts.
  • If it's your first time and you want your turkey-frying experience to be successful, please take a moment to read them before getting ready for a great-tasting feast!
  • Do's:.
  • Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips.
  • Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, including in a garage or any other structure attached to a building.
  • Use only oils with high smoke points, such as peanut, canola or safflower oil.
  • Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.
  • Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey.
  • Have a fire extinguisher nearby for added safety.
  • Serve the turkey right after cooking, and store leftovers in the refrigerator within 2 hours of cooking.
  • Allow the oil to cool completely before disposing of it or storing it.
  • Don'ts:.
  • Never fry on wooden decks or other structures that could catch fire, and don't fry on concrete, which could be stained by the oil.
  • Never leave the hot oil unattended, and do not allow children or pets near the cooking area.
  • Betty Crocker.

Nutrition Facts : Calories 595.2, Fat 32.6, SaturatedFat 8.4, Cholesterol 225.8, Sodium 1034.3, Carbohydrate 2.9, Fiber 1, Sugar 0.7, Protein 68.3

DEEP-FRIED CAJUN TURKEY RECIPE - (4.4/5)



Deep-Fried Cajun Turkey Recipe - (4.4/5) image

Provided by Valarie

Number Of Ingredients 9

1 (8 to 10 pound) turkey
Peanut oil
1 1/2 teaspoons salt
1 1/2 teaspoons sweet paprika
3/4 teaspoon dried thyme, crushed
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Steps:

  • Remove the neck and giblets from the turkey. Rinse inside of turkey; pat dry with paper towels. If present, remove and discard the plastic leg holder and pop-up timer. Preheat oil to 350°F. For rub, in a small bowl combine salt, paprika, thyme, black pepper, garlic powder, onion powder, and cayenne pepper. Slip your fingers between turkey skin and meat to loosen the skin over the breast and leg areas. Lift skin and spread some of the rub directly over breast, thigh, and drumstick meat. Season body cavity with any remaining rub. Tuck the ends of the drumsticks under the band of skin across the tail or tie legs to tail with 100-percent-cotton string. Twist wing tips under back. Place turkey, breast side up, in basket. Slowly lower basket into hot oil. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Fry turkey for 24 to 30 minutes (3 minutes per pound). Remove turkey from hot oil to check doneness. Insert a meat thermometer into the meaty part of the thigh. Turkey is done when thermometer registers 180°F. Remove turkey from hot oil; drain on wire rack. If the turkey has not reached 180°F when you check for doneness, remove the thermometer and slowly lower the turkey back into the oil. Fry 3 to 5 minutes more and check temperature again. Let stand 15 minutes before carving. Variation Turkey Breast Option: Use a 4-pound whole turkey breast with bone. Rinse and pat dry with paper towels. If present, remove pop-up timer. Preheat oil to 350°F. Prepare spice mixture and rub turkey as above. Place in basket and cook as above for 32 minutes (8 minutes per pound) to 170°F. Makes 8 to 10 servings

CAJUN DEEP FRIED TURKEY



Cajun Deep Fried Turkey image

The popularity of Cajun Deep Fried Turkey has grown considerably over the last decade. If you like the taste of a deep fried turkey then it is well worth all of the prep and time it takes to have this on your Holiday menu.

Provided by Timothy H.

Categories     Whole Turkey

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 11

14 lbs turkey, completely thawed (up to 20)
brine for turkey, and you will need to do this for
1/2 cup salt
2 gallons water
1 (16 ounce) bottle Italian dressing
1/2 cup creole seasoning (Tony Chachere's)
1/4 cup paprika
1 tablespoon cayenne pepper
4 fresh garlic cloves, minced
3 sprigs fresh thyme (up to 4)
1 sprig fresh rosemary (up to 2)

Steps:

  • Prepare Thanksgiving Deep Fried Turkey:.
  • First you will want to Marinade or Brine your Turkey for at leat 8-12 hours for extra flavor and to make sure it is really moist. You will need a pot big enough to keep in your refrigerator for the 8-12 hour period to keep your Turkey inches You will mix all ingredients together, and add your Turkey and the marinade to your pot, and cover, and add to the refrigerator overnight. I like to put the fresh herbs directly into the cavity of the bird for a little extra flavor. When you are done marinading you are ready to cook your Turkey.
  • How to Deep Fry a Turkey:.
  • You will need a completely thawed turkey, a couple gallons of oil, and a very large cooking pot. You can use canola, vegetable oil, but it is better if you use peanut oil. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and tail to the body of the turkey. Make sure that there is not any type of thermometer or device that will pop out on the turkey. It would melt into the oil, not a good thing.
  • To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two left from the top. If you do not have any room for extra water you will need to get a larger pot. You will then remove the turkey and measure the amount of water left, and this is the amount of oil you will need to fry your turkey.
  • You will now dry and season your turkey, and make sure that your frying pot is completely dry. You can add any seasonings you like; I prefer to inject my seasonings directly into the bird. You can also add you cooking pot to your stove top and heat to make sure all water is gone before adding to your outdoor fryer heating source. Once completely dry you will add the oil to the pot and bring it to a temperature of about 375 to 400 degrees. Make sure that you are able to get a good read on the temperature. It may fluctuate a few degrees depending on the weather while cooking outside but it should not be that big a deal. You just want to make sure that you are cooking in a covered but ventilated are. If it is raining or snowing it will make your Turkey frying experience for a really bad day.
  • This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey inches You are going to lower the turkey into the pot of very hot oil 400 degree oil. The oil is going to splatter some and you will need some very good cooking gloves. They sell different styles of racks to lower your bird into the oil at Wal-Mart, Lowes, and Home Depot. Just remember to very, very slowly lower your turkey into the hot oil. A good method here is dunking your turkey, and I do not mean cannon ball either. When you lower your turkey into the hot oil it will boil up. This is why I suggest turning off the burner or heat source when you do it. You may have to do this multiple times and then one time might do the trick. Just make sure that the oil does not overflow the cooking pot.
  • Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don't wander too far because that turkey will be done soon. A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. If you have a bio thermometer you will need to test the turkey for doneness. The internal temperature needs to read 160 to 165 degrees. Make sure you are testing between the thigh area, and not hitting a bone to get a correct read.
  • Remove the turkey from the oil when it's done. Do this slowly and after you have turned off the burner. Let the turkey drain a little bit and you're set to go. Let it rest for about 15 to20 minutes and then carve and enjoy this crisp and delicious bird.

Nutrition Facts : Calories 828.6, Fat 45.9, SaturatedFat 11.8, Cholesterol 308.7, Sodium 4684.7, Carbohydrate 4.9, Fiber 0.8, Sugar 2.9, Protein 93.2

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From cajuncookingrecipes.com


DEEP FRIED TURKEY WITH @MR. MAKE IT HAPPEN - CAJUN COOKING …
2021-11-21 Also we give you a delicious injection for your Turkey as well. So now matter how you do your Turkey this year, weather it's deep fried, smoked, or baked Mr Make It Happen and I got you covered. Ingredients: 9 lb. Turkey. Oil for frying (follow the manufactures fill height)
From cajuncookingschool.com


CAJUN FRIED TURKEY | RECIPE & VIDEO : BBQGUYS
In a medium saucepan over medium-high heat, combine the beer, lemon juice, Worcestershire sauce, and honey. Stir until the ingredients begin to meld. Add the crab boil, apple cider vinegar, minced garlic, salt, a ¼ cup of the Cajun rub, and bay leaves to the saucepan. Allow the mixture to simmer down and reduce by about half.
From bbqguys.com


CAJUN MARINATED FRIED TURKEY RECIPE - GREATCOOKINGTIPS.COM
2021-02-24 We highly recommend breaking out this fried turkey recipe at your family’s Thanksgiving feast, unless you’re the kind of person who cherishes having leftovers to snack on throughout the weekend. Cajun-Fried Turkey Recipe: How to Fry a Turkey Safely: Turkey Fryer Pots & Baskets: 0:00 - Intro 0:15 - Measuring How Much Oil You Need to Fry a Turkey
From greatcookingtips.com


CAJUN DEEP-FRIED TURKEY RECIPE - NATIONAL TURKEY FEDERATION
Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities.
From eatturkey.org


TONY’S DEEP-FRIED TURKEY - TONY CHACHERE
Directions. Prepare turkey fryer, or very large stock pot. Fill fryer with no more than 3/4 oil and heat to 350°F. Make sure turkey is completely thawed. Pat turkey dry with paper towels – turkey must be dry before frying. Remove giblets from turkey. Inject the turkey with Tony’s Creole-Style Butter Injectable Marinade. Use as much as you ...
From tonychachere.com


CAJUN DEEP-FRIED TURKEY | RECIPE - PINTEREST
Yummy Recipes. This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey. C.
From pinterest.com


CAJUN DEEP-FRIED TURKEY | RECIPESTY
When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off …
From recipesty.com


CAJUN DEEP FRIED TURKEY - FIREITUP FOODS LLC
2014-11-23 CAJUN DEEP FRIED TURKEY RECIPE. INGREDIENTS. 1 10- to 13-pound turkey (thawed, rinsed, and patted dry) 16-ounce bottle of Cajun butter flavor injector; 1 can of turkey gravy; 1 stick of melted butter; 1 tablespoon of Flashover Creole Seasoning (or your favorite Creole seasoning) Peanut oil; Turkey fryer ; Propane gas burner and bottle; Submersible …
From fireitupfoodsllc.com


CAJUN DEEP FRIED TURKEY - MASTERBUILT
Pat turkey completely dry on outside and inside of cavity with paper towels. Using an injector syringe, inject ½ cup (4 oz) buttery Creole marinade in each breast. Inject ¼ cup (2 oz) marinade into each leg and thigh. Sprinkle turkey generously with Cajun Seasoning, completely coating the outside of the turkey and inside of the cavity. Place ...
From masterbuilt.com


POPEYES CAJUN DEEP FRIED TURKEY - THERESCIPES.INFO
Popeyes Cajun Fried Turkey Recipe - National Turkey Federation new www.eatturkey.org. Frying Turkey Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F - about 20-40 minutes. Place the turkey, neck down, in a basket or on a rack. When the oil temperature registers 365 degrees F on the deep-fry thermometer, carefully …
From therecipes.info


CRISPY CAJUN FRIED TURKEY RECIPE
Cajun Fried Turkey Ingredients: 12 lb. turkey Cajun Injector Creole Butter Marinade Tony Chacheres® Famous Creole Seasoning Equipment: Deluxe Cajun Injector Steps: Remove giblets from turkey, rinse with warm, pat dry (especially inside cavity) and leave whole. Inject 4 oz. of Cajun Injector Creole Butter on each side of breast. Inject approximately 2 oz. in each leg and …
From cajungrocer.com


HOW TO MAKE THE BEST CAJUN FRIED TURKEY | SOUTHERN LIVING
2. . Playing on Chromecast. To prepare the turkey, remove the giblets and the neck and gently separate the skin from the flesh. Spread seasoning underneath the skin. Use this recipe for Cajun seasoning to give your turkey that Cajun flavor. Creole seasoning can be purchased at your local grocery store, or you can make your own.
From southernliving.com


CAJUN DEEP-FRIED TURKEY RECIPE | SUR LA TABLE
Bring the turkey to room temperature; fill the fryer with your preferred oil and heat it to 350°F. Insert rotisserie spit through center of seasoned turkey and truss. As spit comes through the other side, securely attach to rotisserie bar. Place turkey in basket and slowly lower into heated oil. Fry for 3 to 3½ minutes per pound.
From surlatable.com


HOW TO COOK A CAJUN-STYLE DEEP-FRIED TURKEY - BELGARD
Cook the turkey about 3 to 4 minutes per pound, until the dark meat has an internal temperature of 175-180° F and the white meat has an internal temp of 165-170° F. It takes about 45-60 minutes to fry a 13-14 lb. turkey. When the turkey is done, slowly lift it from the pot and place it in a pan on paper towels to drain.
From belgard.com


CAJUN DEEP FRIED TURKEY
2012-02-09 I looked up deep-fried recipes and found a link to a deep fried turkey recipe, of all things. I couldn’t believe how awesome that sounded. MH Foods, Inc. also seemed to be a company I could trust, not trying to sell me disgustingly raised turkeys masked by big Cajun spices and deep fried cooking. The turkey beneath the Cajun spice and deep fried shell is …
From deepfriedturkeyrecipe.blogspot.com


CAJUN DEEP FRIED TURKEY RECIPE
Rinse turkey inside and out. Mix 1 part crab boil concentrate to 4 parts water. Combine dry ingredients with crab boil solution. Adjust seasoning to taste.
From recipeland.com


CAJUN DEEP FRIED TURKEY - PLAIN.RECIPES
A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. If you have a bio thermometer you will need to test the turkey for doneness. The internal temperature needs to read 160 to 165 degrees. Make sure you are testing between the thigh area, and not hitting a bone to get a correct read.
From plain.recipes


CAJUN MARINATED FRIED TURKEY RECIPE - GREATCOOKINGTIPS.COM
2021-02-24 Cajun-Fried Turkey Recipe: How to Fry a Turkey Safely: Turkey Fryer Pots & Baskets: 0:00 - Intro 0:15 - Measuring How Much Oil You Need to Fry a Turkey 1:01 - Turkey Marinade Injection Recipe 2:32 - Seasoning the Turkey 3:13 - Injecting the Turkey 4:07 - Prepping Turkey for Frying 4:27 - Type of Frying Oil 4:39 - Preheating the Oil
From greatcookingtips.com


CAJUN SMOKE-FRIED TURKEY - HEY GRILL HEY
2021-11-04 Combine all the ingredients for the Cajun turkey injection in a small saucepan. Simmer together over medium heat for 5 minutes to soften all of the herbs and spices. Pour the butter mixture into a narrow vessel (like a cup or liquid measuring cup) with the 1/2 cup chicken stock and stir to combine. Inject the turkey.
From heygrillhey.com


DEEP-FRIED TURKEYS WITH CAJUN SPICES RECIPE - NATIONAL TURKEY …
Deep-fry turkey for 3-4 minutes per pound or until an internal temperature of 165 degrees F. in the breast or 175 degrees F. in the thigh is reached. Slowly lift turkey from the hot oil and allow to drain for a few minutes on a full size sheet pan. Allow turkey to rest for 20 minutes prior to carving. Repeat frying process with second turkey.
From eatturkey.org


CAJUN DEEP FRIED TURKEY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CAJUN FRIED TURKEY - FUSION CULINAIRE
2015-11-24 Add vinegar, white wine, lemon juice, red pepper, black pepper, salt, and garlic powder. Blend again for 30 seconds. Place the mixture in a large chef’s syringe and inject entire amount into turkey, being sure to include breast, legs, back, and inside of turkey cavity. Place turkey in refrigerator for 3 days to marinate before deep frying.
From fusion-culinaire.com


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