CAJUN DEEP FRIED TURKEY
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
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
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
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)
Provided by KennySD
Number Of Ingredients 22
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
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
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
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)
Provided by Valarie
Number Of Ingredients 9
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
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
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
More about "cajun deep fried turkey recipe 44"
CAJUN DEEP-FRIED TURKEY | BETTER HOMES & GARDENS
From bhg.com
3/5 (11)Calories 553 per serving
- 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.
- 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 degrees F.
DEEP-FRIED CAJUN TURKEY | BETTER HOMES & GARDENS
From bhg.com
DEEP FRIED CAJUN TURKEY: TURKEY RUB, INJECTION RECIPES …
From blackberrybabe.com
CAJUN DEEP FRIED TURKEY RECIPE | SIDECHEF
From sidechef.com
DEEP FRIED CAJUN TURKEY - RECIPELION.COM
From recipelion.com
CAJUN DEEP FRIED TURKEY | COOKING MAMAS
From cookingmamas.com
LOUISIANA DEEP FRIED TURKEY (HOW TO MAKE A CAJUN BUTTER
From youtube.com
BEST DEEP FRIED TURKEY - THERESCIPES.INFO
From therecipes.info
CAJUN DEEP-FRIED TURKEY | RECIPE - PINTEREST
From pinterest.com
HEAVEN MADE FAMOUS CAJUN DEEP FRIED TURKEY RECIPE
From realcajunrecipes.com
CAJUN DEEP FRIED TURKEY RECIPE - PERDUE FARMS
From perduefarms.com
CAJUN FRIED TURKEY - COOP CAN COOK
From coopcancook.com
CAJUN DEEP FRIED TURKEY - ALI IN THE VALLEY
From aliinthevalley.com
CAJUN FRIED TURKEY RECIPE - ZATARAIN'S
From mccormick.com
DEEP-FRIED TURKEY RECIPES | ALLRECIPES
From allrecipes.com
CRISPY CAJUN FRIED TURKEY RECIPE
From cajun.com
DEEP FRIED TURKEY FROM POPEYES - THERESCIPES.INFO
From therecipes.info
MAKING CAJUN FRIED TURKEY | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
CAJUN DEEP FRIED TURKEY RECIPE
From cajuncookingrecipes.com
DEEP FRIED TURKEY WITH @MR. MAKE IT HAPPEN - CAJUN COOKING …
From cajuncookingschool.com
CAJUN FRIED TURKEY | RECIPE & VIDEO : BBQGUYS
From bbqguys.com
CAJUN MARINATED FRIED TURKEY RECIPE - GREATCOOKINGTIPS.COM
From greatcookingtips.com
CAJUN DEEP-FRIED TURKEY RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
TONY’S DEEP-FRIED TURKEY - TONY CHACHERE
From tonychachere.com
CAJUN DEEP-FRIED TURKEY | RECIPE - PINTEREST
From pinterest.com
CAJUN DEEP-FRIED TURKEY | RECIPESTY
From recipesty.com
CAJUN DEEP FRIED TURKEY - FIREITUP FOODS LLC
From fireitupfoodsllc.com
CAJUN DEEP FRIED TURKEY - MASTERBUILT
From masterbuilt.com
POPEYES CAJUN DEEP FRIED TURKEY - THERESCIPES.INFO
From therecipes.info
CRISPY CAJUN FRIED TURKEY RECIPE
From cajungrocer.com
HOW TO MAKE THE BEST CAJUN FRIED TURKEY | SOUTHERN LIVING
From southernliving.com
CAJUN DEEP-FRIED TURKEY RECIPE | SUR LA TABLE
From surlatable.com
HOW TO COOK A CAJUN-STYLE DEEP-FRIED TURKEY - BELGARD
From belgard.com
CAJUN DEEP FRIED TURKEY
From deepfriedturkeyrecipe.blogspot.com
CAJUN DEEP FRIED TURKEY RECIPE
From recipeland.com
CAJUN DEEP FRIED TURKEY - PLAIN.RECIPES
From plain.recipes
CAJUN MARINATED FRIED TURKEY RECIPE - GREATCOOKINGTIPS.COM
From greatcookingtips.com
CAJUN SMOKE-FRIED TURKEY - HEY GRILL HEY
From heygrillhey.com
DEEP-FRIED TURKEYS WITH CAJUN SPICES RECIPE - NATIONAL TURKEY …
From eatturkey.org
CAJUN DEEP FRIED TURKEY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CAJUN FRIED TURKEY - FUSION CULINAIRE
From fusion-culinaire.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love