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.
SUCCULENT DEEP FRIED TURKEY
Seasoned with spicy Cajun seasoning and cayenne pepper, this deep-fried turkey takes the holiday dinner's starring role to new heights.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 10h
Yield 6
Number Of Ingredients 15
Steps:
- Pat turkey dry with paper towels; coat completely with no-stick cooking spray. Combine rub ingredients in small bowl; rub over turkey.
- Combine spice injection mixture ingredients in small saucepan. Cook and stir over medium heat until butter is melted. Let cool to barely warm. Inject the mixture with spice injector into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Cover and chill overnight.
- Fry according to fryer manufacturer's directions using peanut oil. Reference package for additional information.
Nutrition Facts : Calories 2309.1 calories, Carbohydrate 3.3 g, Cholesterol 488.1 mg, Fat 187.9 g, Fiber 0.4 g, Protein 153.9 g, SaturatedFat 38 g, Sodium 2776.6 mg, Sugar 1.1 g
CAJUN TURKEY GRAVY
An adaptation of that fast-food gravy that we love, making it suitable for Thanksgiving dinners.
Provided by Doug O'Florida
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
- Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.
- Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.
- Stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 2.9 g, Cholesterol 62.6 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 0.4 g, Sodium 373.8 mg, Sugar 0.6 g
CAJUN FRIED TURKEY RECIPE - (4/5)
Provided by Dholli3000
Number Of Ingredients 4
Steps:
- Remove giblets and neck from turkey. Remove plastic ring holding legs together and pop-up timer. Rinse turkey with cold water; dry well. Loosen skin from breast without detaching it; carefully rub 1 tablespoon Creole seasoning under skin. In a small bowl, combine butter and remaining Creole seasoning. Fill a turkey marinade injector with butter mixture; inject turkey with butter mixture, at 1-inch intervals, into breasts, thighs, and wings. Let stand 30 minutes before frying. Heat peanut oil in a turkey fryer to 375°F over medium-low heat, following manufacturer's instructions. Place turkey in fryer basket. Carefully lower basket into hot oil. Temperature should fall to and remain at 325°F. Cook for approximately 45 minutes (3 1/2 minutes per pound at 325°). Slowly remove basket from oil. Drain, and let cool slightly before slicing. Note: Make sure your turkey fryer is on a level surface outdoors. Be extremely careful when lowering turkey into hot oil.
DEEP FRIED CAJUN TURKEY
Made this for Fathers day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day.
Provided by Rita1652
Categories Poultry
Time 1h5m
Yield 10-14 serving(s)
Number Of Ingredients 9
Steps:
- Take whole turkey place in deep fryer fill with water remove turkey.
- Mark the water line with a marker.
- Spill out water and dry careful not to remove marked line.
- Fill with canola oil.
- Heat oil to 350 degrees.
- In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
- Strained and set aside.
- Save garlic and herbs.
- Tie legs and wings with cotton string to keep them in place next to the body.
- Place the chopped strained garlic and herbs under the skin of the turkey.
- Inject the herbed butter-oil mixture into the breast and legs.
- Rub the cajun mixture inside and outside of the turkey.
- Place the turkey breast side up in lowering slowly into oil.
- CAUTION Of splattering oil.
- Fry turkey 3 1/2 minute per pound.
- Use a meat thermometer in the thigh and when it reads 180 degrees its done.
- Remove from hot oil and drain on paper towels.
- Lets rest for 15 to 20 minutes.
- Carve and serve.
- I`m really sorry that I didn`t get a picture of the turkey before I carved it.
- So the carved picture is what you get for now.
- I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.
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
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CAJUN FRIED TURKEY RECIPE | MYRECIPES
From myrecipes.com
Servings 16Total Time 1 hr 15 mins
- Melt butter in a small saucepan over low. Stir in hot sauce, garlic powder, onion powder, cayenne pepper, and 1 tablespoon of the Cajun seasoning, and simmer over low heat, stirring occasionally, until spices bloom and become fragrant, about 5 minutes. Remove from heat, and stir in lemon juice; set aside to cool at room temperature, about 30 minutes.
- Meanwhile, remove neck and giblets from inner cavity of turkey, and discard. Place turkey in stockpot to be used for frying, and add water to cover turkey by 2 to 3 inches. Lift turkey from water, allowing excess water to drain into pot, and transfer turkey to a work surface. Mark level of water remaining in pot. (This will indicate the amount of oil you will need for frying.) Discard water, and dry pot thoroughly with paper towels. Pat turkey dry all over, including cavity, with paper towels.
- Using a marinade injector, inject butter mixture into turkey breast, legs, thighs, and wings, moving injector tip around each area to ensure butter mixture is injected thoroughly throughout turkey. Wipe away excess butter mixture on surface of turkey with a paper towel. Let turkey rest at room temperature 1 hour.
- Fill frying pot with oil (to match water level in Step 2), and place on top of a propane burner used for turkey frying. Heat oil to 350ºF over high. Place turkey on a rack with a lowering hook. Turn burner off, making sure there is no longer an open flame, and SLOWLY AND CAREFULLY lower turkey into hot oil until completely submerged. Reignite burner, and fry turkey until a thermometer inserted in thickest part of breast and thigh registers 165ºF, 36 to 42 minutes (or about 3 minutes per pound of turkey). Please note that your oil temperature will drop after adding the turkey to the pot and may not come back up to 350°F for some time, possibly only during the last 15 to 20 minutes of cooking time.
CAJUN FRIED TURKEY | RECIPE & VIDEO : BBQGUYS
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Cuisine American Holiday EntreeCategory EntreeServings 8Total Time 24 hrs 45 mins
- Start by measuring how much oil you’ll need in the frying pot (too much oil can overflow and pose a serious hazard). Place the still-wrapped turkey in the pot, then fill with water until it covers the turkey by about an inch. Remove the bird from the pot, and use a yardstick to measure how much water remains — that’s the ideal measurement for oil you’ll use later. When finished, toss out the water and thoroughly dry the pot. Hot oil and water don’t mix.
- Before making your injectable marinade, you’ll need to prepare the Cajun rub. Combine the chili powder, paprika, pepper, salt, onion powder, garlic powder, and cayenne. Mix well, and set aside.
- 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.
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