Deep Fried Cajun 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

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

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

12 -16 lbs turkey, washed dried inside and out
1/4 cup cajun seasoning, try my cajun spice mix recipe 92066
4 tablespoons butter
4 tablespoons olive oil
2 garlic cloves
2 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
pepper

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 TURKEY



Deep Fried Turkey image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

1 (15-pound) turkey
Salt and freshly ground black pepper
Garlic salt
Cajun seasoning
3 to 4 gallons vegetable oil
Deep-fry thermometer
26 to 40 quart large pot
High pressure outdoor propane cooker

Steps:

  • Thaw turkey completely. Then clean out cavity, rinse and pat dry. Season turkey with dry ingredients, to taste (for more flavor, season the night before you cook.)
  • Heat oil in pot (allow enough room in pot for turkey to be placed, too much oil will cause overflow), bring oil to at least 375 degrees F. Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking. Cook turkey until golden brown, about 4 minutes per pound.

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.

DEEP-FRIED TURKEY



Deep-Fried Turkey image

This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.

Provided by Tim and Meredith

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h30m

Yield 16

Number Of Ingredients 4

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
¼ cup Creole seasoning
1 white onion

Steps:

  • In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  • Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  • Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  • Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Nutrition Facts : Calories 603.2 calories, Carbohydrate 1.5 g, Cholesterol 228.5 mg, Fat 33.6 g, Fiber 0.3 g, Protein 68.8 g, SaturatedFat 8.7 g, Sodium 571.2 mg, Sugar 0.3 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.

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

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BAYOU DEEP FRIED TURKEY - CAJUN COOKING RECIPES
Fill poultry/meat injector with cooled solution. Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a temperature of 39 degrees F or below. To allow for good oil circulation through the cavity, do not truss or tie legs together.
From cajuncookingrecipes.com


CAJUN DEEP-FRIED TURKEY LEGS - MEALPLANNERPRO.COM
Be the first to Review/Rate this Recipe Saved From: legenrecipes.com prep: 15 min
From mealplannerpro.com


THANKSGIVING DEEP FRIED TURKEY RECIPE - BIGOVEN
Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. 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.
From bigoven.com


CAJUN FRIED TURKEY RECIPE | MYRECIPES
Instructions Checklist. Step 1. 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 ...
From myrecipes.com


CAJUN FRIED TURKEY - MEAT CHURCH
Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry. Prepare your fryer. Prepare fryer with peanut oil at a temperature of 350 degrees F. Prepare the turkey.
From meatchurch.com


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


HOW CAJUN DEEP FRIED TURKEY TOOK OVER AMERICA
2019-11-13 In 1986, Marcelle Bienvenu published a fried turkey recipe in her New Orleans Times-Picayune "Cooking Creole" column, and Justin Wilson cooked a deep-fried turkey on his popular Louisiana Cookin' television show, which aired across the country on PBS. But the real breakout moment for deep fried turkey seems to have occurred in October 1987, when the …
From justinwilson.com


CAJUN DEEP FRIED TURKEY RECIPE
Strain marinade and place in an injection needle. Inject the marinade into all parts of the bird. Place the bird in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird occasionally. Preheat the cooking oil to 350-375 in a kettle large enough to hold the entire bird.
From cajuncookingrecipes.com


DEEP FRIED TURKEY TAILS - THERESCIPES.INFO
Place turkey in large pan. 3 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. 4 Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full.
From therecipes.info


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


DEEP-FRIED TURKEY | RECIPE | DEEP FRIED TURKEY, FRIED TURKEY, CAJUN ...
Deep-Fried Turkey Recipe | "This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket." - Tim and Meredith.
From pinterest.com


DEEP-FRIED CAJUN TURKEY - ABC NEWS
2002-11-22 1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight. 2. In a blender, add all the dry ingredients together and let it …
From abcnews.go.com


THE FRIED TURKEY - THERESCIPES.INFO
Country Fried Turkey Recipe - The Spruce Eats great www.thespruceeats.com. Fill a 12-inch or larger cast iron skillet halfway up with oil and heat to 350 F. Be careful not to fill it higher, as the oil will get displaced when you add the turkey. Mix the seasoned flour: Whisk the flour, remaining spice blend, baking powder, and salt in a large baking dish, such as a 9 x 13, until evenly …
From therecipes.info


DEEP-FRIED TURKEY MARINADE RECIPE - THE SPRUCE EATS
2021-06-24 Steps to Make It. Hide Images. Gather the ingredients. The Spruce / Katarina Zunic. Combine oil, vinegar, cayenne, black pepper, Cajun seasoning, and Tabasco in a mixing bowl and blend well. The Spruce / Katarina Zunic. Thoroughly coat turkey with marinade. If possible, work marinade under skin. The Spruce / Katarina Zunic.
From thespruceeats.com


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