Fried Turkey Rub With Cajun Injection Recipes

CAJUN INJECTOR ULTIMATE FRIED TURKEY

Steps:

• Place your turkey in the Cajun Injector® Electric Turkey Fryer. Fill the fryer pot with water until your turkey is completely submerged. Remove turkey from pot and mark the water line (this line will change depending on what size turkey you choose). Drain water and dry pot completely. Fill your fryer pot with Cajun Injector® Frying Oil, making sure to stop at the line that was previously marked. Heat oil to 400°F. While waiting for the oil to heat, remove the giblets from your turkey and discard or reserve for gravy. Rinse turkey thoroughly and pat dry. Inject your Cajun Injector® Creole Butter Marinade into the breast, thighs and legs. Sprinkle turkey generously with Cajun Injector® Cajun Shake Quick Shake Seasoning and rub it in with hands. Place turkey in fry basket and slowly lower basket into properly heated oil. Fry turkey 3½ minutes per pound. Juices should run clear when turkey thigh is pierced with fork. Hang basket from fryer hook to drain or use Cajun Injector® Quick Drain System. Slice turkey and enjoy the juiciest, most flavorful and fastest Thanksgiving turkey!

CAJUN-INJECTED SPICY TURKEY

Steps:

• Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
• Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
• Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
• When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

DEEP-FRIED TURKEY WITH HERBS

Steps:

• Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot. Discard the water then wash and dry the pot thoroughly.
• Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375°F.
• While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. DO AHEAD: The herb rub can be prepared ahead and kept, in an airtight container, up to 1 month.
• Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast.
• Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method-slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet. Using an instant-read thermometer, test the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone); the thermometer needs to register at least 165°F. If not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying. Once the internal temperature reaches 165°F, transfer the turkey to a cutting board, cover with foil, and let it rest 20 to 30 minutes before carving and serving.

DEEP-FRIED TURKEY MARINADE

Steps:

• In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

CAJUN DEEP-FRIED TURKEY

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.

SOUTHERN-STYLE DEEP-FRIED TURKEY

Steps:

• 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 We want your turkey-frying experience to be successful, especially if it's your first time, so we've gathered these important reminders. Please take a moment to read them before getting ready for a great-tasting feastDo'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.

DEEP FRIED TURKEY RUB

Steps:

• In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB

Steps:

• Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
• Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
• Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
• Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
• Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.

SUCCULENT DEEP FRIED TURKEY

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.

SPICE RUB FOR DEEP-FRIED TURKEY

Steps:

• Finely grind bay leaves in a spice grinder; transfer to a small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.

CAJUN FRIED TURKEY INJECTION SAUCE

Steps:

• Mix all and let dissolve to blend.
• Inject your turkey (or what ever) at least 24 hours before cooking.
• Bake, fry, smoke, or grill your bird.

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 RUB FOR DEEP FRIED TURKEY

Steps:

• Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.

CAJUN TURKEY INJECTION (BRINE)

Steps:

• Blend all of the dry ingredients then mix with the butter.
• Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.

FRIED TURKEY RUB WITH CAJUN INJECTION

Steps:

• Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
• Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
• Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.

DEEP FRIED TURKEY INJECTION - BUTTER CREOLE

Steps:

• Melt butter slowly as not to burn.
• Add rest of ingredients and mix well.
• (I place in a covered bowl and shake vigorously).
• Inject into your turkey and allow to sit for one hour or more before deep frying.
• HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
• It worked great!

JAY'S DEEP FRIED TURKEY WITH GARLIC LEMON INJECTION RECIPE - (3.9/5)

Steps:

• Add all the ingredients to a small saucepan. Stir the ingredients over medium heat and cook until all the ingredients have dissolved and are well blended. Remove from heat and allow to cool to room temperature. Remove contents of cavity of the turkey, clean with cold water and pat dry. Inject turkey with marinade.