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May 05, 2007
Cajun Style Deep Fried Turkey
Cajun Style Deep Fried Turkey
From Cajun Clark's cookbook
"One Inch From The Top"
4 ounces liquid garlic
4 ounces liquid onion
4 ounces liquid celery
1 tablespoon red pepper
2 tablespoons salt
2 tablespoons Tabasco, or the hot sauce you prefer
1 ounce liquid crab boil, OR--1 tablespoon Old Bay Seasoning
1 each poultry or meat injector
1 each DEFROSTED 10 to 12 pound turkey
5 gallons peanut oil
SAUTÉ liquid garlic, liquid onion, liquid celery, red pepper, salt, Tabasco and liquid crab boil or Old Bay Seasoning until salt and pepper are dissolved. FILL the injector and inject the turkey at the breast, wings, drumsticks, thighs and back. ALLOW to marinate for 24 hours in the refrigerator or in an ice chest.
USING a 10 gallon pot for frying, BRING the peanut oil to 350°F and FRY the turkey for 38 to 42 minutes. The turkey should FLOAT to the surface after 35 minutes and you should COOK an ADDITIONAL 5 to 7 minutes.
Posted by Willie Crawford at May 5, 2007 12:17 PM
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