Cajun Deep Fried Turkey (Houston Chronicle)
Keys: Creole Cajun Thanksgiving Chicken t Poultry
Yield: 1 Servings
Ingredients:
12 lb Turkey - never frozen, not injected
Method:
In spite of the potential danger of lowering an unwieldy turkey into a
small vat of boiling oil, fans of Cajun Deep-Fried Turkey say it's worth
the risk because the turkey comes out moist and juicy, and deep-frying
cuts hours off the cooking time. It is definitely an outdoor activity.
Most experts insist that the turkey weigh no more than 12 pounds. The
turkeys are injected with a spicy marinade, then plunged into a pot of
boiling oil and deep-fried.
Following are tips to help you safely deep-fry a turkey.
=B7 Handle turkey, pots and oil carefully.
=B7 Use water to measure the capacity of your deep-fryer, if you are
unsure how much oil will be needed.
=B7 Hook a heavy wire coat hanger to the wire band that secures the
turkey legs to help when lowering and lifting the turkey from the fryer.
Use a sturdy cooking spoon, tongs or a large fork for extra support;
don't depend on the wire band alone, as it can loosen during frying.
Before removing the pot from the burner, let the oil cool 1 hour after
the turkey has been removed and the burner is turned off.
Before you begin to fry, you need to season the turkey. You can inject
strained bottled Italian salad dressing for the marinade or use the
Cajun Injector, a kit that includes a 16-ounce jar of marinade and a
syringe-type injector. The kit is available at many supermarkets and
specialty food shops.
Use about 1 ounce of marinade per pound of turkey (it's better to buy a
fresh turkey than the pre-basted type because pre-basted turkeys are
saltier, said Reece Williams, who helped develop the Injector).
Marinades can be injected into a whole turkey in about 5 minutes.
Remove the giblets from the turkey cavities, wash cavities and pat dry.
Inject the marinade into the turkey thighs, legs and breast.
Heat the oil to 350 degrees in a 40-quart cooker (such as a propane or
butane cooker with a steamer basket and cover).
Sprinkle Cajun seasonings over the entire bird and inside the cavity.
Carefully lower the turkey into the oil and deep-fry 3 1/2 minutes per
pound, maintaining oil at 350 degrees. Remove the turkey carefully and
let oil cool.
Makes 12 to 15 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
