[VFB] Recipe for Cajun Fried Turkey

[Jimmy D. Moore]

Hi, Gang! At your request, here is the recipe I use for Cajun Fried Turkey. It is from the National Turkey Federation. You'll note that this recipe does not call for "injecting" your turkey with the marinade. I prefer not to inject, (vaccinate) ugh mine. Check this out at:

http://turkeyfed.ahoy.com/recipe.asp?R=930

Have a good time fixin your Turkey, but above all be extremely careful or you can get severely burned or worse, burn your house

Cheers, JIMMY

Cajun Deep-Fried Turkey
Servings: 12
Meal Type: Entree
Ethnicity: Cajun
Occasions: Thanksgiving, Father's Day, Fourth of July, Labor Day

Amount Measure Ingredients Preparation
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 Tablespoon cayenne pepper 2 Teaspoons file powder 3 Tablespoons garlic powder 1 1/2 Tablespoons paprika 1 10-12 Pound WHOLE TURKEY 4 to 5 Gallons peanut oil See Note

Method

* 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. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oilcirculation 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, orconcrete, which could be stained by the oil. (Safety tip: have afire extinguisher nearby for added safety.)
* Add oil to a 7-10 gallon pot with a basket or rack. At themedium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, thisshould take about 20-40 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 willstabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering andraising 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 toseep into the turkey.
* Fry about 3-4 minutes per pound, or about 35-42 minutes for a10-12 pound turkey. Stay with the cooker at all times as the heatmust be regulated.
* When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow theturkey to drain for a few minutes. (Safety tip: allow the oil tocool completely before storing or disposing.)
* Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
* NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use acorresponding amount of oil. Dry the pot thoroughly of all water.