Cajun Deep Fried Turkey Recipe 445

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.

Steps:

• Rinse turkey inside and out.
• Mix 1 part crab boil concentrate to 4 parts water.
• Combine dry ingredients with crab boil solution.
• Adjust seasoning to taste.
• Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.).
• Cover turkey with foil and refrigerate overnight.
• Heat oil to 350°F
• CAUTION: Use a fryer thermometer to monitor the oil. It may ignite if the temperature goes beyond 375°F.
• Put turkey in basket and CAREFULLY lower it into the pot.
• Cook 5 minutes per pound.
• Check in 1 hour using a meat thermometer (you're looking for an internal temperature of 180F).

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.

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.

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.