Cajun Fried Turkey
Transcription
Cajun Fried Turkey
Tony Guidry’s y e k ur u T d e i r n FF n u j Ca Turkey 10-14 lb. fully thawed turkey with giblets removed. 3-5 gal. Peanut oil (will depend on size of pot/turkey) Preparation Place turkey in 20-36 qt. stock pot or cast iron round belly Pour water in until turkey is just barely covered. Take turkey out then mark water level (this is how much oil you will need. Rinse turkey and paper-towel dry Inject Marinade into breasts, thighs, drumsticks, etc. (Insert the needle in 3 different directions in each hole without ever fully removing. Best if done the night before or at least a couple of hours prior to cooking. CAUTION:You must use ONLY peanut oil or lard; anything else such as Vegetable or Canola Oil will catch on fire and turkey will also taste greasy. Marinade (to be injected with meat syringe) 1 stick of butter melted 2 oz. Tabasco Chipotle 4 oz. Worcestershire Sauce 1 oz. Lime Juice 1 oz. Zatarain’s Liquid Crab Boil-Lemon 2 oz. Cajun Power Garlic Juice Optional Marinade: “Cajun Injector” Creole Butter/Jalapeño Cooking On high fire bring oil to 350 degrees. Slowly lower turkey into oil. (caution>oil will splatter) Cook 3 ½ min. per lb. keeping oil @ 325350 deg. You will need a long probe cooking thermometer. CAUTION: Cook outdoors away from buildings, wooden decks or overhangs. Overflow will catch wood on fire. acadian.com/recipes