Cajun Fried Turkey

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Cajun Fried Turkey
Tony Guidry’s
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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

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