The Best Fried Turkey.....ever!!!!

Discussion in 'Food & Wine' started by JOKER96BRAVO, Nov 8, 2004.

  1. JOKER96BRAVO
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    JOKER96BRAVO Senior Member

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    Cajun Deep Fried Turkey

    Ingredients:
    10 gallons of peanut oil
    1 (10-15) pound turkey
    Kosher salt
    Garlic powder
    White pepper
    Cayenne pepper
    Onion powder
    Butter
    Paprika
    Accent (optional)
    Parmesan Cheese (finely grated)

    Creole injection butter
    2 Tablespoons kosher salt
    (DO NOT USE REGULAR SALT! WILL CLOG YOUR INJECTOR)
    2 Tablespoons garlic powder
    2 Tablespoons white pepper
    (DO NOT USE BLACK PEPPER, WILL CLOG YOUR INJECTOR)
    2 Tablespoons cayenne pepper
    ½ Tablespoon onion powder
    1 cup melted butter

    Melt butter slowly as not to burn
    Add rest of ingredients and mix, or blend well

    Combine for dry mixture
    2 Tablespoons Kosher Salt
    2 Tablespoons Paprika
    2 Tablespoons White pepper
    2 Tablespoons Cayenne
    2 tablespoons Accent (optional)
    1 ½ cup Parmesan Cheese (finely grated)
    Mix in a bag
    NOTE: The measurements given are just a guess.
    I usually just use one ingredient at a time and cover turkey accordingly


    Take whole turkey place in deep fryer fill with water remove turkey.
    Mark the water line.
    Spill out water and dry careful not to remove marked line.
    Be sure to remove giblet sack and neck from inside.
    If the turkey has its legs bound together with plastic, remove the plastic.
    Rinse turkey inside and out. Pat dry with paper towels.
    Rub the dry mixture inside and outside of the turkey.
    Inject turkey all around with Creole butter.
    Wrap in foil and let it sit overnight (or at least 2 hours).
    Fill to line with peanut oil.
    Heat oil to 340-350. wait till temp is steady.
    Place the turkey breast side down in lowering slowly into oil.
    CAUTION of splattering oil.
    Fry turkey 3-4 minutes per pound.
    Use a meat thermometer in the thigh and when it reads 180 degrees it’s done.
    Remove from hot oil and drain on paper towels.
    Let turkey stand for 15 to 20 minutes.
    Carve and serve.
     
  2. janeeng
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    janeeng Guest

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    I hear the deep fried Turkey's are awesome, seems to be a true Southern thing. My Brother lives in Georgia and swears by it. Sounds good Joker, could you just make one and send one up to NJ????? :bow2:
     
  3. JOKER96BRAVO
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    JOKER96BRAVO Senior Member

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    If I make one it wont make it to the post office...
    I can barely get it to the table.
     
  4. Mr. P
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    Mr. P Senior Member

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    A Brother in Georgia? Where?
     
  5. janeeng
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    janeeng Guest

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    To be honest P, he just moved again, but still in Georgia - Evil, Jim, Joan??? where did he move to. I know he just moved about a week ago, and I have no idea where! :(
     
  6. Joan
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    Joan Mommy Dearest

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    I do believe he said Lavonia - not sure though! But I'm looking forward to that Turkey on my trip down there! Minus the cajun injection!!
     
  7. JOKER96BRAVO
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    JOKER96BRAVO Senior Member

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    Ooooooo dat be da best paw't, ma!!!!!
     
  8. Mr. P
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    Mr. P Senior Member

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    Was that "Lavonia" or "Lithonia" Joan?
     
  9. Joan
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    Joan Mommy Dearest

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    Well, I wrote down Lavonia - but could be mistaken. He made one for me when he was in SC minus the injection - and it was to die for! I don't like any of those cajun spices - so his work would have gone to naught!
     
  10. Mr. P
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    Mr. P Senior Member

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    I don't care for the cajun food much myself if that's what you mean.
    I do like some of the spices, but I don't think I'd like it on a Turkey myself.*****Might be okay on pigs' feet!!!! :rotflmao:
     

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