JOKER96BRAVO
Senior Member
- Aug 13, 2004
- 4,433
- 290
- 48
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 its done.
Remove from hot oil and drain on paper towels.
Let turkey stand for 15 to 20 minutes.
Carve and serve.
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 its done.
Remove from hot oil and drain on paper towels.
Let turkey stand for 15 to 20 minutes.
Carve and serve.
