Deep Fried Cajun Turkey Recipe

Cajun Deep Fried Turkey RealCajunRecipes.com: la m …

WEBDec 30, 2002 · Step 9. Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should …

Rating: 5/5(11)
1. Two days prior to cooking: Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink - draining and refilling as water turns cool.
2. Evening prior: Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing.
3. Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's® blackened seasoning, Zatarins® Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on).
4. Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.

Preview

See Also:

Show details

Cajun DeepFried Turkey Allrecipes

WEBNov 7, 2023 · Remove turkey and set aside. Heat oil to 365 degrees F (185 degrees C). Return turkey to the cooking basket and lower slowly into …

Rating: 5/5(46)
1. 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.
2. 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.
3. When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
4. Heat the oil to 365 degrees F (185 degrees 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. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Preview

See Also: Turkey RecipesShow details