Post by marlaoh on Sept 25, 2004 9:40:48 GMT -6
Cajun Deep-Fried Turkey
Servings: 12
1/2 Cup kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note
Stir salt, herbs and peppers together. Mix until well blended. Use
1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several
months in an airtight covered jar.
Remove the giblets and neck, rinse the turkey well with cold water
and pat dry thoroughly with paper towels. Take care to dry both
inside cavities. Place in a large pan and rub the interior and
exterior of the bird with seasoning mix. To allow for good oil
circulation through the cavity, do not truss or tie legs together.
Cut off the wing tips and plump little tail as they may get caught in
the fryer basket. Cover pan and place in refrigerator overnight.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never
fry a turkey indoors, in a garage or in any structure attached to a
building. Do not fry on wood decks, which could catch fire, or
concrete, which could be stained by the oil. (Safety tip: have a fire
extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-
high setting, heat the oil to 375 degrees F., (depending on the
amount of oil, outside temperature and wind conditions, this should
take about 40+ minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry
thermometer, slowly lower the turkey into the hot oil. The level of
the oil will rise due to the frothing caused by the moisture from the
turkey but will stabilize in about one minute. (Safety tips: to
prevent burns from the splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes and even glasses. It is wise to have two people
lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the
oil temperature is maintained at 350 degrees F. If the temperature
drops to 340 degrees F. or below, oil will begin to seep into the
turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12
pound turkey. Stay with the cooker at all times as the heat must be
regulated.
When cooked to 170 degrees F. in the breast or 180 degrees F. in the
thigh, carefully remove the turkey from the hot oil. Allow the turkey
to drain for a few minutes. (Safety tip: allow the oil to cool
completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to
rest for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or
safflower oil. To determine the correct amount of oil, place the
turkey in the pot before adding seasoning and add water until turkey
is covered. Measure the amount of water and use a corresponding
amount of oil. Dry the pot thoroughly of all water.
Servings: 12
1/2 Cup kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note
Stir salt, herbs and peppers together. Mix until well blended. Use
1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several
months in an airtight covered jar.
Remove the giblets and neck, rinse the turkey well with cold water
and pat dry thoroughly with paper towels. Take care to dry both
inside cavities. Place in a large pan and rub the interior and
exterior of the bird with seasoning mix. To allow for good oil
circulation through the cavity, do not truss or tie legs together.
Cut off the wing tips and plump little tail as they may get caught in
the fryer basket. Cover pan and place in refrigerator overnight.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never
fry a turkey indoors, in a garage or in any structure attached to a
building. Do not fry on wood decks, which could catch fire, or
concrete, which could be stained by the oil. (Safety tip: have a fire
extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-
high setting, heat the oil to 375 degrees F., (depending on the
amount of oil, outside temperature and wind conditions, this should
take about 40+ minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry
thermometer, slowly lower the turkey into the hot oil. The level of
the oil will rise due to the frothing caused by the moisture from the
turkey but will stabilize in about one minute. (Safety tips: to
prevent burns from the splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes and even glasses. It is wise to have two people
lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the
oil temperature is maintained at 350 degrees F. If the temperature
drops to 340 degrees F. or below, oil will begin to seep into the
turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12
pound turkey. Stay with the cooker at all times as the heat must be
regulated.
When cooked to 170 degrees F. in the breast or 180 degrees F. in the
thigh, carefully remove the turkey from the hot oil. Allow the turkey
to drain for a few minutes. (Safety tip: allow the oil to cool
completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to
rest for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or
safflower oil. To determine the correct amount of oil, place the
turkey in the pot before adding seasoning and add water until turkey
is covered. Measure the amount of water and use a corresponding
amount of oil. Dry the pot thoroughly of all water.