Constance
Master Chef
I didn't know where to put this, but it's definately outdoor cooking...
Cajun Deep Fried Turkey
Ingredients:
10-14 lb turkey
3-5 gallons peanut oil
Bayou Blast (recipe follows)
Injection Sauce:
1 tsp onion power
4 tbl salt
3 tsp garlic powder
3 tsp white pepper
2 tsp cayenne
1 cup tequila or chicken broth
1/4 cup olive oil
Directions:
The night before you cook the turkey, wash bird inside and out, and allow to drain. Inject with the sauce in meatiest parts of the bird. Rub down inside cavity and outside liberally with Bayou Blast. Wrap in garbage bag, and refrigerate. The next day, heat peanut oil in turkey fryer to 375 degrees, and lower turkey on rack into hot oil, making sure it is fully submerged. Fry turkey for 3-1/2 minutes per pound. Remove turkey from oil and drain on paper towels. Tent with foil and let stand at least 20 minutes. Carve and serve.
Hints: to determine the amount of oil needed, lower unseasoned turkey into fryer and add sufficient water to cover the turkey. Remove the bird, and the water line will indicate how much oil will be needed to fry your turkey.
TOO MUCH OIL CAN CAUSE A FIRE!
NEVER, NEVER, NEVER attempt to fry the turkey in the house, or inside a garage. YOU MIGHT BURN THE HOUSE DOWN.
Bayou Blast (Emeril Lagassse)
Ingredients:
2-1/2 tbl paprika
2 tbl salt
2 tbl granulated garlic
1 tbl black pepper
1 tbl onion powder
1 tbl cayenne pepper
1 tbl dried oregano
1 tbl dried thyme, crushed
Mix all thoroughly and store in a jar. I always quadruple this recipe, and keep the seasoning on hand in a shaker jar. It's good in so many things.
Cajun Deep Fried Turkey
Ingredients:
10-14 lb turkey
3-5 gallons peanut oil
Bayou Blast (recipe follows)
Injection Sauce:
1 tsp onion power
4 tbl salt
3 tsp garlic powder
3 tsp white pepper
2 tsp cayenne
1 cup tequila or chicken broth
1/4 cup olive oil
Directions:
The night before you cook the turkey, wash bird inside and out, and allow to drain. Inject with the sauce in meatiest parts of the bird. Rub down inside cavity and outside liberally with Bayou Blast. Wrap in garbage bag, and refrigerate. The next day, heat peanut oil in turkey fryer to 375 degrees, and lower turkey on rack into hot oil, making sure it is fully submerged. Fry turkey for 3-1/2 minutes per pound. Remove turkey from oil and drain on paper towels. Tent with foil and let stand at least 20 minutes. Carve and serve.
Hints: to determine the amount of oil needed, lower unseasoned turkey into fryer and add sufficient water to cover the turkey. Remove the bird, and the water line will indicate how much oil will be needed to fry your turkey.
TOO MUCH OIL CAN CAUSE A FIRE!
NEVER, NEVER, NEVER attempt to fry the turkey in the house, or inside a garage. YOU MIGHT BURN THE HOUSE DOWN.
Bayou Blast (Emeril Lagassse)
Ingredients:
2-1/2 tbl paprika
2 tbl salt
2 tbl granulated garlic
1 tbl black pepper
1 tbl onion powder
1 tbl cayenne pepper
1 tbl dried oregano
1 tbl dried thyme, crushed
Mix all thoroughly and store in a jar. I always quadruple this recipe, and keep the seasoning on hand in a shaker jar. It's good in so many things.
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