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Cajun Fried Turkey Recipe
1 medium-sized turkey
1 catfish-style outside propane cooker
1 strainer basket
1 Bottle Italian Dressing
Cajun seasonings,
1 injector
1 large pot of peanut oil
1 deep-fry thermometer
1.Remove the turkey innards. Place the turkey on a cookie sheet for drainage. Inject as many areas of the turkey as possible with the italian dressing. Liberally sprinkle the outside of the turkey with Cajun seasonings.
2. Have your peanut oil heated to 350°F. Plan ahead, because it takes time to heat. Hang the deep-fry thermometer over the side of the pot with a bent coat hanger for easy reading of the oil temperature.
3. Place the turkey into the strainer basket, and slowly lower the basket into the oil with something long enough to keep you a safe distance away (anything from a broom handle to a pipe). You might invite your guests to watch the great immersion. There's quite a reaction when the cold turkey hits the hot oil. Be careful!
4. The oil temperature will drop, so increase the flame a bit to bring it slowly back up to 350 degrees F. Cook the turkey 3.5 minutes per pound at 350°F. For example, a 12-pounder will take only 42 minutes to cook.
5. To remove the turkey, carefully find the basket handle with a coat hanger, then slip the lifting rod back under the handle to remove the basket. Let the excess oil drip into the pot. It helps if two people do this, so one person can slide the cookie sheet back under the turkey.
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