Deep Fried Turkey Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "deep fried turkey"
deep fried turkey
posted by cajuns at recipegoldmine.com 12/13/2001 6:03 pm
hi y'all! i thought i would share this recipe with you all! i have been getting lots of requests for it! hope you enjoy! - cajuns!
1 (12-16 pound) whole wild turkey
1/3 cup red wine vinegar
1/3 cup olive oil
1/3 cup dry sherry
6 teaspoons garlic powder
5 teaspoons lemon pepper
5 teaspoons onion powder
2-3 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon cumin
2 teaspoon black pepper
1 teaspoon granulated sugar
1 teaspoon oregano
1 teaspoon basil
5 gallons peanut oil
blend all the ingredients well and let stand 2 hours. strain marinade and place in an injection needle. inject the marinade into all parts of the bird.
place the bird in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. turn the bag and massage the bird occasionally.
preheat the cooking oil to 350 to 375 degrees f in a kettle large enough to hold the entire bird. tie the legs of the bird together with wire. (it helps hold the bird together and provides a way to lift it in and out of the oil.) carefully place the bird into the oil and fry 3 1/2 to 4 minutes per pound. you can try using a sturdy broomstick, or even an oar to lift the bird.
be careful when frying a turkey! it is very hot. it helps to have two people to lift the bird.
you can usually re-use the oil up to 3 or 4 times. filter it first through a fine strainer to remove food, and particles. then strain it through cheesecloth. store in fridge or freezer. if the oil smells rancid, or pops or smokes, do not re-use it.
