Cajun fried turkey

10 servings

Ingredients

Quantity Ingredient
1 10-12 lb Turkey
4 tablespoons Unsalted butter
¾ cup Finely chopped onions
¼ cup Finely chopped celery
3 tablespoons Minced garlic
1 tablespoon Salt
1 tablespoon Cayenne
1 teaspoon Black pepper
½ cup Basic stock
2 tablespoons Worchestershire
5 gallons Oil for frying

Directions

Prepare the turkey: Use a non-butter injected bird. One with no seasonings pre-added. If turkey comes with a metal prong that holds the cavity closed, remove it and put aside. Remove the neck and gibblets from the turkey. Place turkey and neck in a large pan. If turkey comes with a plastic "pop-up" doneness indicator, remove and discard it. Set pan aside. In a large skillet heat butter over high heat until half melted. Add the onions and saute about 3 minutes, stirring occasionally Add the celery and garlic, salt, red pepper and black pepper. Add cayenne peppers and cook until the mixture is a golden brown, about 3 minutes, stir and scrape the pan bottom frequently. Add the stock and Worchestershire and bring to a boil, stirring constantly. Remove from heat and immediately transfer to a blender; blend on highest speed until the mixture is a very smooth puree. Rinse and drain turkey well. While puree is still hot, pour it into a food injector and inject the puree into the turkey; insert to the bone or to the depth of the injector needle, without piercing through the cavity. Make injections about 2" apart, using most of the puree in the meatiest areas. pour remaining puree, if any, into the cavity of the bird and rub it over the inner surface. Set turkey aside. Sprinkle a mixture of 2 t salt and 2 t cayenne evenly over the bird and inside the cavity. Place the neck inside the cavity. Close the legs together and either use the metal prong to hold, or tuck legs under the skin flap. Cover and refrigerate overnight. Equipment: ~Butane burner with adjustable control, capable of producing a strong flame. ~A very deep pot (8 gal or larger) so turkey will be totally submerged in hot oil with room left over. Make sure pot is large enough to prevent oil from bubbling over. ~A large enough fry-basket to fit the turkey in with room to spare that fits the pot; the turkey will be slipped into and lifted from the hot bubbling oil in this basket. ~A thermometer that reads up to at least 400 deg F and has a long probe and clip so that it can be left in the hot oil while the turkey fries. ~Two strong heatproof utensils or two 20" or longer barbecue forks to use to turn the turkey over in the oil in case it doesn't stay submerged while cooking. ~A large platter or pan lined with several layers paper bags to absorb oil after turkey is removed from the cooker. ~Lots of pot-holders. ~Old towels around the cooker on the ground to absorb any spilled oil. Heat oil to 400 deg F.

Slowly and carefully lower the basket with the turkey in, into the hot oil. Adjust flame to maintain temp. as close to 350 deg F as possible. Keep bird submerged, or turn carefully so as not to slosh oil every 10-15 minutes. Let bird fry until juices run clear when a skewer is inserted into breast meat. Total cooking time should be 35-45 minutes. The bird will look dark brown when done properly.

Don't worry that it is burning or has burned. Remove basket and bird from oil and place turkey BREAST SIDE DOWN, on the paper-bag lined platter. Let drain 5 minutes, turn over and drain and cool 15 minutes. Carve as normal; serve immediately. Submitted By ALAN BURGSTAHLER On 07-03-95

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