Misc. Notes for Deep Fried Turkey
CAJUN DEEP FRIED TURKEY
4 oz. liquid garlic
4 oz. liquid onion
4 oz. liquid celery
1 Tbsp. red pepper
2 Tbsp. salt
2 Tbsp. tabasco
1 oz. liquid crab boil or 1 Tbsp. Old Bay Seasoning
1 poultry or meat injector
1 defrosted 10-12 pound turkey
5 gallons Peanut oil
Saute first seven ingredients until salt and pepper are
dissolved. Fill the injector and inject turkey at
breast, wings, drumsticks, thighs and back. Allow to
marinate 24 hours in refrigerator or ice chest.
Use a 10 gallon pot for frying.
Bring peanut oil to 350 degree temperature and fry
turkey for 38-42 minutes. Turkey should float to
surface after 35 minutes and you should cook an
additional 5-7 minutes.
***You may want to tie turkey legs with 1/2" cotton
ropes to be able to remove from frying pot when done***
Precaution: The cooking of fried turkey should be done
outdoors. Extreme caution should be taken when placing
cold turkey into hot oil.
* Date: Sun, 3 Dec 1995 01:12:45 -0500
* From: Moatman@aol.com
* To: fasola@tahiti.umhc.umn.edu
* Subject: Turkey
The subject of deep-fried turkey came up here a few months ago -
and yes, the stuff does exist. In the New Yorker the method was
described. It involves 6 GALLONS of lard or peanut oil into which
the turkey is placed for 45 minutes. (I HOPE it isn't stuffed
first.) Supposed to be absolutely delicious, but they recomend
performing this operation out of doors or in a car port, since that much
hot oil presents some safety problems.
At the other extreme was a recipe presented in that other great source
for recipes - the Wall Street Journal. This involved cooking the
bird overnight at 200 degrees. (Them's REAL degrees, and not those
phony Celsius things.) We tried this method and the results were
wonderful. Next time, however, we will preheat the oven to 450, put the
turkey in and IMMEDIATELY reduce the temperature to 200 (for browning),
then, when the internal temperature reaches 170 or so, increase the heat
to 325 until done.
Well - perhaps not exactly on the subject of shape note music, but
forgive me.
Subj: Fried Turkey
From: EBWATERS
Deep Fried Turkey
Tips on: Use water to measure the amount of oil that wil be needed if
you are unsure of the capacity of your deep fryer.
A heavy wire coat hanger hooked to the wire band that secures the
turkey's legs will help when lowering and lifting the turkey into the
hot fat. Or use a sturdy cooking spoon, tongs, or alarge fork for extra
support. Do not rely solely on the wire band tgo lift a heavy turkey
as it can loosen during the cooking process.
Before removing the pot from the burner, let the oil cool for at least
one hour after the turkey has been removed and fire turned off. You can
inject strained bottled Italians salad dressing for the marinade or use
the cajun Injector which is a kit that includes a sixteen ounce jar of
marinade and a syringe type injector. Use about 1 ounce of marinade per
pound of turkey. It is better to buy a fresh turkey than a prebasted
type because the prebasted ones are saltier.
Marinades can be injected in a whole turkey in about five minutes. Most
experts recommend cholsing a turkey no larger than twelve pounds. Remove
the giblets from cavities, wash cavities and pat dry. Inject marinade
into turkey thighs, legs, and breast. Heat oil to 350 degrees in a 40
quart cooker, such as a propane or butane cooker with a steamer basket
and a cover. Sprinkle Cajun seasoning (Zatarains is a good one) all
over the entire bird and inside cavity. Carefully lower the turkey into
oil and deep fry for 3 1/2 minutes per pound, maintaining oil at 350
degrees. Remove turkey carefully and let oil cool. Makes 12-15 servings.
Justin Wilson's Deep Fried Turkey:
"I first made a turkey like this in the 1930's when I lived in Crowley,
La. Some friends and I had no luck in our hunting so we killed a yard
turkey and tried it in fresh rendered lard. I've been doing it ever
since. It is the best way to cook turkey that I know of. The turkey
doesn't get dry like most baked turkeys do." Wilson now fires his bird
in peanut oil.
1 15-20 pound turkey
salt and cayenne pepper
4-5 gallons peanut oil
Rinse the turkey well and pat dry inside and out. Using a shaker,
sprinkle the bird inside and out with salt and then shake on the
cayenne. Be sure to rub the seasonings into the meat and then be equally
sure to WASH YOUR HANDS.
Pour enough peanut oil into a large 40-quart pot to cover turkey fully
when it is lowered into the pot. Make sure the pot is large enough that
oil won't overflow when turkey is submerged. Also use a steamer rig
(rack) to keep the bird off the bottom of the pot where the oil is much
hotter. Heat oil to 350-375 degrees. Wearing cooking mitts and holding
turkey by the legs, very slowly and carefully lower the bird into the
hot oil, all the way. Fry about 3-4 minuts per pound (Smaller birds cook
more quickly; larger birds might have to cook 5-6 minutes per pound ) A
fifteeen pound bird will be done in 50-60 minutes. Some long tongs or a
large fork make handling the turkey a lot easier.
Test for doneness at the bone in the thigh joint. Carefully remove
turkey from oil and allow it to drain. Stand it upright on its leg so
excess oil willd rain from the cavity onto paper towels. Carve as usual
and be sure to savor the crunchy skin."
Excerpted from Justin Wilson's Homegrown Louisiana Cookin', Macmillan
$21.00 and worth every cent of it!
Cap'n Al's Turkey Injection Marinade for Two 13 lb. Turkeys
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1/2 cup Grand Marnier
1/2 cup Trappey's Mexi-Pep Hot Sauce
1/4 cup Worcestershire sauce
2 oz. bottle garlic juice
2 oz. bottle onion juice
1 Tbsp salt
1 tsp fresh ground black pepper
1/2 tsp white pepper
1 tsp smoked jalapeno powder (chipotle powder)
1 tsp paprika
1/2 stick butter
2 tsp liquid smoke
2 tsp Penzey's Turkish oregano
sometimes I also add:
2 tsp cajun power liquid spice mix
Mix together and simmer lightly 10 minutes. Cool slightly and strain
through first a fine mesh, then a super fine mesh (tea) strainer, with
a mesh smaller than your injector's bore (so it doesn't plug up).
Inject turkeys the day before frying. The marinade must be warm. Stir
often while processing. Inject every 1/2 inch or so.