Cajun and Creole Recipes
Cajun Deep Fried Turkey
Hi y'all! I thought I would share this Cajun Deep Fried Turkey recipe with you all! ~ Cajuns!
Ingredients
- 1 (12 to 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 to 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
Instructions
- 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.
- Heat 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.
Attribution
Posted by Cajuns at Recipe Goldmine 12/13/2001 6:03 pm. Visit her at Cajun Cooking Recipes
Photo credit: pjd-photos
CC BY