Cajun Deep Fried Turkey
Hi y'all! I thought I would share this recipe with you all! ~ 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
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- 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
Posted by Cajuns at Recipe Goldmine 12/13/2001 6:03 pm.
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Photo credit: pjd-photos
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