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    Cajun Country Deep Fried Turkey


    Source of Recipe


    Posted by Linda Roth

    Recipe Introduction


    Source: Chef-Instructor Cheryl Corrado - Cooking & Hospitality Institute of Chicago (CHIC)

    Recipe Link: Recipe Goldmine

    List of Ingredients




    Quantity: 8-10 servings

    1 (12-14 lb.) turkey
    16 oz. marinade of your choice (see note below) or seasoned stock
    Salt, black pepper, cayenne pepper mixture
    5 gal. peanut oil or canola oil

    Recipe



    Inject marinade (or seasoned stock) in as many areas of the turkey as possible Mix salt, pepper and cayenne thoroughly, and rub mixture over bird. Cover bird, refrigerate and let set overnight for maximum flavor.

    Truss turkey and make a handle to aid in raising and lowering turkey into the hot oil. Fill a LARGE stock pot with oil and heat to 350ºF. Cook 3 to 4 minutes per pound. Time this carefully so you do not overcook or dry out the turkey. Remove the turkey from stock pot VERY CAREFULLY and let rest for 15 minutes. Carve and enjoy!

    NOTE: There are several commercial marinades and injector needles sold as packaged sets, e.g., Tony Chacheres, Zatarain's, and Paul Prudhomme are among the available brands.
 

 

 

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