Deep Fried Turkey
Source of Recipe
Marla
Recipe Introduction
This recipe is for a Cajun Style of Fried Turkey. It is anything but
greasy. The deep-frying process seals the outside and the turkey
remains incredibly juicy, while the skin gets wonderfully crispy.
List of Ingredients
Deep Fried Turkey
1 10-12 lb. turkey
1 1/2-2 gal. peanut oil
1 4 oz. bottle of liquid crab boil seasoning (Zatarain's, Rex, etc.)
2 c. water
4 egg whites
Creole Seasoning or Tony Chachere's seasoning, to taste
Kosher salt
Recipe
You need the equipment to cook the turkey on and in. Try a King
Cooker for outdoor use. It heats and cooks using a propane tank and
stand. Otherwise, use a large, TALL, thick stockpot, preferably 30
qt. sized or larger.
Heat the peanut oil to 350 degrees.
Use a deep-fat frying thermometer clipped onto the side of the pot.
Be VERY careful not to exceed this temperature, as the oil can begin
to smoke, and actually catch fire.
Keep constant watch over the temperature,
Using a flavor injector (available from cooking and restaurant supply
stores and Gourmet shops) to inject the Zatarain's crab boil
seasoning, diluted 4 to 1 with the water, throughout the turkey.
Beat the egg whites, and paint the turkey with the egg white wash.
Sprinkle the entire turkey generously with Creole seasoning or Tony
Chachere's.
Sprinkle with Kosher salt, omitting if using Tony's, which is salty
already.
When the oil hits 350° F, slide the turkey in gently, or you can bet
burned if it splatters on you. The best way to get the turkey into
the oil is to rig a cradle out of a couple of coat hangers.
Cook for about 4 mins. per lb., for approximately 35-45 mins. for a
10-12 lb. turkey. The turkey will float to the top of the oil when
done.
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