|
|
Cajun Fried Turkey
Ingredients:
- -- Seasoning Mix ---
2 teaspoons salt
2 teaspoons cayenne
- -- turkey ---
1 10 to 12 pound dressed turkey
preferably fresh -- (never frozen), and
not injected with butter -- seasonings, or
other flavorings
4 tablespoon unsalted butter
3/4 cup onions -- finely chopped
1/4 cup celery -- finely chopped
3 tablespoon garlic -- minced
2 tablespoon green peppers -- finely chopped
1 tablespoon plus 1 teaspoon salt
1 tablespoon cayenne
1 teaspoon blank pepper
1/2 cup chicken stock
2 tablespoon Worcestershire sauce
- -- Frying ---
5 gallons vegetable or peanut oil
Instructions:
If at all possible, select a fresh (never frozen) turkey and one that
has not been injected with butter, seasonings, or other flavorings.
You need a food injector with a fairly large hole to inject the turkey.
Do this a day ahead, then cover and refrigerate until ready to cook.
It is best to fry the turkey outdoors, using a propane burner or other
outdoor cooking equipment on a concrete slab or some type of solid,
level, and non slippery surface. A few drops of oil will probably
bubble over, so have some old towels handy for wiping up slippery
spots. Thoroughly combine the seasoning mix ingredients in a small
bowl and set aside. To prepare the turkey: If your turkey comes with
a metal prong that holds the cavity closed, remove and set aside.
Remove the giblets and neck from the turkey - checking both ends.
Remove any "pop-up" doneness indicator. In a large skillet, melt the
butter over high heat until half melted. Add the onions and sauté
about 3 minutes, stirring occasionally. Add the celery, garlic, hot
peppers, salt, red pepper, and the black pepper. Cook until the mixture
is a rich golden brown, about 3 minutes, stirring and scraping the
pan bottom frequently. Add the stock and Worcestershire and bring
to a boil, stirring constantly. Remove from heat and cool slightly.
Blend on highest speed until mixture is a very smooth puree, pushing
sides down as needed. Rinse and drain turkey well. Pour puree into
the injector and inject into the turkey. Insert to the bone or to
the depth of the injector needle, without piercing through the cavity.
To fill the injection hole with as much puree as possible, begin to
draw the needle out while injecting firmly. Make holes about 2 inches
apart and use most of the puree in the meatiest areas. Be sure to
inject some of the puree in the upper joint of the wing. Pour any
remaining puree into the cavity of the turkey and rub it over the
inner surface. Set turkey aside. Sprinkle the reserved seasoning mix
evenly over the bird and inside the cavity, rubbing it in by hand
and using it all. Place the neck back inside the cavity. Close the
legs with the metal prong or tie with kitchen twine. Cover and refrigerate
overnight. Equipment: Assemble all equipment and utensils before starting
to fry the turkey. You will need: 1. A propane burner or other heat
source with an adjustable control capable of a strong flame. 2. A
very deep pot (8 gallon or larger) so the turkey will be totally submerged
in hot oil with plenty left over - a depth of several extra inches
for the oil to bubble in without bubbling over. 3. A large boiling
or fry basket large enough to hold the turkey and fitting into the
pot. The turkey will be slipped into and lifted out of the bubbling
hot oil in the basket. 4. A thermometer that reads up to at least
400F and has a long probe and clip so it can be left in the oil while
the turkey fries. 5. Two strong utensils for turning the turkey (20
inches or longer). It may be necessary to weight the turkey down by
inserting a long-handled heatproof fork securely under the metal prong
or by pressing down with some utensil. Do not use anything that would
keep a section of skin from being exposed to the hot oil for frying.
6. A large platter or pan lined with several thicknesses of paper
bags to drain the turkey once it's fried. 7. Plenty of hot pads. 8.
Old towels to deal with any spilt oil. Let the turkey come to room
temperature for 1 hour before frying. Place the turkey on its back
inside the fry basket. Place the basket in the EMPTY pot and measure
the turkey's height in the pot with a ruler. Remove basket and turkey.
Place pot on the burner and fill with oil at least to cover the height
of the turkey. Remember, the oil will be higher in the pot with the
turkey submerged. It is recommended that a dress rehearsal be held
to make sure that you can slip the turkey into the pot gently. Any
splashing with super hot oil can be very dangerous. To fry: Heat oil
to 400F. VERY CAREFULLY AND SLOWLY lower the basket containing the
turkey into the oil. Immediately adjust the flame down slightly and
maintain a temperature lowered to as close to 350F as possible. Oil
should be hot enough to bubble during frying but not so hot that it
burns the meat. Make sure the turkey is submerged while frying. Let
the turkey fry until the juices run clear when you insert a skewer
into the breast meat. Total frying time will be between 35 and 45
minutes. The fried turkey will look very dark brown when done. Carefully
remove the basket and turkey from the hot oil and place turkey breast
side down on a platter or pan lined with several thicknesses of brown
paper bags and let drain for about 5 minutes. Then turn turkey over
to drain and cool about 15 minutes before slicing. Again, be very
careful with the hot oil. It is deadly. Posted to the BBQ List by
Carey Starzinger on Sep 15, 1996. |
|
|
|
