Deep-Fried Wild Turkey

Deep-Fried Wild Turkey

INGREDIENTS

• 1 ea Wild turkey, whole, dressed
• 2 1/2 ga Peanut oil
• 1 c Italian salad dressing
• 1/2 c Lemon juice, fresh
• 3 T Onion juice
• 3 T Garlic juice
• 2 T Worcestershire sauce
• 1 T Liquid smoke
• 1 1/3 oz Cayenne
• 1/4 c Salt

INSTRUCTIONS
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days.
Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and deef fry the turkey for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite. The deep fried turkey is ready to serve...Try one.

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Lemon Pepper Garlic Injectable Marinade for Deep Fried Turkey

Lemon Pepper Garlic Injectable Marinade for Deep Fried Turkey
INGREDIENTS

• 3 tablespoons melted butter
• 1/3 cup maple syrup
• 1 tablespoon Worcestershire sauce
• 2/3 cup chicken stock
• 3 tablespoons lemon juice
• 1 tablespoon garlic power
• 2 teaspoons onion powder
• 1/2 teaspoon salt
• 1 teaspoon finely ground black pepper
• 1 teaspoon Tabasco, or to taste (optional)

Instructions:
Makes plenty of marinade to inject an 8-15 pound turkey.

Mix all ingredients together in a small saucepan over medium heat until all ingredients are dissolved and well blended. Let cool to room temperature before injecting in the turkey. Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together.
Deep fry turkey
deep-fried-turkey-3

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Deep-Fried Turkey Marinade

Deep-Fried Turkey Marinade
A great deep fry turkey marinade recipe to try !
INGREDIENTS

* 1 (16 ounce) bottle Italian dressing
* 1/2 cup cayenne pepper
* 1/2 cup black pepper
* 1 cup Creole seasoning
* 2 tablespoons garlic powder

INSTRUCTIONS

1. In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying of Turkey as desired.
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Deep Fried Turkey Cajun Injector Style

Deep Fried Turkey Cajun Injector Style

INGREDIENTS

* 16 ounces of Cajun Injector® Marinade
* 12-14 pound turkey
* Cajun Injector® Cajun Shake seasoning
* 3-4 Gallons of cooking oil

INSTRUCTIONS
1. Remove giblets and rinse turkey with warm water. Drain cavity completely.
2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.
3. Shake marinade well. Pour needed marinade into separate container and draw into injector.
4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast.
Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.
5. Sprinkle outside of turkey and cavity generously with Cajun Shake® (seasoned salt) -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350°F.
6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in Turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. ENJOY YOUR DELICIOUS DEEP FRIED TURKEY.....amazing taste !

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DEEP FRY TURKEY RECIPE

DEEP FRY TURKEY RECIPE

INGREDIENTS
* One 12-15 pound turkey
* 1-1/2 to 2 gallons peanut oil, or other oil with a high smoking point
* 4 ounces of your own favorite liquid seasoning or marinade for injection
* 2 cups water
* Creole seasoning, Paul Prudhomme's Poultry Magic, or Tony Chachere's Creole Seasoning to taste
* Kosher salt

INSTRUCTIONS
First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called 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-quart sized or larger.

Heat the peanut oil to 350-365 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 and you'll be okay.

Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) inject your favorite marinade throughout the turkey.

Make sure the outside of the turkey is completely dry (you know what happens when water hits hot oil). Sprinkle the entire turkey generously with your favorite dry rub, Creole seasoning, Paul Prudhomme's Poultry Magic or Tony Chachere's Creole Seasoning.
Sprinkle with kosher salt (omit if using Magic or Tony's, which is salty already). Rub the skin to make sure the dry rub sticks. When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers.
Deep fry turkey for about 3-1/2 minutes per pound for a whole turkey,approximately 52 minutes for a 15 pound turkey, only 42 mintues for a 12 pounder!.
Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil. LET THE TURKEY REST FOR 30 MINUTES before carving. Carry-over cooking will finish cooking the turkey outside
the oil, bringing it up to the proper temperature and allowing the juices to circulate back through the meat.

deep-fried-turkey-cajun-injector-style.

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