How to Make Deep Fry Turkey with Cajun

 Deep Fry Turkey

Deep Fry Turkey INGREDIENTS:

# 2 8-14 lb turkeys
# 10 gallons peanut oil
# 1 cup salt
# 1/2 tbsp cayenne
# 1/4 tbsp black pepper


Cajun Marinade

# 2 tablespoon Lea & Perrins worcestershire
# 1 tablespoon crab boil
# 1/4 cup apple cider
# 3/4 cup honey
# 1 bottled beer
# 1 tablespoon salt
# 1 tablespoon allspice
# 1/2 cup essence or Creole spice
# 1/4 teaspoon cayenne
# pinch of clove

Deep Fry Turkey INSTRUCTIONS

1. First of all season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.

2. And then in a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.

Deep-Fried Cajun Turkey
3. First of all heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)

4. While the oil is heating, prepare the turkey as desired.

Deep-Fried Cajun Turkey
5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

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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.

deep-fat-fried-turkey

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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.
deep-fried-turkey

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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 !

deep-fried-turkey-2

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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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DEEP FRIED TURKEY-4

DEEP FRIED TURKEY-4

INGREDIENTS

• 1 turkey
• Salt
• Ground cayenne pepper
• Peanut oil, enough to cover the turkey
• Lg. pot big enough to accommodate turkey & oil

INSTRUCTIONS
Turkey should be clean and dry, inside and out. Using shaker, cover carcass inside and out with salt. Shake on pepper in same manner. Peanut oil should be in a large pot and heated to 325-350 degrees.
Pot should be large enough for turkey to fit and oil must cover bird completely.
Be careful that the pot is large enough that the oil doesn't overflow. Put bird in the pot slowly being careful not to splash hot oil. Fry about 4 minutes to the pound. Small birds cook more quickly, large birds take longer. Test for doneness at the thigh joint. The deep fry turkey is ready to serve....enjoy the turkey !
deep-fry-turkey-recipe.

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DEEP FAT FRIED TURKEY

DEEP FAT FRIED TURKEY

INGREDIENTS

• 1 sm. (8 to 10 lbs.) turkey
• 4 oz. onion juice
• 1 tbsp. garlic juice
• 2 tbsp. prepared mustard
• 2 tbsp. Worcestershire sauce
• 1/2 bottle Louisiana hot sauce
• 1 tbsp. liquid smoke
• 1/4 c. white wine
• 1/3 c. Tony's seasoning

INSTRUCTIONS
Combine all ingredients and inject into turkey. Combine 2 tablespoons Tony's seasoning and 2 tablespoon mustard and rub over turkey and place in plastic bag overnight. Place grease in large pot, will take 3 to 5 gallons. Grease should not be as hot as you fry fish. Fry about 1 hour; cook about 4 minutes per pound. The deep fry turkey is ready to serve.....

deep-fried-turkey-4

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DEEP FRIED TURKEY-3

DEEP FRIED TURKEY-3 ...another great deep fry turkey recipe to try !

INGREDIENTS

• 1 (12 lb.) turkey
• 1 (4 oz.) bottle Zatarain liquid crab boil

INSTRUCTIONS
Mix crab boil with 36 ounces water and inject into turkey with needle and syringe.
Mix together 1/4 cup each black pepper, white pepper, red pepper, garlic powder, onion powder, celery salt and meat tenderizer. Coat turkey well inside and out. Refrigerate overnight.
Heat 3 gallons peanut oil "or enough to cover turkey" in a 5 gallon or larger pot. Heat oil to 325 degrees. Then slowly immerse turkey into oil. Keep at 300-325 degrees. Cook for 5 minutes per pound. Drain, let cool 15 minutes. Slice and the deep fry turkey is ready to serve.

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DEEP FRIED TURKEY -2

DEEP FRIED TURKEY ...another great deep fry turkey recipe to try !

INGREDIENTS

• 1 whole turkey (any size)
• 1/4 c. black pepper
• 1/8 c. salt
• 1/8 c. seasoning salt
• butter (to rub over bird)

INSTRUCTIONS
The day before deep frying turkey, mix salt and pepper together - should make 1/2 cup. Rub the entire bird with butter - inside and outside. Pat on the seasoning mixture. Cover turkey with foil and refrigerate overnight.
Next day, heat oil in kettle to 350 degrees. There should be enough oil in kettle to cover turkey. Lay turkey in kettle on its back and reduce heat to 285 to 300 degrees. Fry turkey 4 minutes per pound. Leave in extra 15 minutes to ensure doneness. Let set for a few minutes before slicing. This turkey is delicious. Its very juicy inside and crispy outside. The deep fry turkey is ready to serve...delicious !

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DEEP FRY TURKEY-1

DEEP FRY TURKEY-1 ...A great deep fry turkey ! Nice one !

INGREDIENTS

• 12-14 lb. turkey
• 36-48 qt. pot
• 5 gallons lard or peanut oil

SEASONING:

• 1 bottle Italian dressing
• 1/8 c. Lea & Perrins
• Onion salt
• Lemon salt
• Garlic salt
• Lemon juice
• 4 tbsp. honey
• 2 tbsp. brown sugar
• Any other seasoning you desire (crab boil, just a bit)

INSTRUCTIONS
Heat seasonings on stove until melted down. Then strain. Use a 50cc syringe and insert seasoning liquid into turkey throughout.
For outside of turkey: Season All to tasteRub all over outside and into the cavity. Let sit in refrigerator overnight.

Wrap turkey in wire harness for easy handling. Fry turkey in wire harness at 300 to 310 degrees for 45 to 55 minutes. 4 minutes per pound. The deep fry turkey is ready to serve !

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