Product Line
  Recipes
  Nutritional Information
  Safety & Handling
  Ingredient Information
   
  About Us
  Contact Us
  Home
Cajun Fried Turkey
This is the tenderest, juiciest, and tastiest turkey ever! And... when fried at the proper temperature, more oil is poured out of the pot than is put in.
 

TURKEY, up to 16 pounds, Poultry Seasoning Mix (recipe below), Peanut Oil*

For a 10-12 lb. Turkey, use 1 1/2-2 gallons oil; for a 13-16 lb. Turkey, use 2 1/2-3 gallons. If uncertain how much oil to use, place turkey in pot before applying seasoning and add water until turkey is just covered. Amount of water corresponds to amount of oil needed.

Poultry Seasoning Mix (or commercial Cajun seasoning mix)
1/2 cup salt, preferable kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaf
1 tablespoon cayenne pepper
2 teaspoons filé powder, (opt.)
3 tablespoons garlic powder
1 1/2 tablespoons paprika

Stir until well mixed. Yields about 1 cup - will cover a 16 pound turkey. Use 1/2 to 2/3 recipe for 10-12 pound bird. Keeps indefinitely stored in an airtight jar.

Equipment
Outdoor gas burner, 10 - 25 qt. pot with rack, deep fryer thermometer. Also, long sleeve shirt, gloves and glasses.

Directions
After removing the giblets and neck, rinse the turkey well with cold water and pat dry. Place in a large pan or in clean, doubled (scent-free) plastic trash bag. Apply the seasoning mix liberally to the inside and outside of turkey. Cover pan or seal bags and place in refrigerator overnight or if not overnight, then as long as possible. (Remove from the refrigerator no more than 1 hour before cooking to come to room temperature.)**

Begin heating oil in turkey pot over a very hot propane flame outdoors. Don't set the burner to the highest setting, as you may need to increase the heat after you've added the turkey. It will take about 20 minutes for the oil to heat.

When the oil reaches 375"F, place the turkey on the rack, neck down and slowly lower into the oil. To ensure oil circulation throughout the cavity of the turkey, do not truss or tie the legs together. (Be careful! It's a good idea to wear gloves and long sleeves and even glasses to prevent burns from the possible splatters.) Immediately check the temperature of the oil and adjust the flame so that the oil doesn't dip below 350"F. The level of the oil will rise first due to the frothing caused by the moisture from the turkey, but will stabilize in about a minute.

It only takes about 3-4 minutes per pound to fry to perfection. Small turkeys around 10-12 lbs. should cook in about 35 minutes/larger ones, around 16 lbs. in about 50-60 minutes. Stay with the cooker at all times, as the heat must be regulated. (Keep children and animals away from hot flame and oil at all times.) When cooked to doneness, carefully remove turkey from sizzling oil. (For food safety and doneness, the thermometer should read 180"F in the thickest part of the thigh, not touching the bone.) Place the rack on a small stack of newspapers for a few minutes to drain. Remove turkey from rack and place on a serving platter. Allow to rest for 20 minutes before carving. Delicious! (Allow one pound turkey per serving.)

* Any vegetable oil can be used, but preferably peanut oil due to its high smoking point.
** Leaving the turkey out of the refrigerator is not a recommended practice normally.

Back