Title: Cajun Deep Fried Turkey
Categories: Poultry Turkey
Yield: 1 Recipe
| WALDINE VAN GEFFEN VGHC42A |
| 10 | ga | Peanut oil |
| 10 | lb | Turkey; up to 15 lbs |
| 6 | ts | Salt |
| 6 | ts | Paprika |
| 6 | ts | White pepper |
| 6 | ts | Cayenne |
| 6 | ts | Accent; opt |
| 16 | oz | Liquid crab oil concentrate |
NOTE-Not recommended for indoor cooking. Rinse turkey inside and out. Mix 1
part crab boil concentrate to 4 parts water. Combine dry ingredients with
crab boil solution. Adjust seasoning to taste. Inject turkey (approximately
2" apart) with mixture using syringe (available from gourmet kitchen
stores.) Cover turkey with foil and refrigerate over night. Heat oil to
350~. CAUTION: Use a grease thermometer to monitor the oil. It may ignite
if the temperature goes beyond 375~. Put turkey in basket and CAREFULLY
lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a
meat thermometer. NOTE-This is a great dish, but should only be attempted
by someone who has experience with doing this. It is also expensive due to
the large amount of oil needed. MM Waldine Van Geffen vghc42a@prodigy.com.
By Sonia[SMTP:netchess@interlog.com] on Aug 10, 1997