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Cajun Deep Fried Turkey
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Submitted by:
John |
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A delicious, juicy, and easy-to-prepare turkey recipe. |
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INGREDIENTS:
- 1/2 cup(s) , Kosher Salt
- 3 tablespoon(s) , Onion Powder
- 3 tablespoon(s) , Black Pepper
- 3 tablespoon(s) , White Pepper
- 2 tablespoon(s) , Basil (dried)
- 2 teaspoon(s) , Ground Bay Leaves
- 1 tablespoon(s) , Cayenne Pepper
- 2 teaspoon(s) , File Powder
- 3 tablespoon(s) , Garlic Powder
- 1 1/2 tablespoon(s) , Paprika
- 1 whole , 10-12 Pound Turkey
- 5 gallon(s) , Peanut Oil
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| Instructions: |
Stir salt, herbs, and peppers together. Mix until well blended.
Remove the giblets and neck, rinse the turkey well with cold water, and pat dry thoroughly with paper towels inside and out. Place in a large pan and rub the interior and exterior with seasoning mix. Cut off the wing tips and tail. Cover pan and place in refrigerator overnight.
Place an outdoor gas burner on a level dirt or grassy area.
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F. This should take about 40 minutes.
Meanwhile, place the turkey (neck down) in a basket or on a rack.
When the oil temperature reaches 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute.
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. |
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