CAJUN FRIED TURKEY
A Delicious Louisiana Tradition!
from Norbest Turkey recipes
EQUIPMENT & INGREDIENTS NEEDED:
Note: This should only be done on an outdoor burner! Do not attempt this indoors!
- Tall 30 - 40-quart boiling pot
- Wire basket (to lift turkey in and out of oil)
- Large gas burner
- Long tongs or fork
- Hot pads or oven mitts
- Candy thermometer
- 5 gallons peanut oil (it's reusable!)
- One fresh or completely thawed whole turkey
- Cajun or Creole seasonings
(1) Preheat oil to 350 degrees F. on large OUTDOOR burner.
(2) Remove wrapper from turkey; rinse and drain. Use paper towels to pat turkey dry (to prevent excessive spattering).
(3) Coat the entire turkey with your favorite Cajun or Creole seasoning.
(4) Place the turkey tail down in the wire basket and carefully lower it into the hot oil.
(5) Cook at 325 degrees F. for 3 1/2 minutes per pound of turkey. Turn the turkey occasionally with long tongs. Keep
the oil temperature as close to 325 degrees F. as possible.
(6 ) When the cooking time is up carefully lift the turkey out and let the oil drain from the cavity of the turkey. Place it on paper towels and let it cool for about 10-15 minutes before carving.
HELPFUL HINTS:
(1) The best results will come with a smaller turkey -- about 12 to 14 pounds.
(2) The turkey must be fresh or completely thawed. This is critical!
(3) Watch the oil temperature. It must not go higher than 375 or lower than 275 degrees F.
(4) Don't take the turkey out early, even if it looks done! Stick to the recommended 3 1/2 minutes per pound.
(5) Be very careful with the hot oil. Keep children away from the burner. Watch out for dangerous splattering, especially when
the turkey is first lowered into the oil. Use large oven mitts to protect your hands. Never attempt this indoors!
SHRIMP-ANDOUILLE DRESSING
from the Cajun and Creole Page
- 3 lbs shrimp
- 2 lbs andouille sausage (if unavailable, use ham)
