Chef Williams' Deep Fried Turkey

$0AChef Williams' Deep Fried Turkey

Deep Fry Turkey INGREDIENTS
* 16 ounces of Cajun Injector® Marinade
* 12-14 pound turkey
* Cajun Injector® Cajun Shake seasoning
* 3-4 Gallons of cooking oil

Deep Fry Turkey 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 IT !
deep-fried-turkey-5

DEEP FRIED TURKEY

DEEP FRIED TURKEY .
great deep fry turkey to try ! Nice and cripsy !

DEEP FRY TURKEY INGREDIENTS

• 1 turkey, 12-15 lbs, thawed
• 5-6 gallons peanut oil
• 3 cloves minced garlic
• 1 stick butter
• 1/4 lb lean salt pork, finely minced
• 1 teaspoon soy sauce
• 1/2 teaspoon paprika
• 1 large outdoor turkey fryer
• 1 turkey injector
• 1 yard of cheesecloth (or a fine mesh strainer)
• salt and pepper, to taste

DEEP FRY TURKEY INSTRUCTIONS
For this recipe, you will need a large outdoor turkey fryer. Find a place to set up the cooking area away from the house, and children or pets. You'll need a heavy-duty turkey lifter to remove the turkey from the hot oil and a long stemmed thermometer, and long-armed hot mitts.

Be sure the turkey is fully thawed before frying.

The night before:
Slice the salt pork into 1/8" dice or mince well with a cleaver.
Combine with 3 minced cloves of garlic and 1 teaspoon peanut oil in a heavy skillet over low heat and leave for 30 minutes, or until the drippings have rendered out from the salt pork. Turn several times. After 30 minutes, add butter, soy sauce and paprika. When butter has melted and become clear, remove pan from heat and strain the mixture with cheesecloth or a fine mesh strainer until no small bits remain.
(Alternatively, process until smooth in a blender). This mixture is used to inject the turkey before frying. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made.
If any of the mixture is left when done injecting the turkey, use it to rub the outside of the turkey.Remove the pop-up timer, then place the turkey in a large food-safe plastic bag in the refrigerator overnight.

Cooking the Turkey
Add peanut oil up to the line on the inside of the turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). The turkey should be submerged with one inch of oil above it while cooking.
Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350°F. Pat the turkey dry with a clean towel.
Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil and carefully lower the turkey into the cooker. Allow the oil temperature to lower to 300°F and continue frying, 4 minutes per pound of turkey.

The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175°F using an instant read thermometer.Remove the turkey to a cookie sheet; sprinkle both sides with salt and pepper, then allow it to cool, upside down for 20 minutes.Serve breast side up on a decorative platter. The deep fry turkey is ready to serve. Great taste ! Enjoy the thanksgiving !
Deep fry turkey: deep-fried-wild-turkey.

Deep-Fried Wild Turkey

Deep-Fried Wild Turkey

Deep Fry 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

Deep Fry Turkey 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 cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent
sticking. .Deep Fry Turkey is ready to serve...enjoy !
deep-fried-turkey-marinade

Emeril's Deep-Fried "Cajun" Turkey

Emeril's Deep-Fried "Cajun" 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. Season and cure the turkey with salt, pepper
and cayenne. Rub seasoning on skin and let sit overnight.

2. 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. 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.

Cajun Deep-Fried Turkey

Cajun Deep-Fried Turkey
A nice deep fry turkey recipe to try !

Deep Fry Turkey Ingredients :
* 2 cups butter
* 1/4 cup onion juice
* 1/4 cup garlic juice
* 1/4 cup Louisiana-style hot sauce
* 1/4 cup Worcestershire sauce
* 2 tablespoons ground black pepper
* 1 teaspoon cayenne pepper
* 7 fluid ounces beer
* 3 gallons peanut oil for frying, or as needed
* 1 (12 pound) whole turkey, neck and giblets removed

Deep Fry Turkey INSTRUCTIONS

1. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
2. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
3. When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
4. Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving. The deep fry turkey is ready...enjoy !
deep-fried-turkey-5

Deep-Fried Turkey 2

Deep-Fried Turkey 2

INGREDIENTS:

* 1 (16-pound) turkey
* 3 gallons peanut oil
* 8 ounces Wishbone Italian Dressing
* Hot sauce to taste
* Worcestershire sauce to taste
* Salt to taste
* Black pepper to taste
* Cayenne pepper to taste
* Onion powder to taste
* Garlic powder to taste
* Celery salt to taste

INSTRUCTIONS:
Most hardware stores in Louisiana will carry a special pot for deep-frying turkeys. This pot not only enables you to use less oil, approximately three gallons, but includes an apparatus specially
designed for standing the turkey on end and lifting it out of the pot. There is a company here in Louisiana that produces a fried turkey seasoning blend and markets it under the trade name "Cajun Injector." I have found it to be an excellent choice when deep-frying turkeys. They have made the work of injecting spices into the breasts and thighs of the turkey quite easy.

Using a candy thermometer, preheat oil to 350 F. In a blender or food processor, combine all seasoning ingredients with Italian dressing and one half cup water. Blend 2-3 minutes to break the dried seasonings into the liquid mixture. Using a poultry injector, season the breast by injecting 2 -3 times on each side and repeat the process on the upper thighs. Slowly submerge the turkey by using the handles included in the frying set two to three inches at a time, to keep the oil from boiling over. Once the turkey is completely submerged, maintain a frying temperature of 335-350 F and cook three minutes per pound or until internal temperature of breast reaches 150-155 F, approximately 50 minutes. Remove the turkey from the oil and allow to sit overnight. Less than two tablespoons of oil will be used in this frying process and may be reused three to four times. A 16-pound turkey will yield approximately 5 1/2 pounds of meat. At 3 ounces per person, you can serve 25 friends a great fried turkey sandwich! The deep fry turkey is ready !
deep-fried-turkey-cajun-injector-style.

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