DEEP FRY TURKEY

Chef Williams' Deep Fried Turkey

2012-01-02T03:05:00.000-08:00

$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

2011-10-12T14:44:00.000-07:00

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

2010-09-10T03:08:00.000-07:00

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

2010-09-10T03:04:00.000-07:00

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

2010-09-10T03:03:00.000-07:00

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

2009-06-04T06:25:00.000-07:00

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

2009-06-04T06:19:00.001-07:00

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

The How-To on Deep Frying Turkey

2009-06-04T06:19:00.000-07:00

The How-To on Deep Frying Turkey

Deep-fried turkey, a concept that started in the south, has risen in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes. For a deep frying turkey experience that is fun and produces delicious results follow these guidelines:

If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to the desired temperature (see chart below). Cook to an internal temperature of 175°F to 180°F. Remove the dark sections and reheat the oil. Then fry the turkey breast to an internal temperature of 165°F to 170°F.

Deep Fry Turkey Amount of Oil

Many turkey fryers feature a “fill line” indicating the suitable level of oil to add to the pot, but if that feature is absent from your fryer, follow these guidelines before marinating the turkey:

Place the thawed turkey in the fryer basket and place in the empty pot. The minimum oil level should be 3 inches to 5 inches from the top of the fryer. Add water until the top of the turkey is covered. Remove the turkey, allowing the water to drain from the turkey. Note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water.
Drain or pour out the water and dry the pot thoroughly. If the fryer has a drain valve, be sure there isn't any excess water in the spigot. Open the valve to drain the water and remember to close the valve before adding oil.

There are turkey fryers that don’t require oil. New outdoor, oil-less turkey fryers use infrared heat - a technology popular in gas grills - to cook and the result is a juicy, tender bird with crispy skin.

Deep Fry Turkey Cooking Preparation

Remove the turkey from the wrapper. Be sure to save the label that indicates the weight of the turkey. Use the turkey’s weight to compute the total frying time.
Thaw the turkey completely. Remove the neck and giblets from the two body cavities.
Heat the oil to the desired temperature shown on the chart below.
While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions.
For whole turkeys, inject 60 percent marinade deep into the breast muscles, 30 percent into the leg and thigh muscles and 10 percent into the meaty wing section. Do not inject the marinade just under the skin as a water-based marinade will result in the hot oil popping and splattering.

Remove any excess fat around the neck to allow the oil to flow through the turkey.
Remove the wire or plastic truss that holds the legs in place (if applicable). Cut off the wing tips up to the first joint and cut off the tail.
Remove the pop-up timer from the breast (if applicable).
Do not stuff turkeys for deep frying.
To reduce spattering, thoroughly dry the interior and exterior of the bird.
After adding marinades and/or seasonings, place the turkey in a clean roasting pan on the countertop for no more than 30 minutes to 45 minutes. This allows the marinades and seasonings to permeate the turkey and raises the turkey’s internal temperature so as to create less splatter during the frying process.

	OUTDOOR PROPANE TURKEY FRYER	INDOOR ELECTRIC TURKEY FRYER
Deep Fry Turkey Equipment Features	• Typically, a 30 quart to 40 quart vessel with lid, basket, lifting hook and burner.	• Typically, a 22 quart to 28 quart vessel with glass lid, adjustable digital temperature control and timer.
Deep Fry Turkey Additional Supplies Needed	• Propane gas tank. • Thermometer to measure the oil temperature. • Food thermometer to measure the internal temperature of the bird. • Injector for marinades and seasonings. • Fire extinguisher, oven mitts and pot holders.	• Food thermometer to measure the internal temperature of the bird. • Injector for marinades and seasonings. • Fire extinguisher, oven mitts and pot holders.
Deep Fry Turkey Frying Location	• Must be used outdoors. Place on level dirt or a grassy area. • Never fry a turkey using a propane unit indoors, in a garage or other structure attached to a building. • Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.	• May be used indoors. May be placed on a countertop that is a safe distance from overhead cabinets. • May be used on sheltered porches, patios, garages or outdoors close to an electrical outlet.
Deep Fry Turkey Size	• Whole turkeys up to 14-pounds or turkey parts (breast, thighs, legs).	• Whole turkeys up to 14-pounds or turkey parts (breast, thighs, legs).
Deep Fry Turkey Amount of Oil	• Add oil to the fill line using up to 3 gallons to 5 gallons. See additional notes using the water displacement method.	• Add oil to the fill line or just under 3 gallons. See additional notes using the water displacement method.
Preheating Oil	• Preheat oil to 375°F.	• Preheat oil to 400°F.
Lowering Turkey into the Oil	• Just prior to lowering the turkey into the oil, turn off the burner. As soon as the turkey is safely in the pot, immediately turn on the burner. • To prevent excess splattering, slowly lower the turkey into the oil.	• To prevent excess splattering, slowly lower the turkey into the oil.
Deep Frying Turkey Time	• For whole turkeys, allow 3 minutes to 4 minutes per pound. • For turkey parts, allow 4 minutes to 5 minutes per pound. • Oil temperature may fluctuate based on outdoor temperature and wind conditions. Maintain the oil’s temperature at 350°F.	• For whole turkeys, allow 3 minutes per pound plus an extra 5 minutes. • For bone-in turkey breast, allow 7 minutes per pound. • For turkey legs and thighs, allow a total fry time of 16 minutes to 18 minutes for 6 to 8 turkey pieces.
Deep Fry Tirkey Resting Time	• Remove bird from hot oil and drain on paper towels. Let rest for 15 minutes.	• Remove bird from hot oil and drain on paper towels. Let rest for 15 minutes.

Deep Fry Turkey Test for Doneness – Turkey’s Internal Temperature

Remove the turkey and check the internal temperature with a food thermometer. The internal temperature should be 165°F to 170°F in the breast and 175°F to 180°F in the thigh.

Deep Fry Turkey Additional Safety Tips

Never leave the turkey fryer unattended during the heating, cooking and cooling process.
Keep children and pets away from the cooking area at all times.
Allow the oil to cool completely before disposing or storing.
Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

Deep Fry Turkey..

Oil Selection
Only oils that have high smoke points should be used. Such oils include peanut, refined canola, corn oil and sunflower. Canola oil is low in saturated fats and would be appropriate to combine with peanut oil if fat and cholesterol are a concern.

Oil Filtering
These high smoke-point oils allow reusing the oil with proper filtration. Depending on the recipe used, remember to filter the oil...not just strain it. Allow the oil to cool overnight in the covered pot. The first step is to strain the cooled oil through a fine strainer. If a breading, spice or herb rub are used in the preparation of the turkey, it will be necessary to further filter the oil through fine cheesecloth.

Oil Storage
Oil should be covered and refrigerated to prevent it from becoming rancid. Peanut oil is more perishable than other oils and must be stored in the refrigerator if kept longer than one month. Peanut oil may even be frozen. The oil will thicken when it is chilled, but will return to its original consistency when reheated. The oil will also develop a cloudy appearance that may remain when brought back to room temperature and will only clear up temporarily while heated. The oil may remain in the refrigerator for several months or until signs of deterioration begin.

Oil Shelf Life
According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.

deep-fried-turkey

Emeril's Deep-Fried Cajun Turkey

2009-06-04T06:16:00.000-07:00

Emeril's Deep-Fried Cajun Turkey
An amazing deep fry turkey recipe to try !
Ingredients

# 2 8-14 lb turkeys
# 10 gallons peanut oil
# 1 cup salt
# 1/2 tbsp cayenne
# 1/4 tbsp black pepper

Emeril's 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

Equipment

# 40-60 quart pot with basket, burner and propane tank
# candy thermometer to measure heat oil
# meat thermometer to test turkey doneness
# safety goggles
# fire-safe gloves and pot holders
# fire extinguisher
# seasoning injector

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. The deep fry turkey is ready to serve...great ! Enjoy it !
deep-fried-turkey-5

Lemon Pepper Garlic Injectable Marinade for Deep Fried Turkey

2009-06-04T06:14:00.000-07:00

Lemon Pepper Garlic Injectable Marinade for Deep Fried Turkey
INGREDIENTS

3 tablespoons melted butter
1/3 cup maple syrup
1 tablespoon Worcestershire sauce
2/3 cup chicken stock
3 tablespoons lemon juice
1 tablespoon garlic power
2 teaspoons onion powder
1/2 teaspoon salt
1 teaspoon finely ground black pepper
1 teaspoon Tabasco, or to taste (optional)

Instructions:
Makes plenty of marinade to inject an 8-15 pound turkey.

Mix all ingredients together in a small saucepan over medium heat until all ingredients are dissolved and well blended. Let cool to room temperature before injecting in the turkey. Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together.
Deep fry turkey
deep-fried-turkey-3

Deep-Fried Turkey Marinade

2009-06-04T06:13:00.000-07:00

Deep-Fried Turkey Marinade
A great deep fry turkey marinade recipe to try !
INGREDIENTS

* 1 (16 ounce) bottle Italian dressing
* 1/2 cup cayenne pepper
* 1/2 cup black pepper
* 1 cup Creole seasoning
* 2 tablespoons garlic powder

INSTRUCTIONS

1. In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying of Turkey as desired.
deep-fried-turkey

Deep Fried Turkey Cajun Injector Style

2009-06-04T06:10:00.001-07:00

Deep Fried Turkey Cajun Injector Style

INGREDIENTS

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

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 YOUR DELICIOUS DEEP FRIED TURKEY.....amazing taste !

deep-fried-turkey-2

Deep Fried Turkey Cajun Injector Style

2009-06-04T06:10:00.000-07:00

Deep Fried Turkey Cajun Injector Style

INGREDIENTS

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

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. THe deep fry turkey is ready and ENJOY YOUR DELICIOUS DEEP FRIED TURKEY. !
deep-fried-turkey-2.

DEEP FRY TURKEY RECIPE

2009-06-04T06:08:00.000-07:00

DEEP FRY TURKEY RECIPE

INGREDIENTS
* One 12-15 pound turkey
* 1-1/2 to 2 gallons peanut oil, or other oil with a high smoking point
* 4 ounces of your own favorite liquid seasoning or marinade for injection
* 2 cups water
* Creole seasoning, Paul Prudhomme's Poultry Magic, or Tony Chachere's Creole Seasoning to taste
* Kosher salt

INSTRUCTIONS
First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30-quart sized or larger.

Heat the peanut oil to 350-365 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.

Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) inject your favorite marinade throughout the turkey.

Make sure the outside of the turkey is completely dry (you know what happens when water hits hot oil). Sprinkle the entire turkey generously with your favorite dry rub, Creole seasoning, Paul Prudhomme's Poultry Magic or Tony Chachere's Creole Seasoning.
Sprinkle with kosher salt (omit if using Magic or Tony's, which is salty already). Rub the skin to make sure the dry rub sticks. When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers.
Deep fry turkey for about 3-1/2 minutes per pound for a whole turkey,approximately 52 minutes for a 15 pound turkey, only 42 mintues for a 12 pounder!.
Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil. LET THE TURKEY REST FOR 30 MINUTES before carving. Carry-over cooking will finish cooking the turkey outside
the oil, bringing it up to the proper temperature and allowing the juices to circulate back through the meat.

deep-fried-turkey-cajun-injector-style.

DEEP FRIED TURKEY-4

2008-12-23T14:59:00.000-08:00

DEEP FRIED TURKEY-4

INGREDIENTS

1 turkey
Salt
Ground cayenne pepper
Peanut oil, enough to cover the turkey
Lg. pot big enough to accommodate turkey & oil

INSTRUCTIONS
Turkey should be clean and dry, inside and out. Using shaker, cover carcass inside and out with salt. Shake on pepper in same manner. Peanut oil should be in a large pot and heated to 325-350 degrees.
Pot should be large enough for turkey to fit and oil must cover bird completely.
Be careful that the pot is large enough that the oil doesn't overflow. Put bird in the pot slowly being careful not to splash hot oil. Fry about 4 minutes to the pound. Small birds cook more quickly, large birds take longer. Test for doneness at the thigh joint. The deep fry turkey is ready to serve....enjoy the turkey !
deep-fry-turkey-recipe.

DEEP FAT FRIED TURKEY

2008-12-23T14:58:00.001-08:00

DEEP FAT FRIED TURKEY

INGREDIENTS

1 sm. (8 to 10 lbs.) turkey
4 oz. onion juice
1 tbsp. garlic juice
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
1/2 bottle Louisiana hot sauce
1 tbsp. liquid smoke
1/4 c. white wine
1/3 c. Tony's seasoning

INSTRUCTIONS
Combine all ingredients and inject into turkey. Combine 2 tablespoons Tony's seasoning and 2 tablespoon mustard and rub over turkey and place in plastic bag overnight. Place grease in large pot, will take 3 to 5 gallons. Grease should not be as hot as you fry fish. Fry about 1 hour; cook about 4 minutes per pound. The deep fry turkey is ready to serve.....

deep-fried-turkey-4

DEEP FRIED TURKEY-3

2008-12-23T14:56:00.000-08:00

DEEP FRIED TURKEY-3 ...another great deep fry turkey recipe to try !

INGREDIENTS

1 (12 lb.) turkey
1 (4 oz.) bottle Zatarain liquid crab boil

INSTRUCTIONS
Mix crab boil with 36 ounces water and inject into turkey with needle and syringe.
Mix together 1/4 cup each black pepper, white pepper, red pepper, garlic powder, onion powder, celery salt and meat tenderizer. Coat turkey well inside and out. Refrigerate overnight.
Heat 3 gallons peanut oil "or enough to cover turkey" in a 5 gallon or larger pot. Heat oil to 325 degrees. Then slowly immerse turkey into oil. Keep at 300-325 degrees. Cook for 5 minutes per pound. Drain, let cool 15 minutes. Slice and the deep fry turkey is ready to serve.

DEEP FRIED TURKEY -2

2008-12-23T14:54:00.000-08:00

DEEP FRIED TURKEY ...another great deep fry turkey recipe to try !

INGREDIENTS

1 whole turkey (any size)
1/4 c. black pepper
1/8 c. salt
1/8 c. seasoning salt
butter (to rub over bird)

INSTRUCTIONS
The day before deep frying turkey, mix salt and pepper together - should make 1/2 cup. Rub the entire bird with butter - inside and outside. Pat on the seasoning mixture. Cover turkey with foil and refrigerate overnight.
Next day, heat oil in kettle to 350 degrees. There should be enough oil in kettle to cover turkey. Lay turkey in kettle on its back and reduce heat to 285 to 300 degrees. Fry turkey 4 minutes per pound. Leave in extra 15 minutes to ensure doneness. Let set for a few minutes before slicing. This turkey is delicious. Its very juicy inside and crispy outside. The deep fry turkey is ready to serve...delicious !

DEEP FRY TURKEY-1

2008-12-23T14:50:00.000-08:00

DEEP FRY TURKEY-1 ...A great deep fry turkey ! Nice one !

INGREDIENTS

12-14 lb. turkey
36-48 qt. pot
5 gallons lard or peanut oil

SEASONING:

1 bottle Italian dressing
1/8 c. Lea & Perrins
Onion salt
Lemon salt
Garlic salt
Lemon juice
4 tbsp. honey
2 tbsp. brown sugar
Any other seasoning you desire (crab boil, just a bit)

INSTRUCTIONS
Heat seasonings on stove until melted down. Then strain. Use a 50cc syringe and insert seasoning liquid into turkey throughout.
For outside of turkey: Season All to tasteRub all over outside and into the cavity. Let sit in refrigerator overnight.

Wrap turkey in wire harness for easy handling. Fry turkey in wire harness at 300 to 310 degrees for 45 to 55 minutes. 4 minutes per pound. The deep fry turkey is ready to serve !