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Ingredientes
- 12 lb Turkey - never frzn, not injected
Direcciones
- In spite of the potential danger of lowering an unwieldy turkey into a small vat of boiling oil, fans of Cajun Deep-Fried Turkey say it's worth the risk because the turkey comes out moist and juicy, and deep-frying cuts hrs off the cooking time. It is definitely an outdoor activity.
- Most experts insist which the turkey weigh no more than 12 pounds. The turkeys are injected with a spicy marinade, then plunged into a pot of boiling oil and deep-fried.
- Following are tips to help you safely deep-fry a turkey.
- =B7 Handle turkey, pots and oil carefully.
- =B7 Use water to measure the capacity of your deep-fryer, if you are unsure how much oil will be needed.
- =B7 Hook a heavy wire coat hanger to the wire band which secures the turkey legs to help when lowering and lifting the turkey from the fryer. Use a sturdy cooking spoon, tongs or possibly a large fork for extra support; do not depend on the wire band alone, as it can loosen during frying.
- Before removing the pot from the burner, let the oil cold 1 hour after the turkey has been removed and the burner is turned off.
- Before you begin to fry, you need to season the turkey. You can inject strained bottled Italian salad dressing for the marinade or possibly use the Cajun Injector, a kit which includes a 16-oz jar of marinade and a syringe-type injector. The kit is available at many supermarkets and specialty food shops.
- Use about 1 oz of marinade per lb. of turkey (it's better to buy a fresh turkey than the pre-basted type because pre-basted turkeys are saltier, said Reece Williams, who helped develop the Injector).
- Marinades can be injected into a whole turkey in about 5 min.
- Remove the giblets from the turkey cavities, wash cavities and pat dry.
- Inject the marinade into the turkey thighs, legs and breast.
- Heat the oil to 350 degrees in a 40-qt cooker (such as a propane or possibly butane cooker with a steamer basket and cover).
- Sprinkle Cajun seasonings over the entire bird and inside the cavity.
- Carefully lower the turkey into the oil and deep-fry 3 1/2 min per lb., maintaining oil at 350 degrees. Remove the turkey carefully and let oil cold.
- Makes 12 to 15 servings.
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