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Receta Cajun Fried Turkey
by Global Cookbook

Cajun Fried Turkey
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Ingredientes

  • 2 tsp Salt
  • 2 tsp Cayenne
  • 1 x 10 lb. dressed turkey, (10 to 12 pounds) preferably fresh (never frzn) and not injected with butter seasonings, or possibly other flavorings
  • 4 Tbsp. Unsalted butter
  • 3/4 c. Onions, finely minced
  • 1/4 c. Celery, finely minced
  • 3 Tbsp. Garlic, chopped
  • 2 Tbsp. Green peppers, from warm pepper sauce, finely minced
  • 1 Tbsp. Salt, plus
  • 1 tsp Salt
  • 1 Tbsp. Cayenne
  • 1 tsp Blank pepper
  • 1/2 c. Chicken stock
  • 2 Tbsp. Worcestershire sauce
  • 5 gal Vegetable or possibly peanut oil

Direcciones

  1. If at all possible, select a fresh (never frzn) turkey and one which has not been injected with butter, seasonings, or possibly other flavorings. You need a food injector with a fairly large hole to inject the turkey. Do this a day ahead, then cover and chill till ready to cook. It is best to fry the turkey outdoors, using a propane burner or possibly other outdoor cooking equipment on a concrete slab or possibly some type of solid, level, and non slippery surface. A few drops of oil will probably bubble over, so have some old towels handy for wiping up slippery spots. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. To prepare the turkey: If your turkey comes with a metal prong which holds the cavity closed, remove and set aside. Remove the giblets and neck from the turkey checking both ends. Remove any "pop-up" doneness indicator. In a large skillet, heat the butter over high heat till half melted. Add in the onions and saute/fry about 3 min, stirring occasionally. Add in the celery, garlic, warm peppers, salt, red pepper, and the black pepper. Cook till the mix is a rich golden, about 3 min, stirring and scraping the pan bottom frequently. Add in the stock and worcestershire and bring to a boil, stirring constantly. Remove from heat and cold slightly. Blend on highest speed till mix is a very smooth puree, pushing sides down as needed.
  2. Rinse and drain turkey well. Pour puree into the injector and inject into the turkey. Insert to the bone or possibly to the depth of the injector needle, without piercing through the cavity. To fill the injection hole with as much puree as possible, begin to draw the needle out while injecting firmly. Make holes about 2 inches apart and use most of the puree in the meatest areas. Be sure to inject some of the puree in the upper joint of the wing. Pour any remaining puree into the cavity of the turkey and rub it over the inner surface. Set turkey aside. Sprinkle the reserved seasoning mix proportionately over the bird and inside the cavity, rubbing it in by hand and using it all. Place the neck back inside the cavity. Close the legs with the metal prong or possibly tie with kitchen twine. Cover and chill overnight.
  3. Equipment: Assemble all equipment and utensils before starting to fry the turkey. You will need: 1. A propane burner or possibly other heat source with an adjustable control capable of a strong flame.
  4. A very deep pot (8 gallon or possibly larger) so the turkey will be totally submerged in warm oil with plenty left over - a depth of several extra inches for the oil to bubble in without bubbling over.
  5. A large boiling or possibly fry basket large sufficient to hold the turkey and fitting into the pot. The turkey will be slipped into and lifted out of the bubbling warm oil in the basket.
  6. A thermometer which reads up to at least 400 degrees and has a long probe and clip so it can be left in the oil while the turkey fries.
  7. Two strong utensils for turning the turkey (20 inches or possibly longer). It may be necessary to weight the turkey down by inserting a long-handled heatproof fork securely under the metal prong or possibly by pressing down with some utensil. Don't use anything which would keep a section of skin from being exposed to the warm oil for frying.
  8. A large platter or possibly pan lined with several thicknesses of paper bags to drain the turkey once it's fried.
  9. Plenty of warm pads.
  10. Old towels to deal with any spilt oil. Let the turkey come to room temperature for 1 hour before frying. Place the turkey on its back inside the fry basket. Place the basket in the EMPTY pot and measure the turkey's height in the pot with a ruler. Remove basket and turkey. Place pot on the burner and fill with oil at least to cover the height of the turkey. Remember, the oil will be higher in the pot with the turkey submerged. It is recommended which a dress rehearsal be held to make sure which you can slip the turkey into the pot gently. Any splashing with super warm oil can be very dangerous. To fry: Heat oil to 400 degrees. VERY CAREFULLY AND SLOWLY lower the basket containing the turkey into the oil. Immediately adjust the flame down slightly and maintain a temperature lowered to as close to 350 degrees as possible. Oil should be warm sufficient to bubble during frying but not so warm which it burns the meat. Make sure the turkey is submerged while frying.
  11. Let the turkey fry till the juices run clear when you insert a skewer into the breast meat. Total frying time will be between 35 and 45 min. The fried turkey will look very dark brown when done. Carefully remove the basket and turkey from the warm oil and place turkey breast side down on a platter or possibly pan lined with several thicknesses of brown paper bags and let drain for about 5 min. Then turn turkey over to drain and cold about 15 min before slicing. Again, be very careful with the warm oil. It is deadly.