Cajun Deep Fried Turkey
Yield
1 turkeyPrep
30 minCook
60 minReady
9Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | gallons |
peanut oil
|
*
|
| 10 | pounds |
turkey
up to 15 lbs |
|
| 6 | teaspoons |
salt
|
|
| 6 | teaspoons |
paprika
|
|
| 6 | teaspoons |
white pepper
|
|
| 6 | teaspoons |
cayenne pepper
|
|
| 6 | teaspoons |
accent
optional |
* |
| 16 | ounces |
crab boil
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 37.9 | l |
peanut oil
|
*
|
| 4.5 | kg |
turkey
up to 15 lbs |
|
| 3E+1 | ml |
salt
|
|
| 3E+1 | ml |
paprika
|
|
| 3E+1 | ml |
white pepper
|
|
| 3E+1 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
accent
optional |
* |
| 462.4 | ml/g |
crab boil
|
* |
Directions
Rinse turkey inside and out.
Mix 1 part crab boil concentrate to 4 parts water.
Combine dry ingredients with crab boil solution.
Adjust seasoning to taste. Inject turkey (approximately 2 inches apart) with mixture using syringe Cover turkey with foil and refrigerate over night. Heat oil to 350℉ (180℃). CAUTION: Use a grease thermometer to monitor the oil. It may ignite if the temperature goes beyond 375~. Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer.
