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Deep-Frying a cajun-style turkey can make for a fast, fun flavorful meal! Just be sure to follow common-sense safety procedures. |
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SAFETY |
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ALWAYS Set up your cooker OUTSIDE, on a flat surface with NO overhanging trees.Use a propane cooker designed specially for cooking turkeys, complete with thermometer. Pre-measure the amount of oil needed to cook your bird. Follow the specific directions for your cooker. Keep fire extinguisher handy. Use the correct cooking oil. Keep children & pets away. (DRUNKS TOO!) NEVER NEVER leave operating cooker unattended. NEVER operate in a house or garage! NEVER use on a wooden deck! |
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Fail to follow safety procedures and you WILL set your HOUSE/GARAGE/SELF on FIRE!!! Now if I haven't scared everybody off, we can begin...........
Turkey-fryer setup, including (Propane burner w/stand, 25-40 qt. pot, hose attachment, perforated turkey rack w/ handle, or basket). Oil thermometer. Meat thermometer. Propane tank. Marinade injector. Marinade. Spice-rub. Oven mitts or heavy gloves. Wrench. 5 gallons of. peanut/ canola/ or safflower oil. Paper towels. Old clothes. Campfire-style lighter. Eye protection.
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Determine how much oil you will have
to use by putting the thawed and cleaned out turkey on the fryer rack legs
up (Some fryers use a basket instead of a rack). Put this into your
turkey pot and add water to just cover the top of the turkey. Take out the
turkey w/ rack and mark the water level on outside of pot with a marker.
Pour out the water. This is the amount of oil you will use.
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Hint: Make sure your pot is big enough (25-40) qt. so the hot oil doesn't boil over.
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| Now you can marinade your bird. Draw some
marinade
(homemade or
store-bought)
up into your injector and inject into the turkey. Go for the thickest parts of
the bird and in about 6-10 different places. A turkey takes approx 1oz.of
marinade per lb. Put back in the fridge. Turkey to be deep-fried should
Not Be Stuffed.
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Hint: Don't forget to
remove the little plastic pop-up thingee. Hint: A professional-type stainless steel marinating syringe works MUCH better than a cheap plastic one. Hint: Try to inject from under the skin, making as few holes in the skin as possible.
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| After 12- 24 hrs.
in the fridge, your bird is almost ready
to cook! Just pat it dry and rub your dry- rub (spices) all over the
turkey. Be sure to apply rub to the inside of the turkey too.
Now its time to cook the turkey. |
Hint: A rub
containing lots of sugar will make your turkey come out BLACK! Its more of a
visual than a taste issue.
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