Cajun Deep-Fried Turkey
Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes
for exceptionally juicy meat and crispy skin, too!
Makes 20 servings
Cajun Spice Rub:
2 tablespoons black pepper
1 tablespoon ground chipotle chiles or ground red pepper (cayenne)
1 tablespoon white pepper
1 tablespoon ground cumin
1 tablespoon ground nutmeg
1 tablespoon salt
Cajun Marinade:
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
Turkey:
1 whole turkey (10 to 12 pounds), thawed if frozen
1 poultry or meat injector
1 turkey deep-fryer, consisting of 40- to 60-quart pot with
basket, burner and
propane tank
5 gallons peanut, canola or safflower oil
1. Read the Turkey Deep-Frying Do's and Don'ts (below). In small bowl, mix all
spice rub ingredients until blended; set aside. In shallow glass or plastic
bowl, mix all marinade ingredients until salt is dissolved; set aside.
2. Remove giblets and neck from turkey; rinse turkey well with cold water; pat
dry thoroughly with paper towels. Take extra care to dry both inside cavities,
because water added to hot oil can cause excessive bubbling. To allow for good
oil circulation through the cavity, do not tie legs together. Cut off wing tips
and tail because they can get caught in the fryer basket. Place turkey in large
pan.
3. Rub inside and outside of turkey with spice rub. Inject marinade into turkey,
following directions that came with injector. Cover turkey in pan; place in
refrigerator at least 8 hours but no longer than 24 hours.
4. Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot
until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high
setting, heat oil to 375 degrees F. (May take 20 to 40 minutes depending on outside
temperature, wind and weather conditions.) Place turkey, neck end down, on
basket or rack. When deep-fry thermometer reaches 375 degrees F, slowly lower turkey
into hot oil. Level of oil will rise due to frothing caused by moisture from
turkey but will stabilize in about 1 minute.
5. Immediately check oil temperature; increase flame so oil temperature is
maintained at 350 degrees F. If temperature drops to 340 degrees F or below, oil will begin to
seep into turkey.
6. Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10-
to 12-pound turkey. Stay with fryer at all times because heat may need to be
regulated throughout frying.
7. At minimum frying time, carefully remove turkey to check for doneness. A meat
thermometer inserted into thickest part of breast should read 170 degrees F. If inserted
into thigh, it should read 180 degrees F. If necessary, return turkey to oil and
continue cooking. When turkey is done, let drain a few minutes.
8. Remove turkey from rack; place on serving platter. Cover with foil; let stand
20 minutes for easier carving.
Turkey Deep-Frying Do's and Don'ts
We want your turkey-frying experience to be successful, especially if it's your
first time, so we’ve gathered these important reminders. Please take a moment to
read them before getting ready for a great-tasting feast!
Do's
Follow the use-and-care directions for your deep-fryer when deep-frying
turkey, and review all safety tips.
Place the fryer on a level dirt or grassy area away from the house or garage.
Never fry a turkey indoors, including in a garage or any other structure
attached to a building.
Use only oils with high smoke points, such as peanut, canola or safflower oil.
Wear old shoes that you can slip out of easily and long pants just in case you
do spill some oil on you.
Immediately wash hands, utensils, equipment and surfaces that have come in
contact with the raw turkey.
Have a fire extinguisher nearby for added safety.
Serve the turkey right after cooking, and store leftovers in the refrigerator
within 2 hours of cooking.
Allow the oil to cool completely before disposing of it or storing it.
Don'ts
Never fry on wooden decks or other structures that could catch fire, and
don’t fry on concrete, which could be stained by the oil.
Never leave the hot oil unattended, and do not allow children or pets near the
cooking area.
Nutrition Information:
1 Serving: Calories 335 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat
5 g); Cholesterol 100 mg; Sodium 800 mg; Total Carbohydrate 0g (Dietary Fiber
0g); Protein 36 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%;
Iron 10 %
Exchanges: 5 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Success:
For best results when deep-frying, use cooking oils that can withstand high
temperatures. Peanut, canola and safflower oils are at the top of the list!
Did You Know?
To learn more about deep-frying turkeys, visit the National Turkey Federation
Web site at www.turkeyfed.org.
Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved
