|
Louisiana Live Crawfish & More  Boiled Crawfish, Tails & Pies Jumbo Gulf Shrimp Genuine Louisiana Gumbo Spicy Cajun Jambalaya Louisiana Creole Etouffee Sausage Boudin Tasso & Pistolets Turduckens & Turducken Rolls Cajun Deep Fried Turkeys Cajun Stuffed Chickens Creole Sauces & Marinades Seasonings Spices & Mustard Cajun Country Dinner Mixes Louisiana Hot Pepper Sauce Spicy Pickles & Peppers New Orleans Party Time Stuff! Mardi Gras King Cakes & More Gourmet Cajun Groceries Chips & Dips, Pralines, Snacks Bread Pudding & Cake Mixes New Orleans Beignet Mixes Cajun Candies, Jellies, Syrups New Orleans Creole Coffees Pat O'Brien's Drink Mixes Gourmet Gift Baskets Gift Boxes, Crates & Tins Etc La Regional & Cook Books Cajun Music and Zydeco La Cookware, Bowls & Mugs T-Shirts, Aprons, Tote Bags Etc Kid's Party Stuff More Food & Gift Ideas Customer Support: About Us Our Guarantee Secure Shopping Shipping Information Transit Time Fax Order Form Frequently Asked Questions Site Map Contact Us Our Louisiana Links:  Cajun Fun, Facts & Free Stuff Enter our Turducken Sweepstakes Mardi Gras & King Cake Story Cajun & Creole Cooking Cooking & Eating Crawfish Louisiana Cajun Calendar Cajun Dictionary Cajun Recipes Give Us Your Comments Link To Us Resources SEARCH For It! |
Cajun Deep Fried Turkey Recipe |
||
   Learn More About Deep Fried Turkey Cookware & Ready-to-Serve Deep Fried Turkeys Ingredients 12lb turkey Chef Williams Cajun Injector Creole Butter Marinade Chef Williams Quick Shake Cajun Seasoning 3 - 4 gallons of oil (preferably peanut oil) Cooking Remove giblets from turkey, rinse with warm water, pat dry (especially inside cavity) and leave whole. Drain cavity completely. Inject 4 oz. of Creole Butter Marinade on each side of breast. Inject 2 oz. in each leg and thigh. Use about 16 oz. of marinade per turkey. Rub Seasoning Salt on outside of turkey and on the side of cavity. Set up the outdoor cooker. (Visit our Bayou Cookware page to see our great selections of outdoor cooking equipment). Hold the turkey by the legs and lower (breast first) slowly (very slowly) into the oil. Make sure all of the water is drained from breast cavity before placing bird into the oil. Deep fry in 3 to 4 gallons of oil at 350F for 3 1/2 minutes per pound. Supplies on our Website Creole Butter Marinade: Just click Here to order your Cajun Injector Creole Butter Marinade and other great marinades. Chef Williams Quick Shake Cajun Seasoning No kitchen worth it's salt should be without this special Cajun spice. Click Here to add this to your cart. Bayou Classic 30Qt. Turkey Fryer & Seafood Boiler Perfect cookware for delicious Cajun Fried Turkey, deep fried Chicken, boiled Crawfish & more. Cajun Fried Turkey Delivered: If you'd like to skip the cooking step and just try the finished product, then Ready-To-Go Melt-In-Your-Mouth Genuine Cajun Fried Turkey, delivered to your door, is just a Click away. |