Holiday

Cajun Fried Turkey

Wednesday,  November 21, 2001
by Nelson Thibodeaux

54 ways you can help the Homeless Click Here

November 30, 2001
Colleyville City Park

Dateline: Wednesday November 21, 2001 

 

Using a Cajun-Injector chef's syringe, the turkeys are injected with a spicy marinade 36 hours before frying. Rub the bird inside and out with a Cajun seasoning made by King Kooker. The 28 quart frying pot and the 160,000 BTU propane burner are also made by King Kooker, a company out of Jefferson, Louisiana. The pot is designed with extra high sides and comes with a stand that holds the turkey upright and a handle that is used to place and remove the turkey from the hot oil.

This is definitely an outdoor activity. Apparently several houses have burnt to the ground in New Orleans when this recipe was tried inside. The pictures above are from a party in Louisiana last year. As you can see, they took all possible safety precautions. 

Cook outside on concrete, use asbestos gloves. It  is helpful to use water to measure the capacity of the stock pot (with the turkey immersed) so as to insure that the oil did not bubble over the sides possibly causing a grease fire. In the picture above, they are partially dipping and pulling out the turkey a few times to vaporize excess moisture. This is supposed to minimize splashing when the turkey is completely immersed.

The turkey is fried 365 degrees for 3 1/2 minutes per pound. (That's only 35 minutes for a 10 pound bird!!). The verdict? It is delicious, different and well worth the trouble.

Copyright LNO 2001 - All Rights Reserved