Cajun Deep-fried Turkey

Cajun Deep-fried Turkey Recipe - Authentic Italian Flavors

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 35-42 minutes | Servings: 8-10

Introduction

Cajun Deep-fried Turkey is a delicious and flavorful dish that is perfect for special occasions and gatherings. The turkey is seasoned with a blend of herbs and spices, then deep-fried to crispy perfection, resulting in a juicy and tender meat with a crispy skin.

History

Deep-frying turkey has been a popular cooking method in the southern United States for many years. The Cajun twist on this recipe adds a spicy and flavorful kick to the traditional deep-fried turkey, making it a favorite among those who enjoy bold and zesty flavors.

Ingredients

0.5 cup kosher salt
3 tbsp onion powder
3 tbsp black pepper
3 tbsp white pepper
2 tbsp sweet basil
2 tsp bay leaves ground
1 tbsp cayenne pepper
2 tsp filé powder
3 tbsp garlic powder
1.5 tbsp paprika
1 x 10 – 12 lb (5.44 kg) whole turkey
4 to 5 gallons peanut oil [1]

How to prepare

Stir together 0.5 to 0.67 cup of salt, herbs, and peppers.
Mix the ingredients until well blended.
For a 10 – 12 lb (5.44 kg) turkey, use 0.5 to 0.67 cup of the seasoning mix.
The seasoning mix can be stored for several months in an airtight covered jar.
Remove the giblets and neck from the turkey, rinse it well with cold water, and pat it dry thoroughly with paper towels.
Make sure to dry both the inside cavities of the turkey.
Place the turkey in a large pan and rub the interior and exterior of the bird with the seasoning mix.
To allow for good oil circulation through the cavity, do not truss or tie the legs together.
Cut off the wing tips and plump little tail as they may get caught in the fryer basket.
Cover the pan and place it in the refrigerator overnight.
Place the outdoor gas burner on a level dirt or grassy area.
Never fry a turkey indoors, in a garage, or in any structure attached to a building.
Do not fry on wood decks, which could catch fire, or on concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety)
Add oil to a 7 – 10 gallon pot with a basket or rack.
Set the medium-high heat setting and heat the oil to 375°F (191°C). Depending on the amount of oil, outside temperature, and wind conditions, this should take about 20 – 40 minutes.
Meanwhile, place the turkey in a basket or on a rack with its neck down.
When the deep-fry thermometer reaches 375°F (191°C), slowly lower the turkey into the hot oil.
The level of the oil will rise due to the frothing caused by the moisture from the turkey, but it will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil, wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have two people lowering and raising the turkey)
Immediately check the oil temperature and increase the flame so that the oil temperature is maintained at 350°F (177°C). If the temperature drops to 340°F (171°C) or below, oil will begin to seep into the turkey.
Fry the turkey for about 3 – 4 minutes per pound, or about 35 – 42 minutes for a 10 – 12 lb (5.44 kg) turkey.
Stay with the cooker at all times as the heat must be regulated.
When the turkey is cooked to 170°F (77°C) in the breast or 180°F in the thigh, carefully remove it from the hot oil.
Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing)
Remove the turkey from the rack and place it on a serving platter.
Allow the turkey to rest for 20 minutes before carving.

Variations

Try using different herbs and spices in the seasoning mix to customize the flavor of the turkey.
Experiment with different cooking methods, such as roasting or grilling the turkey, for a unique twist on this classic dish.

References

↑ Use only oils with high smoke points, such as Peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered.

Cooking Tips & Tricks

Make sure to dry the turkey thoroughly before seasoning it to ensure a crispy skin.

- Use a thermometer to monitor the oil temperature and prevent the turkey from burning.

- Do not overcrowd the fryer with too much oil or turkey, as this can cause the oil to overflow and create a fire hazard.

- Always fry the turkey outdoors in a safe and open area to prevent accidents.

Serving Suggestions

Serve the Cajun Deep-fried Turkey with traditional sides such as mashed potatoes, gravy, cranberry sauce, and green beans for a complete and satisfying meal.

Cooking Techniques

Deep-frying requires careful monitoring of the oil temperature and cooking time to ensure that the turkey is cooked evenly and safely. Be sure to follow the instructions closely to achieve the best results.

Ingredient Substitutions

If you do not have access to peanut oil, you can use another high-heat oil such as canola or vegetable oil for frying the turkey. Additionally, you can adjust the seasonings in the recipe to suit your taste preferences.

Make Ahead Tips

You can prepare the seasoning mix and season the turkey in advance, then refrigerate it overnight before frying. This allows the flavors to develop and infuse into the meat for a more flavorful dish.

Presentation Ideas

Garnish the Cajun Deep-fried Turkey with fresh herbs, citrus slices, or roasted vegetables for an attractive and appetizing presentation. Serve it on a large platter with all the traditional sides for a festive and delicious meal.

Pairing Recommendations

Pair the Cajun Deep-fried Turkey with a side of cornbread, coleslaw, and sweet tea for a classic southern meal. For dessert, serve pecan pie or bread pudding for a sweet finish to the meal.

Storage and Reheating Instructions

Leftover Cajun Deep-fried Turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the turkey in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Cajun Deep-fried Turkey contains approximately 350-400 calories, depending on the size of the turkey and the amount of oil absorbed during frying.

Carbohydrates

The Cajun Deep-fried Turkey recipe is low in carbohydrates, making it a suitable option for those following a low-carb or keto diet.

Fats

The turkey is deep-fried in peanut oil, which is a source of healthy fats. However, deep-frying adds additional fat to the dish, so it should be enjoyed in moderation.

Proteins

Turkey is a lean source of protein, making this dish a nutritious option for those looking to increase their protein intake.

Vitamins and minerals

Turkey is rich in essential vitamins and minerals, including B vitamins, iron, and zinc. The herbs and spices used in the seasoning mix also provide additional nutrients and antioxidants.

Alergens

This recipe contains peanuts in the form of peanut oil, so it may not be suitable for those with peanut allergies. Be sure to check for any other allergens in the seasoning mix or other ingredients used.

Summary

Overall, Cajun Deep-fried Turkey is a flavorful and protein-rich dish that can be enjoyed as part of a balanced diet. It is important to consume it in moderation due to its high fat content from deep-frying.

Summary

Cajun Deep-fried Turkey is a flavorful and festive dish that is perfect for special occasions and gatherings. With a blend of herbs and spices, the turkey is deep-fried to crispy perfection, resulting in a juicy and tender meat with a crispy skin. Enjoy this delicious dish with traditional sides and desserts for a memorable meal with family and friends.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Cajun Deep-fried Turkey. It was a hot summer day in Louisiana, and I had just finished helping my neighbor, Mrs. Thibodeaux, with her garden. As a thank you, she invited me over for dinner and promised me a taste of her famous Cajun deep-fried turkey.

I had never heard of deep-frying a turkey before, let alone adding Cajun spices to it. But as soon as I took my first bite, I knew I had to learn how to make it myself. Mrs. Thibodeaux laughed and said, "Oh child, it's not as hard as it looks. I'll teach you my secret recipe."

And so, every Sunday for the next month, Mrs. Thibodeaux would invite me over to her kitchen and teach me the art of deep-frying a turkey. She showed me how to season the bird with a blend of paprika, cayenne pepper, garlic powder, and onion powder – a true Cajun spice mix. She also taught me the importance of injecting the turkey with a marinade to keep it juicy and flavorful.

As I watched Mrs. Thibodeaux work her magic in the kitchen, I couldn't help but be amazed at how effortlessly she moved around, adding a dash of this and a pinch of that. She had been cooking for so many years that it was second nature to her. I knew I had a long way to go before I could master the art of Cajun cooking like she did.

But with each lesson, I grew more confident in my abilities. I learned how to set up the fryer, carefully lower the turkey into the hot oil, and monitor the cooking time to ensure it was perfectly crispy on the outside and tender on the inside. Mrs. Thibodeaux would stand by my side, guiding me through each step and offering words of encouragement.

Finally, the day came when Mrs. Thibodeaux declared me ready to deep-fry a turkey on my own. She handed me a bottle of her special Cajun marinade and said, "Now go on, make me proud." With a deep breath, I set to work, following her instructions to the letter.

As the turkey sizzled in the hot oil, I couldn't help but feel a sense of accomplishment. I had come a long way from that first taste of Mrs. Thibodeaux's Cajun deep-fried turkey. And as I took my first bite of the bird I had cooked myself, I knew that I had truly mastered the art of Cajun cooking.

From that day on, Cajun deep-fried turkey became a staple at family gatherings and holiday feasts. I would proudly present my creation to my loved ones, knowing that I had learned from the best – Mrs. Thibodeaux, my mentor and friend.

And as I sit here now, reminiscing about that fateful day in Mrs. Thibodeaux's kitchen, I can't help but smile. Her recipe for Cajun deep-fried turkey has become a cherished tradition in my family, a reminder of the lessons she taught me and the bond we shared over a love of cooking.

So here's to you, Mrs. Thibodeaux – thank you for passing down your knowledge and passion for Cajun cuisine. I will always treasure the memories we made together in that kitchen, and I will continue to honor your legacy every time I fry up a delicious Cajun deep-fried turkey.