BP'S CAJUN FRIED TURKEY. Darrel Breaux of Bro's Cajun Cuisine showed us his tips for the Perfect Fried Turkeys. Cajun Deep-Fried Turkey. this link is to an external site that may or may not meet accessibility guidelines. Spice King Keith Lorren shares his recipe for the juiciest, most flavorful fried turkey on earth!
I must say I agree with her on this one, this is the only way we cook our turkey now. This is a different take on fried turkey. Rubbing the spices under the skin and marinating overnight lets the flavor permeate the meat and make the skin crispier. You can have BP'S CAJUN FRIED TURKEY using 7 ingredients and 10 steps. Here is how you achieve it.
Ingredients of BP'S CAJUN FRIED TURKEY
- Prepare 12 lb of turkey.
- It’s 1 of peanut oil.
- Prepare of marinade.
- You need 16 oz of zesty Italian dressing.
- You need 1/4 cup of Toni Chachere's Creole seasoning.
- Prepare 1/3 cup of hot sauce (I like Louisiana).
- Prepare 2 tbsp of garlic powder.
Cajun-style deep-fried turkeys are fun, flavorful alternatives to traditional roasted turkeys that bring a lot more spice into your meal. Start by investing in a turkey fryer and a meat injector. Then, all you have to do is saute your spice mixture, inject it into the turkey, let it marinate, and fry it in peanut oil! Cajun Fried Turkey recipe: Try this Cajun Fried Turkey recipe, or contribute your own.
BP'S CAJUN FRIED TURKEY instructions
- Completely defrost and clean turkey. Taking out inner giblets..
- Using a strainer strain Italian dressing …separating dressing and garlic and spices.
- Set aside garlic from dressing for later use. Mix the rest of the ingredients for the marinade in the now stained dressing. Mix well..
- Inject turkey with marinade. Use short and long injections and be sure to get the whole bird even remembering to flip it to get the bottom.
- Once injected cover with garlic that has been separated from dressing. Cover and refrigerate for 24 hrs.
- Before cooking take out turkey and let sit at room temp until cool but don't let get warm. This let's the marinade redistribute throughout meat..
- While turkey is sitting heat fryer with peanut oil at 375° …enough to fully submerged but do not over flow. ..there should be a mark in fryer stating how much to use.
- Once oil is heated take turkey put it in the basket and CAREFULLY submerge into hot oil. DO NOT DROP!.
- Cook for 3 minutes per pound plus 3 minutes. ..so if your bird is 12 lbs total cooking time is 39 minutes. Once time is up carefully take out your bird let drain for 5 minutes and carefully move to pan for carving. Turkey will be extremely hot do be very careful.
- Most important step of all. ….ENJOY!.
It is best to fry the turkey outdoors, using a propane burner or other outdoor cooking equipment on a concrete slab or some type of solid, level, and non slippery surface. Cajun Fried Turkeys and Chow Chow were cooked for our annual Grape Harvest Festival by our friend John Brennan of Portland, Oregon. John and his wife, Kris, used to live in Louisiana and developed a love of eating and cooking Cajun food. Deep-fried turkey actually started as a Cajun dish and the first step is a delicious injection marinade. This traditional recipe is combined and then injected straight into the turkey.
