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LOCATION: Recipes >> Cajun >> Deep Fried Turkey 02

Print this Recipe    Deep Fried Turkey 02

Fried Turkey

2 tablespoons Worcestershire sauce
1 tablespoon liquid crab and shrimp boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup creole seasoning
1/4 teaspoon cayenne
Pinch ground cloves

1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper

2 turkeys (8 to 10 pounds each)
About 10 gallons peanut oil

Mix Worcestershire sauce, crab boil, cider, honey, beer salt,
allspice, seasoning, cayenne and clove. Put in a food processor
and process 5 minutes. Fill a syringe and inject turkeys in the
breast and thigh area, as well as the back, wings, and legs. Do
this several times.

Combine salt, cayenne and pepper and rub the mixture over turkeys.
Refrigerate turkeys for 24 hours.

Fill a large pot three quarters of the way full with peanut oil
and heat the oil to between 350 and 360F. Place 1 turkey in the
basket insert and carefully and slowly lower it into the hot oil.
Turn the turkey every 10 minutes, using long-handled forks. A whole
turkey will take 3 to 5 minutes per pound to cook. It is done when
the internal temperature reaches 170 to 180 degrees F on an instant
read meat thermometer.

Carefully lift the basket out of the hot oil. This can be done by
inserting a broomstick through the handles and having two strong
people lift the basket out of the pot. Using the long-handled forks,
transfer the turkey to a large brown paper bag and let stand for
about 15 minutes before removing to carve.

Repeat for the second turkey.

Carve the turkey and serve.

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