Recipes collected from the BBQ Newsgroup

Cajun Fried Turkey
8 Equipment: Assemble all equipment and utensils before starting to fry the turkey. You will need: 1. A
propane burner or other heat source with an adjustable control capable of a strong flame. 2. A very deep pot
(8 gallon or larger) so the turkey will be totally submerged in hot oil with plenty left over - a depth of several
extra inches for the oil to bubble in without bubbling over. 3. A large boiling or fry basket large enough to
hold the turkey and fitting into the pot. The turkey will be slipped into and lifted out of the bubbling hot oil in
the basket. 4. A thermometer that reads up to at least 400F and has a long probe and clip so it can be left in
the oil while the turkey fries. 5. Two strong utensils for turning the turkey (20 inches or longer). It may be
necessary to weight the turkey down by inserting a long-handled heatproof fork securely under the metal
prong or by pressing down with some utensil. Do not use anything that would keep a section of skin from
being exposed to the hot oil for frying. 6. A large platter or pan lined with several thicknesses of paper bags
to drain the turkey once it's fried. 7. Plenty of hot pads. 8. Old towels to deal with any spilt oil.
9 Let the turkey come to room temperature for 1 hour before frying. Place the turkey on its back inside the fry
basket. Place the basket in the EMPTY pot and measure the turkey's height in the pot with a ruler. Remove
basket and turkey. Place pot on the burner and fill with oil at least to cover the height of the turkey.
Remember, the oil will be higher in the pot with the turkey submerged.
10 It is recommended that a dress rehearsal be held to make sure that you can slip the turkey into the pot gently.
Any splashing with super hot oil can be very dangerous.
11 To fry: Heat oil to 400F. VERY CAREFULLY AND SLOWLY lower the basket containing the turkey into
the oil. Immediately adjust the flame down slightly and maintain a temperature lowered to as close to 350F
as possible. Oil should be hot enough to bubble during frying but not so hot that it burns the meat.
12 Make sure the turkey is submerged while frying. Let the turkey fry until the juices run clear when you insert
a skewer into the breast meat. Total frying time will be between 35 and 45 minutes. The fried turkey will
look very dark brown when done.
13 Carefully remove the basket and turkey from the hot oil and place turkey breast side down on a platter or pan
lined with several thicknesses of brown paper bags and let drain for about 5 minutes. Then turn turkey over
to drain and cool about 15 minutes before slicing.
14 Again, be very careful with the hot oil. It is deadly.
15 Posted to the BBQ List by Carey Starzinger on Sep 15, 1996.
Servings: 10
Recipe Type
Bbq List, Cajun, Poultry
Recipe Source
Source: The Prudhomme Family Cookbook
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
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