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Cajun Deep Fried Turkey


10 gallons Peanut oil
10 lb Turkey; up to 15 lbs
6 tsp Salt
6 tsp Paprika
6 tsp White pepper
6 tsp Cayenne
6 tsp Accent; opt
16 oz Liquid crab boil concentrate

NOTE:
Not recommended for indoor cooking.

Rinse turkey inside and out. Mix 1 part crab boil concentrate to 4 parts water. Combine dry ingredients with crab boil solution. Adjust seasoning to taste. Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.) Cover turkey with foil and refrigerate over night. Heat oil to 350~.

CAUTION:
Use a grease thermometer to monitor the oil. It may ignite if the temperature goes beyond 375~. Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer.

NOTE:
This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.