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Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too!
Cajun Spice Rub (See Below)
Cajun Marinade, if desired (See Below)
1 whole turkey, thawed if frozen (10 to 12 pounds)
1 poultry or meat injector
1 turkey deep-fryer, consisting of 40- to 60-quart pot with basket, burner and propane tank
5 gallons peanut, canola or safflower oil
1. Read the Turkey Deep-Frying Do's and Don'ts (below). Make Cajun Spice Rub and Cajun Marinade. Remove the giblets and neck from the turkey; rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie the legs together. Cut off the wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan.
2. Rub the inside and outside of the bird with the spice rub. Inject the marinade into the turkey, following the directions that came with the injector. Cover turkey in pan and place in refrigerator at least 8 hours but no longer than 24 hours.
3. Place the outdoor gas burner on a level dirt or grassy area. Add oil to the cooking pot until about 2/3 full. Clip the deep-fry thermometer to the edge of the pot. At the medium-high setting, heat oil to 375°F. (This can take 20 to 40 minutes depending on outside temperature, wind and weather conditions.) Place the turkey, neck end down, on the basket or rack. When the deep-fry thermometer reaches 375°F, 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 will stabilize in about one minute.
4. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F or below, oil will begin to seep into the turkey.
5. Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10- to 12-pound turkey. Stay with the fryer at all times because the heat may need to be regulated throughout frying.
6. At the minimum frying time, carefully remove the turkey to check for doneness. A meat thermometer inserted into the thickest part of the breast should read 170°F. If inserted into the thigh, it should read 180°F. If necessary, return the turkey to the oil and continue cooking. When the turkey is done, let it drain a few minutes.
7. Remove turkey from the rack and place on a serving platter. Cover with aluminum foil and let rest 20 minutes for easier carving.
Turkey Deep-Frying Do's and Don'ts
We want your turkey-frying experience to be successful, especially if it's your first time, so we?ve gathered these important reminders. Please take a moment to read them before getting ready for a great-tasting feast!
Do's ·Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips. · Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, including in a garage or any other structure attached to a building. ·Use only oils with high smoke points, such as peanut, canola or safflower oil. ·Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. ·Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey. ·Have a fire extinguisher nearby for added safety. ·Serve the turkey right after cooking, and store leftovers in the fridge within 2 hours of cooking. ·Allow the oil to cool completely before disposing of it or storing it.
Don'ts ·Never fry on wooden decks or other structures that could catch fire, and don?t fry on concrete, which could be stained by the oil. ·Never leave the hot oil unattended, and do not allow children or pets near the cooking area.
CAJUN SPICE RUB
2 tablespoons black pepper
1 tablespoon ground chipotle chilies or ground red pepper (cayenne)
1 tablespoon white pepper
1 tablespoon ground cumin
1 tablespoon ground nutmeg
1 tablespoon salt
Mix all ingredients.
CAJUN MARINADE
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
Mix all ingredients in shallow glass or plastic dish until salt is dissolved.
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