Deep-Fried Turkey

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: DEEP FRIED TURKEY : -------------------------------------------------------------------------------- : 11 to 14 lb. turkey, chilled : 1 bottle Italian dressing : Worcestershire sauce : onion powder : garlic powder : Tony Tcachere cajun seasoning : Defrost the turkey and make sure to keep it cold. : Remove giblets. Wash turkey and pat dry. Put the marinade : ingredients on the turkey in the order listed: dressing, : Worcestershire sauce, onion powder, garlic powder and cajun : seasoning. The marinade will crust the turkey. Place in a : closed container (we use a small ice chest) and leave for 36 : hours. Heat peanut oil to 300 degrees in a heavy pot large enough to : fry a whole turkey. Drop gently into oil and fry for 45 : minutes. Remove and drain for a few minutes. Slice and serve. : -------------------------------------------------------------------------------- : DEEP FRIED TURKEY : -------------------------------------------------------------------------------- : 12 to 15 lb. turkey : 3 (20 oz.) Italian salad : dressing : deep pot to submerge turkey : cooking oil (3 to 4 gal.) : enough to cover turkey in : pot : Thaw turkey completely. Marinate turkey with Italian : dressing in deep saucepan overnight. Heat cooking oil in deep : pot until hot enough for frying. Drain turkey. Insert in hot : oil, completely submerged. Let turkey cook 3 minutes for every : pound of meat. Skin will be dark but meat will be juicy and : delicious. : -------------------------------------------------------------------------------- : Deep-fried Jive Turkey : Click here to return to the Holiday special : : : From Isaac Hayes, author of "Cooking with Heart & Soul" (Putnam) : This is a wonderful Southern recipe that has become a Thanksgiving tradition in many homes. But frying a whole turkey is an activity in which you definitely have to take great care. Wear the longest protective gloves you've got, and use extra-long tongs or a stick to lower the turkey into the pot, because it's likely to bubble and splatter (and nothing burns like hot oil). : Ingredients: : 2 tbsp Creole seasoning, or to taste : 2 tsp dried thyme : 2 tsp dried sage leaves : 2 tsp dried oregano : 2 tsp dried basil leaves : 2 cloves garlic, minced : 1 10- to 12-pound turkey : 5 gallons peanut oil : liquid marinade (optional) : Grind and mix seasonings together. Rub mixture over turkey, adding a little more Creole seasoning to your taste. Fold the wings on top of the turkey to secure, or clip them. : Marinate turkey overnight (if using liquid marinade, inject it under the skin before letting it sit overnight). : In a 10 gallon pot, heat 5 gallons of peanut oil to 360 degrees Fahrenheit. Fry turkey until juices run clear when pierced with a fork -- about 45 minutes, or 3 minutes for every pound. : Let turkey sit for 15 to 20 minutes before carving. : http://www.tznet.com/lwittman/turkey.html : Cajun Deep Fried Turkey : : Congress Cooks! Index : Other Recipes : Internet Cookbook Recipe Index : Bed and Breakfast, Country Inns, and Small Hotels on 1st Traveler's Choice : Louisiana Lodging Directory : North America Lodging Directory : Virtual Cities "I am pleased to provide you with copies of my family's favorite recipes. All of these recipes are considered authentic Cajun food from the Cajun country of Louisiana where I was born." - Senator John Breaux : Ingredients : 4 ounces liquid garlic : 4 ounces liquid onion : 4 ounces liquid celery : 1 Tablespoon red pepper : 2 Tablespoons salt : 2 Tablespoons tabasco : 1 ounce liquid crab boil or 1 Tablespoon Old Bay Seasoning : 1 poultry or meat injector : 1 defrosted 10 to 12-pound turkey : 5 Gallons peanut oil : Saute first seven ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs, and back. Allow to marinate 24 hours in refrigerator or ice chest. Use a 10 gallon pot for frying. Bring peanut oil to 350 degrees temperature and fry turkey for 38 to 42 minutes. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes. : You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done. : The cooking of fried turkey should be done outdoors. Extreme caution should be taken when placing cold turkey in hot oil. : :

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