Cajun Injector® Deep Fried Turkey
Prep Time:
20 minutes
Cook Time:
35-45 Minutes
Yield:
8 servings
Ingredients:
1
Cajun Injector® Propane Fryer
3 Gallons Cajun Injector® Cottonseed Oil
1
10 - 12 Pound Whole Turkey
2
16 oz. jars Cajun Injector® Creole Butter Recipe Marinade
1
8 oz. canister Cajun Injector® Quick Shake® Cajun Shake®
Method:
Place the outdoor gas burner on level dirt or grassy area. Never fry a turkey indoors,
in a garage, or in any structure attached to a building. Do not fry on wood decks,
which could catch fire, or concrete, which could be stained by the oil, (have a fire
extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket. At
medium-high setting, heat the oil to 350°F (depending on the amount of oil, outside
temperature and wind conditions, this should take about 20 to 40 minutes). Remove
the giblets and neck from the turkey. Cut off the wing tips and plump little tail as they
may get caught in the fryer basket. Rinse the turkey well with cold water, and pat dry
thoroughly with paper towels. Take care to dry inside the cavity. Place in a large pan
and inject with 2 ounce per pound of Cajun Injector Creole Butter Recipe Marinade.
Season liberally inside and out with Cajun Injector Quick Shake Cajun Shake. To al-
low for good oil circulation through the cavity, do not truss or tie legs together. Place
the turkey in basket, neck down. When the deep-fry thermometer reaches 350°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 1 minute, (to prevent
burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and
even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately
check the oil temperature, and increase the flame so the oil temperature is main-
tained at 350°F. If the temperature drops to 340°F or below, oil will begin to seep into
turkey. Fry about 3-1/2 minutes per pound, or about 35 to 45 minutes for a 10 to 12
pound turkey. Stay with the cooker at all times, as the heat must be regulated. When
cooked to 170°F in the breast or 180°F in the thigh, carefully remove the turkey for
the hot oil. Allow the turkey to drain for a few minutes. Remove the turkey to a cutting
board and cover with foil. Let it rest for 20 minutes. Slice the turkey and serve hot.
Summary of Contents for Injector
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