19
Cajun Fried Turkey
2 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
1 teaspoon black pepper
1 13–14 lb. turkey
2
½
gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices. Now truss the
turkey as described in the rotisserie directions.)
Once the turkey is seasoned and trussed, let it sit covered and
refrigerated for at least two hours, or as long as overnight.
Bring your turkey to room temperature, fill the fryer with your preferred
oil, then heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to
3½ minutes per pound. When the breast of the turkey reads 165° to
170°F, it is ready to be removed. Remove the turkey and let it rest for at
least 15 minutes before carving.
always remove meat thermometer from turkey before resuming
frying.
Summary of Contents for TF200B
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