Cajun Deep Fried Turkey
- 1 12-16 lb Whole Wild Turkey
- 1/3 cup Red Wine Vinegar
- 1/3 cup Olive Oil
- 1/3 cup Dry sherry
- 6 tsp Garlic powder
- 5 tsp Lemon pepper
- 5 tsp Onion powder
- 2-3 tsp Cayenne Pepper
- 2 tsp paprika, 1 tsp cumin
- 2 tsp black pepper
- 1 tsp sugar
- 1 tsp oregano
- 1 tsp basil
- 5 gallons Peanut oil
- Blend all the ingredients well and let stand 2 hours. Strain marinade
and place in an injection needle. Inject the marinade into all parts of
- Place the bird in a large plastic bag and allow the
marinade to disperse throughout the bird for at least 2 hours. Turn the
bag and massage the bird occasionally.
- Preheat the cooking oil
to 350-375 in a kettle large enough to hold the entire bird. Tie the
legs of the bird together with wire. (It helps hold the bird together
and provides a way to lift it in and out of the oil.)
- Carefully place
the bird into the oil and deep fry 3-1/2 to 4 minutes per pound.
- You can
try using a sturdy broomstick, or even an oar to lift the bird.
Be careful when frying a turkey! It is VERY hot. It helps to have two
people to lift the bird.
You can usually re-use the oil up to 3
or 4 times. Filter it first through a fine strainer to remove food, and
particles. Then strain it through cheesecloth. Store in fridge or
freezer. If the oil smells rancid, or pops or smokes, do not re-use it.
Photo credit: John Kittelsrud.
Cajun Recipes Page 1