Recipe: Appetizing BP'S CAJUN FRIED TURKEY

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BP'S CAJUN FRIED TURKEY. Darrel Breaux of Bro's Cajun Cuisine showed us his tips for the Perfect Fried Turkeys. Cajun Deep-Fried Turkey. this link is to an external site that may or may not meet accessibility guidelines. Cajun Deep Fried Turkeys ~ To Brine Or Not To Brine?

BP'S CAJUN FRIED TURKEY These Cajun fried turkeys were a big hit at our festival! Our fried turkey recipe will be your new go-to! She wrote on the recipe the basis for a good fried turkey is the rub. You can have BP'S CAJUN FRIED TURKEY using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of BP'S CAJUN FRIED TURKEY

  1. 🢂 12 lb of turkey.
  2. 🢂 1 of peanut oil.
  3. 🢂 of marinade.
  4. 🢂 16 oz of zesty Italian dressing.
  5. 🢂 1/4 cup of Toni Chachere's Creole seasoning.
  6. 🢂 1/3 cup of hot sauce (I like Louisiana).
  7. 🢂 2 tbsp of garlic powder.

I must say I agree with her on this one, this is the only way we cook our turkey now. Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng. Cajun-style deep-fried turkeys are fun, flavorful alternatives to traditional roasted turkeys that bring a lot more spice into your meal.

instructions BP'S CAJUN FRIED TURKEY

  1. Completely defrost and clean turkey. Taking out inner giblets..
  2. Using a strainer strain Italian dressing ...separating dressing and garlic and spices.
  3. Set aside garlic from dressing for later use. Mix the rest of the ingredients for the marinade in the now stained dressing. Mix well..
  4. Inject turkey with marinade. Use short and long injections and be sure to get the whole bird even remembering to flip it to get the bottom.
  5. Once injected cover with garlic that has been separated from dressing. Cover and refrigerate for 24 hrs.
  6. Before cooking take out turkey and let sit at room temp until cool but don't let get warm. This let's the marinade redistribute throughout meat..
  7. While turkey is sitting heat fryer with peanut oil at 375° ...enough to fully submerged but do not over flow. ..there should be a mark in fryer stating how much to use.
  8. Once oil is heated take turkey put it in the basket and CAREFULLY submerge into hot oil. DO NOT DROP!.
  9. Cook for 3 minutes per pound plus 3 minutes. ..so if your bird is 12 lbs total cooking time is 39 minutes. Once time is up carefully take out your bird let drain for 5 minutes and carefully move to pan for carving. Turkey will be extremely hot do be very careful.
  10. Most important step of all. ....ENJOY!.

Start by investing in a turkey fryer and a meat injector. Then, all you have to do is saute your spice mixture, inject it into the turkey, let it marinate, and fry it in peanut oil! These days, frying turkey is an American birthright. But it began as a Cajun specialty, little known outside crawfish country. To make a Cajun fried turkey, you'll need to emulate the flavors of the region.