From Eveningsnews.com
Cajun-fried Turkey - A Moist Alternative to Oven-Roasted Turkey
By Chef Patrick Mould
Oct 2, 2005, 00:58
(NUI) - Tired of the same old turkey dinner? Well, Cajun-fried turkey is a fast alternative that's moist and delicious and has become one of the fastest-growing cooking trends around. It's a concept that started in the 1970s in Southern Louisiana and is now starting to take off across the country.
It takes about 48 minutes to fry a 12-pound bird at 350 degrees Fahrenheit. The result is incredibly succulent, flavorful meat, wonderfully crispy skin and no greasy taste.
Here's what you'll need to serve eight to 10 people:
* One 10- to 12-pound fresh or thawed turkey.
* One 26- to 30-quart turkey-
frying kit.
* Filled propane tank.
* Paper bags and paper towels.
* LouAna Cajun Marinade & Injector.
* Three gallons of LouAna
Peanut Frying Oil.
Why Peanut Frying Oil?
LouAna Peanut Frying Oil, the leading national brand, has a high smoke point that's better suited for frying and has a nutty flavor. The oil also sears the outside of the turkey quickly. That seals in the flavor of the injectable marinade and keeps the turkey moist.
If you keep the oil at a constant 350 F, you'll keep the fat content of the turkey at the lowest levels possible and have the best tasting turkey.
Safety First
* Pick out a level spot in your yard. Never fry indoors, near flammable materials or on a wooden deck.
* Keep children and pets away.
* Never leave the turkey fryer unattended.
* Use a deep-fat fryer thermometer to make sure you're frying at a constant 350 F. Peanut frying oil will begin to smoke at 425 F. If the oil begins to smoke, reduce heat immediately.
* Never lower a frozen or partially thawed turkey into hot oil because it will boil over.
* Wear oven mitts.
* Avoid the use of alcohol and keep a fire extinguisher nearby as you would with any type of outdoor cooking.
Marinating and Frying
* Remove the giblets and neck. Inject LouAna Cajun Marinade into the breast, thighs and legs - one ounce of
marinade for each pound. This helps keep the turkey moist.
* Pat the turkey dry inside and out.
* Pour three gallons of LouAna Peanut Frying Oil into the pot. Place the pot on the propane cooker; light the burner, and heat the oil to 350 degrees Fahrenheit.
* Place the turkey in the fryer basket, breast side up. Lower it into the hot oil slowly and carefully. The oil will froth and bubble, so be careful it doesn't spill.
* Allow the turkey to cook four minutes per pound. Shut off the gas to the fryer. Using the fryer basket, lift the turkey out of the oil.
* Move the basket to a nearby area that has been lined with paper bags. Insert a meat thermometer into the thickest part of the breast and thigh. It should register at least 180 F.
* Place the turkey on its back on the platter lined with paper bags or towels to absorb any oil.
You should let the fried turkey sit for 10 minutes, then carve, serve and enjoy.
Visit www.louana.com for complete information on preparation, frying and safety.
LouAna Chef Patrick Mould is the owner of Chef Patrick Mould's Louisiana School of Cooking in St. Martinville, La., the author of "Recipes From a Chef" and a staff writer for Emeril Lagasse's Web site.
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