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3. CAJUN FRIED TURKEY
[DEEP FRIED TURKEY]
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(*Please Note that Cajun Seasoning is Optional – recipe includes technique for no spicy addition)
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MAKES ABOUT 10 MAIN-DISH SERVINGS
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THE TURKEY: If possible, select a fresh (never frozen) turkey and one that has not been injected with butter, seasonings, or other flavorings.
If a frozen turkey is selected instead, make absolutely CERTAIN that the turkey has been COMPLETELY DEFROSTED and patted dry before proceeeding with the recipe. Ice crystals or drops of water will "explode" on contact with the hot oil, and the result is very dangerous.
SPECIAL EQUIPMENT: If you wish to inject the turkey with a spicy Cajun-style marinade, you will need a food injector which typically has a fairly large hole in the needle, in order to inject the turkey with the seasoning puree. These injectors are sold at Barbeques Galore and other cookware specialty stores. For maximum flavor, inject the turkey a day ahead, then cover and refrigerate until ready to cook.
SETTING UP: It is really best to fry the turkey outdoors, using a propane burner under a stable pot-support, or other outdoor cooking equipment. Best of all is to use the deep-fried turkey “kit” available at several places from restaurant supply stores to barbecue stores to hardware stores. The “kit” includes the pot, the stand to support the pot, the hook-up for the propane tank, the propane burner that is positioned under the pot, a thermometer, a secure basket to hold, lower into and remove the turkey from the pot, a cookbook, and other items – all of which items make this a more stable and safe experience.
SAFETY: Be sure to place the burner or other equipment on a concrete slab or some other of solid, level, and non-slippery surface – with no flammable material (such as grass or leaves) nearby. Even green grass or fresh-growing overhead leaves can dry out and catch fire if exposed to heat – so a clear area is essential. A few drops of oil will probably bubble over, so have some old towels handy for wiping up slippery spots. One listener suggested placing a wide, shallow pan of sand or kitty litter under the pot stand to catch any spatters.
Be certain that any possible distractions - including children and pets - are under control and safely a distance away. Place the cooking paraphernalia outside of the “traffic” area, if several people are gathered. To avoid possible burns, it is a very good idea to have a complete “dress rehearsal” (as described below) before you begin heating the oil.
THE HEAT SOURCE: Whether you fry the turkey indoors or out, you will need a heat source capable of producing a lot of heat quickly, so you can maintain a constant, moderately hot (350 degree) oil temperature consistently while the turkey is frying.
INGREDIENTS REQUIRED:
Optional*: seasoning mix: purchased, your own blend, or as described below*
2 teaspoons, salt
2 teaspoons, cayenne pepper (or ordinary black pepper if extra-spicy is not desired)
One, 10-12 pound dressed turkey - preferably fresh, and not injected with butter, seasonings, or other flavorings or chemicals (these new chemicals are designed to make it “semi-brined” as we have discussed on the show)
*(Optional) Cajun Seasoning Mixture:
4 tablespoons, unsalted butter
3/4 cup, finely chopped onions
1/4 cup, finely chopped celery
3 tablespoons, minced garlic
2 tablespoons, ground hot peppers (the kind purchased in vinegar, drained)
1 tablespoon, PLUS 1 teaspoon, salt (AKA: 4 teaspoons, salt)
1 tablespoon, cayenne pepper
1 teaspoon, black pepper
1/2 cup, turkey or chicken stock or broth
2 tablespoons, Worcestershire sauce
About 5 gallons vegetable oil for frying
BRINED TURKEYS: If you would like to brine your turkey before deep frying, be aware that sugar in the brine recipe can cause the bird to seriously blacken on the outside during frying. Therefore, do not use apple juice as the brine liquid (use plain water, or greatly dilute the juice with water) and decrease - or even eliminate - the sugar called for in the brine ingredients list. The brine will still have the desired effect (making the turkey juicy) because that result is achieved by the interaction (with the turkey) of the salt and water solution alone.
TECHNIQUE:
To prepare the turkey: If your turkey comes with a metal prong that holds the cavity closed, remove that and set aside to use as described below – or use one of the alternative methods described below. Remove the giblets and neck from the turkey. (Remember to check both ends for the giblets-they can be packed in either or both places.) Discard the giblets and neck or reserve for use in another recipe, such as giblet gravy. If your turkey comes with a plastic “pop-up” doneness indicator, be sure to remove and discard it.
To prepare the spicy Cajun seasoning (optional): In a large skillet, melt the butter over high heat until melted. Add onions and sauté about 3 minutes, stirring occasionally. Add the celery, garlic, ground hot peppers, all of the salt, the cayenne pepper, and the black pepper. Cook until mixture is rich golden brown, about 3 minutes, stirring and scraping pan bottom frequently. Add the stock or broth and the Worcestershire sauce and bring to a boil, stirring constantly. Remove from heat and immediately transfer mixture to a blender. Blend on highest speed until mixture is a very smooth puree, scraping down the sides of the blender container as needed to make sure all ingredients are finely pureed (so the mixture won’t stop up the injector needle).
To Inject the Cajun seasonings: Rinse and drain turkey well. While puree is still warm, pour it into the food injector and inject the puree into the turkey: insert to the bone or to the depth of the injector needle, without piercing through to the cavity. To fill the injection hole with the puree as much as possible, from the bone to the surface of bird, begin to draw the needle out as you inject the puree. Make holes about 2 inches apart and use most of the puree in the meatiest areas; be sure to inject some of the puree in the upper joint of the wing too. Pour any remaining puree (the part that won’t go through the injector) into the cavity of the turkey and rub it over the inner surface. Set turkey aside.
To Season the Outside and Prepare the Turkey for Frying: Sprinkle the salt and cayenne pepper (listed above the seasoning mixture ingredients) evenly over the outside of the bird and inside the cavity, rubbing the spices in by hand and using the entire amount called for. [Note: If you have chosen to omit the spicy Cajun flavorings, rub salt and regular black pepper in the same amounts over the turkey.] Close the legs and tail together with the metal prong (or – alternative methods: fold the legs back into skin flaps, or tie legs together with kitchen twine.) Cover the turkey and refrigerate overnight, if you have used the spicy mixture – to allow the bird to marinate..
To Prepare the Mise en Place: Assemble all equipment and utensils before starting to fry the turkey. You will need:
1.A propane burner or other hear source with adjustable control capable of producing a strong heating element, as described above.
2.A very deep pot (8 gallon size or larger) so the turkey will be totally submerged in hot oil with plenty of room left over - a depth of several extra inches should remain above the oil fill-line, for the oil to bubble - without bubbling over.
3.A large fry-basket (large enough for the turkey to fit inside with room to spare) that fits the pot; the turkey will be slipped into and lifted out of the bubbling hot oil in the basket. [Note: There are other techniques for raising and lowering the turkey, but this basket seems most safe and secure.]
4.A deep-fry (or candy) thermometer that reads up to at least 400 degrees and has a long probe and a clip. This thermometer is clipped to side of the pot, without touching the bottom of the pot, and is left in the hot oil while the turkey is fried.
5.Two strong and heatproof utensils (heavy tongs, OR two 20-inch, or longer, barbecue forks work well for this) to use for turning the turkey over in case it doesn’t stay submerged in the oil. (Alternatively, a heatproof weight can be placed on the turkey to keep it submerged while frying – but this can be a slippery project – and can keep part of the turkey from browning!)
6.A large platter or pan lined with several thicknesses of paper bags (explanation below) to drain the turkey when it is removed from the hot oil.
7.Plenty of (dry) potholders.
8.Old towels, or sand or kitty litter (as described above) to place on the ground around the burner in case oil bubbles over and makes the surrounding area slippery.
Dress Rehearsal: Before seasoning or otherwise preparing the turkey, place the raw turkey on its back inside the boiling or fry-basket. Place the turkey in the basket in the empty pot and cover with water by about two inches or more. Remove the turkey and basket from the pot. Make a pencil mark on the inside of the pot at the level of the water. [This is the level to which you will need to place oil in the pot sufficient to cover the turkey on frying day.] Practice raising and lowering the turkey into the water until your feel confident and comfortable with the procedure.
Just before heating the oil: Before heating the oil, be sure to drain off any liquid that has accumulated in or under the turkey and pat the turkey dry, so no water will get into the oil and make the oil “pop” when heated..
Be sure to wear closed shoes and appropriate clothing while frying the turkey – and use potholders or oven “mitts” to protect your hands.
To Fry the Turkey: Allow the turkey stand at room temperature for 1 hour before frying. Add oil to the pot to come up to the penciled line made in the “dress rehearsal.” Heat the oil to 400 degrees. Place the patted-dry turkey into the basket. Very carefully and slowly lower the basket containing the turkey into the hot oil. Immediately adjust the flame or heat source as necessary to maintain a temperature as consistently close to 350 degrees as possible. You may have to adjust the flame up or down several times during the cooking process.
Make sure the turkey is either submerged completely while frying (weight it down if necessary), or turn it carefully, so oil doesn’t slosh, about every 10 to 15 minutes. Let the turkey fry until the juices run clear when you insert a skewer into the breast meat. Or (better) check doneness of meat by removing the basket from the hot oil and using an instant-read thermometer. The thermometer should read 160-165 degrees when inserted into the deepest part of the thigh meat (be careful that the thermometer probe is not touching bone). Total frying time will be about 3-7 minutes per pound, (an amazingly short time!) – which could add up to as little as 30-45 minutes total cooking time (especially if the turkey is smaller than the size called for above) – so check for doneness as soon as the turkey begins to brown thoroughly. AVERAGE COOKING TIME IS USUALLY ABOUT 4-5 MINUTES PER POUND. The fried turkey will look very dark brown when done. Don’t be afraid that it has burned; this is the right color for this technique. [NOTE: Do NOT use sugar (or use very little sugar) in a turkey brine recipe, if you are brining the turkey before cooking: sugar will cause the turkey to over-brown and look (and BE) burned on the outside.]
TA-DA!: Very carefully remove the basket and turkey from the hot oil and place the turkey, breast side down, on a platter or pan lined with several thicknesses of brown paper bags (paper bags wick the fat away better than paper towels). Allow the turkey to drain for about 5 minutes. Then, turn the turkey over to drain and cool for about 15 minutes more before slicing. Turkey may stand for 45 minutes or so before carving – but MUST stand for at least 20-30 minutes to be juciest. Carve in the usual way. Bow. Accept applause.
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