b>Fried Turkey:
Remove the giblets, neck and wing tips from the turkey for making the stock.
It is best to plan on frying the turkey outside on a butane cooker with a 12 to 15 gallon pot.
Liquify all ingredients, except turkey, in blender.
Inject liquified ingredients into turkey.
Marinate turkey in refrigerator 24 hours.
Deep fry turkey in pot 4 minutes per pound at 350\u00b0.
nce cooled, inject mixture into turkey with large cattle syringe.
You will need a 36 to 40 quart pot with either wire net or metal rack of some type (to keep turkey off bottom), thermometer (clip-on type), fish cooker and a wire coat hanger.
oom temperature.
Wash the turkey inside and out with cold
ryer fill with water remove turkey.
Mark the water line
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
big enough to hold turkey) bring all the brine
turkey deep-fryer
Use kitchen syringe to inject dressing or Cajun mixture into turkey meat.
Heat oil in deep fryer or fish fryer to 325\u00b0.
Fry turkey for 30 minutes or until meat thermometer registers 185\u00b0. Fried turkeys can be frozen whole; cool, wrap in foil and freeze.
Empty the cavity of the turkey and rinse.
Rub the turkey inside and outside with Cajun seasoning.
Drop turkey into hot oil.
Cook 5 minutes per pound. Turkey will float when done. Remove turkey and cover with aluminum foil.
Let oil drain.
Wash and drain turkey.
Punch small holes in turkey and insert Cajun seasoning all through the turkey and salt and pepper to taste.
Let turkey sit in refrigerator overnight.
Fry in deep pot, cook turkey 3 1/2 minutes per pound; should take about 35 or 40 minutes according to size.
n large pot to cover turkey.
Heat to 350\u00b0
>TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE
Fill a large, deep pot half full of oil. Heat oil over medium high to 350\u00b0. Season turkey with salt, pepper and Cajun seasoning. Dredge turkey in flour, then in milk, and back into flour. CAREFULLY lower the turkey into the hot oil and fry until golden brown and cooked to 165\u00b0 on meat thermometer.
Rinse turkey inside and out.
Mix
o cool.
Remove the turkey from the wrapping, remove neck
marinade injecting syringe or turkey baster with an injector tip
Thaw turkey completely.
Season outside of turkey by personal preference.
Preheat oven to 500\u00b0.
Put turkey in aluminum pan. Add 10 cups boiling water.
Seal pan with heavy-duty Reynolds Wrap.
Cook 12 to 14 pounds for 1 hour, or 20 pounds for 1 hour and 20 minutes.
Turn oven off.
Leave overnight.
This is the crucial key.
Do not open oven door at all!
(This actually steams turkey.)