Deep Fried Turkey

Posted by cajuns at recipegoldmine.com 12/13/2001 6:03 pm

Hi y’all! I thought I would share this recipe with you all! I have been getting lots of requests for it! Hope you enjoy! – Cajuns!

1 (12-16 pound) whole wild turkey
1/3 cup red wine vinegar
1/3 cup olive oil
1/3 cup dry sherry
6 teaspoons garlic powder
5 teaspoons lemon pepper
5 teaspoons onion powder
2-3 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon cumin
2 teaspoon black pepper
1 teaspoon granulated sugar
1 teaspoon oregano
1 teaspoon 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 the bird.

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 to 375 degrees F 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 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.

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