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Deep Fried Cajun Turkey Help Page
Follow the same instructions for injecting and preparing the turkey as above but cook the breast at 8 minutes per pound.
Because of the delicious flavor and growing popularity of deep fried turkeys, many people are trying this great way to prepare a turkey for the first time. While this will give you one of the best-tasting turkeys you've ever cooked, remember that you're dealing with 3 to 4 gallons on VERY HOT oil on an open flame.
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Here are some safety tips that you should strictly follow:
- Never leave turkey fryers unattended.
- Always use turkey fryers outdoors, well away from combustible decks and buildings.
- Use turkey fryers on a flat, stable surface.
- Do not overfill turkey fryers with oil. As a 'gauge' to test how much oil to use, before removing from plastic wrapper, put turkey in pot. Fill pot with water to just over the height needed to completely cover turkey. Remove the turkey. Using a marker, draw a line on outside of pot to indicate a fill level for your oil. Always leave at least 6 to 10 inches of 'head space' above fill level.
- Use the thermometer provided with your turkey fryer. Be careful not to let oil rise above 380 degrees. If oil gets above 380 before cooking, turn off fire and let oil cool to 360 before adding turkey. Note: when turkey is added, the temperature will drop quickly. Closely monitor your oil temperature to bring oil back up to 350 degrees to prevent turkey from absorbing cooking oil.
- Do not move turkey fryer during operation or while oil is hot.
- Keep children and pets away from turkey fryers.
- Thaw turkeys completely before cooking and dry any excess moisture from turkey.
- Cool oil completely before removing oil from fryer.
- In case of fire, do not attempt to extinguish with water; call the fire department immediately.
- Constantly monitor the temperature of the oil. It's surprising how the temperature can fluctuate.
Lay cardboard around the area where you'll be cooking so you don't drip oil when removing the turkey out of pot. The oil may 'stain' your patio.
- Have a fire extinguisher handy.
- We recommend a long 'fireplace' style lighter that is available at most markets to use for your cooker. Do not try to do this with a conventional 'hand lighter'.
- Calibrate your turkey thermometer. Sometimes inexpensive or older thermometers will not be as accurate as a new or better quality thermometer. You can calibrate your thermometer by using boiling water. Boil a pot of water on your stove. Insert the thermometer. It should read 212 degrees. If the thermometer is not reading accurately, then allow for the difference when measuring the temperature of your oil. Note; Some thermometers have a 'nut' on the back of the face that can be turned with pliers to adjust the needle position.
- Have a pair of gloves available to help handle hot items.
- To be extra careful that your pot is not ‘too full’ of oil(to prevent dangerous ‘bubble over’ when adding turkey), when oil is brought up to temperature(360 degrees), using a metal ladle, carefully remove approximately 1 to 2 quarts of oil to a sauce pan. This way, when you lower the turkey into the hot oil, if the oil level is not high enough, you can add some of the hot oil back to the pot. Trying to add unheated oil would drop the temperature of the cooking oil too low to properly “seal the juices” into the turkey.
- Lower the turkey into the oil very slowly. (This would be a good time to be wearing a glove). Keep the lid of the pot handy to cover the pot as soon as the turkey is lowered into oil(this is when the oil is going to bubbling most rapidly).
- Always use peanut oil Note: In cooler climates store the peanut oil at room temperature the day before using. If not, the oil will gelatinize or solidify and be difficult to remove from container.
- You should have a friend available to help. Handling the turkey on the cradle, and putting it on a plate is easier with two people. In addition, it's more fun to drink beer with a buddy.
- Have a roll of paper towels handy.
- Save the bones and carcass from your turkey. It makes a great stock. (see our "Cooking Tips" section for stock recipe)
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