Sounds complicated.... On Sun, Nov 23, 2014 at 10:58 AM, Paul L LeBlanc via <[email protected]> wrote: > From t-Louie > A holiday favorite > > > > -----Original Message----- > > Paul: > > Attached are instructions for deep frying a turkey. This has become on of > our Thanksgiving Day habits for the past ten years or more. You might > consider posting this “recipe”. > > Our family is not interested in eating turkey prepared anyother way. We > usually do four or five on Thanksgiving. > > Regards, > > T-Louis > > ============================== > > Deep Frying Turkeys – The CajunWay in Georgia > > Louis A. Le Blanc – Rome, GA > > Optimum size bird: 12 pounds > > Trim excess fat and excess skin off turkey > > Salt and pepper (or Cajun seasoning) both inside and outside the bird > > Injection (i.e., direct marinade)with a “Cajun injector” requires about ½ > pint of marinade. The best injection “juice” is specially prepared > marinade for turkey sor fowl. Follow instructions with Cajun injector. > Italian salad dressing is not very satisfactory as a marinade for turkeys > in my opinion. > > Deep-fry a turkey for about four (4) minutes per pound. A 12-pound bird > will take about 45 to 50 minutes. > > Oil: High-grade peanut oil or Canola oil is best (some cheap Cajuns > even use lard). In Georgia, Canola oil was $2.00 less per gallon than > peanut oil ($5.50 versus about $7.50 per gallon) > > Equipment: 35,000 BTU natural gas burner or 18,000 BTU propaneburner > > These outdoor rigs are similar to what is used for frying > catfish or boiling crawfish. > > Container: A 22 quart heavy duty stock pot works great. I use > aWearever brand. > > Dimensions of this pot are 12 inches tall and 12 inches wide (1/8 inch > wall thickness). > > Thermometer: Candy or special frying thermometer that ranges to at > least 400 degrees and can be attached to the pot while frying. > > Fork: A large barbecue fork (or a long brisket hook) is more than > adequate to remove bird when finished frying. > > For the above size pot, a littleless than three gallons of oil is > perfect. Save > the containers forthe oil. Once the oil has been used, it should be kept > refrigerated until used again. As many as a dozen turkeys can be fried in > the same oil before it should be thrown away. But always keep oil > refrigerated after first use. Very little of the oil will be absorbed by > the birds. > > > Cooking Instructions: > > 1. Get oil to 375 degrees on the burner. Measure the temperature by > the thermometer. It may take as much as one hour to raise the temperature > from outdoor temperature to 375 degrees for three gallons of cooking oil. > > 2. Pat turkey dry with paper towels after trimming and washing with > water. > > 3. Season the bird inside and out with salt/pepper or Cajun seasoning. > > 4. Very slowly lower the bird into the hot oil by holding the legs of > the turkey. The very hot oil will crackle and splash. So, be very > careful at this step of the process > > 5. Cook the 12-pound bird for 45 to 50 minutes, allowing about four > (4) > minutes per pound. The bird will be a nice brown color and will no longer > have any blood at its joints when > done. It will also tend to bob like a cork when it is done. > > > > > > > . > ------------------------------- > To check our Archive > http://archiver.rootsweb.com/th/index/acadian/ > ------------------------------- > To subscribe to the list, please send an email to > [email protected] with the word 'subscribe' without the quotes > in the subject and the body of the message. You will receive a > confirmation e-mail to try & stop "machine" enrollment spam. Give it the > "Name" you would like us to call you. > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message