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Cajun Deep Fried Turkey for the holidays
Ingredients:
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1 12-16 lb Whole Wild Turkey
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1/3 cup Red Wine Vinegar
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1/3 cup Olive Oil
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1/3 cup Dry sherry
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6 tsp Garlic powder
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5 tsp Lemon pepper
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5 tsp Onion powder
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2-3 tsp Cayenne Pepper
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2 tsp paprika, 1 tsp cumin
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2 tsp black pepper
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1 tsp sugar
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1 tsp oregano
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1 tsp basil
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5 gallons Peanut oil
Directions:
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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.
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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.
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Preheat the cooking oil to 350-375 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.)
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Carefully place the bird into the oil and deep fry 3-1/2 to 4 minutes per pound.
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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.
