| ---------- Recipe via Meal-Master (tm) v8.05
Title: Cajun Deep Fried Turkey
Categories: Poultry, Turkey
Yield: 1 recipe
----------------WALDINE VAN GEFFEN VGHC42A----------------
10 gallons of Peanut oil
10 pound Turkey; up to 15 lbs
6 teaspoons of salt
6 teaspoons of paprika
6 teaspoons of white pepper
6 teaspoons of cayenne
6 teaspoons of Accent; opt
16 ounces of Liquid crab oil concentrate
NOTE-Not recommended for indoor cooking. Rinse turkey inside and out. Mix 1 part crab boil concentrate to 4 parts water. Combine dry ingredients with crab boil solution. Adjust seasoning to taste. Inject turkey (approximately 2″ apart) with mixture using syringe (available from gourmet kitchen stores.) Cover turkey with foil and refrigerate over night. Heat oil to 350ºF.
CAUTION: Use a grease thermometer to monitor the oil. It may ignite if the temperature goes beyond 375ºF. Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer. NOTE-This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed. MM Waldine Van Geffen vghc42a@prodigy.com.
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