Wednesday, November 24, 2010

Cajun Fried Turkey

A few years ago, our Cajun friend Robert gave us a lesson on the correct (safe) way to fry turkeys and the recipe for his seasoning. It was a revelation to us and we've fried turkeys for Thanksgiving ever since. The recipe is at the bottom of this post, but first a few pictures of how I seasoned the bird today.

The bird and the seasoning.

Injection time.
Throw on the seasoning.
Rub it in good.
Cover and refrigerate until tomorrow.


Bert's Cajun Fried Turkey Seasoning

2 jars
1 coffee filter
6 tablespoons salt
2 tablespoons dry mustard
2 tablespoons Tony's seasoning of Slap Ya Mama seasoning
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco or other Cajun-style hot sauce
1 tablespoon celery salt
2 tablespoons cayenne pepper
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon lemon pepper
4 tablespoons Zatarain's concentrated crab and shrimp boil liquid

Two-three days before you cook, mix all seasonings in one of the jars. Fill the jar almost full with HOT water. Shake well and let stand for at least an hour.

Filter the sludge through the coffee filter into the other jar. This is slow going and does take several hours, as you have to keep adding more liquid to the filter as it drains. Be sure to keep shaking the liquid prior to adding additional to the coffee filter, otherwise all the good stuff will be left in the first jar.

The goal of this process is to separate the liquid from the solids in the mix. The liquid part should not contain any solids as they will clog the injection needle. DO NOT dispose of the solid sludge. This stuff is more valuable than GOLD.

At least 24 hours before you cook the bird, inject the liquid into the bird in about 35 places. Don't put more than 3-4 cc in any one spot as it will make the meat pink and people will think it is not done.

TRICK - To limit the amount of liquid that runs back out of the bird, slide the needle under the skin and make the injection an inch or two from the puncture, then change spots with the needle without pulling out of the skin. The fewer holes in the skin, the better.

Now take the sludge left in the coffee filter and coat the outside of the bird. Rub the skin well and the bird turns an orange color.

Place the bird in the fridge and let set overnight until you are ready to cook.

Follow the turkey frying directions that came with your equipment to safely cook the turkey.

How do you cook your turkey?

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