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CHEF WILLIAM'S' DEEP FRIED TURKEY CAJUN INJECTORŽ STYLE

  • 16 ounces of Cajun InjectorŽ Marinade
  • 12-14 pound turkey
  • Cajun InjectorŽ Cajun Shake seasoning
  • 3 - 4 Gallons of cooking oil
1. Remove giblets and rinse turkey with warm water. Drain cavity completely.

2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.

3. Shake marinade well. Pour needed marinade into separate container and draw into injector.

4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.

5. Sprinkle outside of turkey and cavity generously with Cajun ShakeŽ (seasoned salt) -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350°F.

Warning! Oil level is critical to safety. It is best to use water and wrapped turkey to test for proper cooking oil level. Put wrapped turkey in cooking pot and cover with water. There needs to be at least 6 - 8 inches of space between top of liquid level and lip of pot. (If turkey is slightly covered and you have less free space than that, the turkey is too large or the pot is too small.) Remove turkey and mark water level or measure water. Fill with oil to those specifications. It would also be wise to extinguish the flame source until turkey has been very slowly lowered into oil. Only fry turkeys which are COMPLETELY THAWED and WIPED DRY inside and out! Remove the bag with giblets and any plastic pop-up "done" buttons. Grandma's Best cannot be responsible for damages or injury resulting from improper cooking methods. Use an oil thermometer and keep temperature at 350 degrees. Cooking oil can self-ignite at high temperatures. Fry turkeys OUTDOORS ONLY. Do not place fryer on wooden platforms (such as decks) and never within 20 feet of houses or outbuildings.

6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. ENJOY YOUR DELICIOUS FRIED TURKEY!