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Cajun Fried Turkey
A cooking method that was previously found only in the southeast has blossomed into a nationwide phenomenon. Don't knock it 'till you've tried it
By Daryl Carson
I ate my first fried turkey more than 15 years ago while living in Lafayette, Louisiana--the heart of Cajun country. At that time, the Cajun food craze hadn't yet peaked, and most of America was still ignorant of the possibilities afforded by a propane burner and four gallons of peanut oil. Thankfully, talk shows and infomercials have brought many people up to speed, but in case you missed it, here's how to cook the finest turkey "you has ever done tasted."
It's important to realize, however, that this is just a set of guidelines. If given a choice, any Cajun I've ever known would shun precision in favor of creativity--especially in cooking--and you should, too.
Thaw your bird, clean out the cavity and season to taste. (Never stuff the bird.) Popular seasoning methods include rubbing down the skin with seasoned salt, rubbing seasoning under the skin and/or using a syringe to inject the meat with your favorite marinade. You can buy a kit for this or surf the Internet for various marinade recipes.
Using a big pot and propane burner, heat several gallons of oil (enough to cover the bird completely) to 325 degrees. Peanut oil or another high-flash-point cooking oil is preferred. Use a thermometer to keep the temperature between 325 and 350 degrees while cooking. Also, DO THIS OUTSIDE. Keep clear of carport ceilings and other overhangs.
Slowly lower the turkey into the pot by means of a hook-and-handle rig, breast facing down. Commercial kits have a system to help you do this, or you can make your own.
Cook for 3 1/2 minutes per pound (52 1/2 minutes for a 15-pound bird). Pull the turkey out about 10 minutes prior to end of cooking time and check it with a meat thermometer. The breast should be at 170 degrees.
Remove turkey and let stand for 15 minutes. Be careful to let all the hot oil drain out before moving the turkey away from the pot. Eye protection, long sleeves, oven mitts and a fire extinguisher are highly recommended.
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