Keith’s Cajun Fried Turkey
It’s important to be cautious when frying turkeys. Outside, in a well ventilated patio, you must place the turkey in to the pot, fill with water and take note, marking when the liquid has covered the turkey by a few inches. remove turkey from the water, empty the water from the pot, dry the inside of the pot, and where you have made your mark, fill with the peanut oil. this way your oil will not over flow when you have added the turkey.
- 4 tablespoons Keith Lorren's Poultry Seasoning
- Cajun seasoning
- 6 fl Crystals Hot sauce
- 1 fl Mcormick’s Butter Extract flavoring
- 1 tablespoon hickory smoke flavoring
- 1 tablespoon Worcestershire sauce
- 1/4 cup Melted butter
- 1 tablespoon Keith Lorren's Chicken Bouillon
- 1/4 teaspoon meat tenderizer
- **Peanut oil for frying
- Mix all ingredients and allow to sit for 30 minutes.
- Strain marinade reserving solids.
- Inject turkey all over with marinade.
- Rub solids over the outside of the turkey.
- Allow to marinade for 2 days.
- Before frying, re-inject marinade that has escaped from the turkey and season the outside with additional Keith Lorren's Poultry Seasoning and cajun seasoning.
PREPARE THE OIL
- Heat peanut oil to 350 degrees.
- Add halved onions, 4 bayleaves, 6 cloves, 1 tablespoon of allspice, 1 tablespoon black peppercorns, and 1 halved and juiced lemon.
- Allow this to fry in the oil for about 10-15 minutes or until the onions are golden brown.
- Remove lemon and onions from the oil with a slotted spoon.
FRY THE TURKEY
- Add the turkey to the oil and fry for 3-4 minutes per pound or until the internal temperature of the turkey reads 160 degrees on a thermometer.
- Remove turkey from oil when it has completed its cooking, and place on a wire rack.
- Sprinkle the outside of the turkey lightly with Keith Lorren's Poultry Seasoning and allow to rest for 15 minutes.
- Carve and enjoy!