Deep Fried Turkey- By the Gun Shop in Carlsbad NM

 Deep Fried Turkey From the Gun Shop in Carlsbad.

Crispy and flavorful on the outside, moist and tender on the inside, wild turkeys taste great when
deep-fried. One of the few ways to cook a whole, wild turkey with a high rate of success, deep-frying
is worth the extra effort. The bird cooks relatively quickly, and although it is cooked in a large
amount of oil, the meat is not at all oily or greasy-tasting.
Deep-Fried Turkey
1 whole turkey, plucked and dressed, skin on
4 tablespoons Cajun seasoning (see recipe below)
Peanut oil (see details below)
Wire
Large fry pot
Long-handled tongs
Deep-fry or candy thermometer
Weigh the clean, dressed turkey to determine deepfrying
time (approximately 4 minutes per pound).
Dry turkey thoroughly with a clean dish towel and
coat with 2 tablespoons Cajun seasoning. Sprinkle 1
tablespoon of seasoning inside turkey. Bind legs
securely with wire. Let turkey sit 20 to 30 minutes to
reach room temperature. Pour peanut oil into a 10-
gallon pot. On an outdoor propane cooker bring oil to
375º. Using long-handled tongs, carefully submerge
turkey in hot oil.
Fry according to the 4-minutes-per-pound calculation
or until internal thermometer in the turkey breast
reads 150º to 160º. To check the internal temperature of the turkey, lift it out of oil for accurate
reading. Be sure to use long tongs and nonflammable gloves to protect your hands from oil splatter.
If the turkey is not done, slowly lower it back into the frying oil. When it is done, remove the turkey
from the hot oil and place on carving surface. Sprinkle with remaining Cajun seasoning, cover with
foil, and let rest 15 to 20 minutes before carving.
Helpful Hints
If cooking previously frozen turkey, be sure it is fully thawed prior to cooking.
Keep a clean platter and foil near the frying area for quick access.
Strip remaining turkey from the carcass and store in the refrigerator for leftovers.
Cajun Rub
1 tablespoon smoked paprika 1 teaspoon thyme In a small bowl or
2 teaspoons garlic powder 1 teaspoon black pepper sealable plastic bag,
2 teaspoons onion powder 1 teaspoon white pepper mix all ingredients until
1 teaspoon oregano ½ teaspoon cayenne pepper thoroughly combined.
Oil
Approximately 5 gallons of clean peanut oil is typically used, but to determine exactly how much oil is
needed, fill the frying pot with water. Place the unseasoned turkey in clean, unscented, plastic trash
bag. Immerse the bag in the water, letting excess water spill out over the lip of the pot. Then remove
water to a point 4 inches below the pot lip. Lift the turkey out of the water and mark the resulting
water level. Discard the water and thoroughly dry the pot. Fill the pot with oil to the previously
marked water level.
Deep-Frying Safety Tips
Never leave the frying area unattended.
Keep an all-purpose fire extinguisher nearby.
Always deep-fry turkeys on a secure propane burner that is a safe distance from the house or any
wood decking.
Block the area to prevent humans and pets from bumping the frying pot.
LEFTOVERS
Gobble-Gobble Cakes
Ingredients:
1 large egg
2 cups cooked stuffing
1¼ cups finely chopped cooked turkey
½ cup dried cranberries
¼ cup mayonnaise
½ cup crushed cornflakes
1 tablespoon canola oil
Directions:
In a large bowl, mix together the egg,
stuffing, turkey, cranberries and
mayonnaise. Shape into eight ½-inchthick
patties; coat with crushed
cornflakes.
In a large skillet, heat oil over medium
heat. Add patties in batches; cook 3-4
minutes on each side or until golden
brown. Drain on paper towels. Serve
warm.
These cakes will keep in the freezer for several weeks. Wrap well and store in an air-tight container.
To serve, reheat in the microwave, or serve on a toasted bun for a “turkey-burger”.