The fastest way to cook a turkey, rumoured to be the most tasty, and definitely the most intimidating. Here's what you need to do to getting that bird on the table.
- 1 ten pound turkey neck and giblets removed
- 5 gallons peanut oil or veg oil
- 1 turkey deep fryer kit w/ propane tank, basket, thermometer and turkey stand
- 1 paper bag
- 1 Pair of oven mitts or gloves
- 1 bbq lighter
- 1 fire extinguisher ( just in case)
- Towels for drying
- 1 injection syringe ( comes with turkey deep fryer kit)
Inject turkey thighs and breast from underneath the skin with sauce and refrigerate for at least 12 hours.
Put turkey into frying pot and add water till just covered. Then take turkey out and mark a line where the water is, this is so you don't overflow oil and start a fire. (Very important).
Dry out pot and turkey thoroughly.
Rub turkey with cajun seasoning inside and out.
Heat oil to 360 degrees, make sure turkey is dried thoroughly, turn off burner then slowly lower turkey into hot oil slowly until submersed then relight burner. The oil needs to be at 350 degrees the whole time.
A ten pound turkey takes 3 mins a pound so 30 minutes.
Turn off burner and take out turkey and put into paper bag and let rest for 15 minutes.
Carve and serve.
Cajun seasoning recipe
Yields 2/3 of a cup
- 2 1/2 tbsp paprika
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp fresh cracked black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp thyme
- 1 tbsp oregano
Mix all together and store in a dark place in an air-tight container for up to 6 months.
Chefy injection sauce
- 8 tbsp of Louisiana hot sauce
- 8 tbsp of unsalted butter
- 1 1/2 tbsp white vinegar
- 1/4 tsp cayenne pepper
- 1/8 tsp garlic powder
- 1/2 tsp worcestershire sauce
Mix ingredients in pot and simmer and stir until everything is combined. Turn off, Let cool.
