Have you ever tasted Cajun Deep Fried
Deep frying whole turkeys has been described as a science,
an art, a happening, a cultural event, a social occurrence, a culinary treat,
or simply the absolute best way to cook a turkey. Whatever you call it, it is
fun, easy, and tasty. We have found that many people, outside of South
Louisiana, have never heard of deep frying a whole turkey. We have also found
that those who have tried it, seldom cook turkey any other way.
You will need a large pot (36-40 quart), a high output heat source, a long
stem thermometer, a Cajun
Spice Injector Kit , injecting sauce, and about five gallons of
cooking oil. The cooking oil, if properly filtered and stored, may be saved and
reused many times. The Cajun Shoppe can provide you
with all the equipment needed for deep frying turkeys. Pictured below are the
products included in The Cajun Shoppe Turkey Frying
The Cajun Shoppe Turkey Frying Combo
We usually ship within 24 hours
Complete turkey frying instructions with pictures!!
The Cajun Shoppe Turkey Frying Course
The Cajun Shoppe Recipe & Instructions
The best way to season your turkey, or any other large piece
of meat, is with an injector and a spicy sauce (recipe for sauce below). Use at
least 1/2 oz. of sauce per pound of turkey (1 oz per pound is what we use),
making sure to inject the sauce deeply and evenly. You should also season the
turkey inside and out with seasoning such as salt, black pepper, cayenne or red
pepper, garlic powder, onion powder, and celery salt(Tony's Chachers Creole
seasoning works well). Much of the seasoning applied to the outside of the
turkey will wash off during cooking, so don't be conservative when applying
seasoning. We usually try to season the turkey the night before our cookout,
this seems to allow the seasoning to work better.
Preheat your cooking oil to 325 degrees F. Dry turkey with paper towels
both inside and out to reduce the danger of splashing oil. Place the turkey on
turkey frying stand, breast down, and lower the stand slowly and carefully into
the hot oil. We have found by partially dipping the turkey in the oil and
lifting it out several times helps remove the excess water and reduce splashing
oil. We usually cook smaller turkeys (10#-12# or less) about four minutes per
pound and larger birds about five minutes per pound. Make sure that the bird is
completely submerged in oil.
Once you have everything in place to deep fry
turkeys, it is very easy to cook more than one turkey. Make a social event out
of it and cook for friends and relatives. Everyone will enjoy both the cooking
and the eating.
Basting/Injecting Sauce Recipe
1 Quart of water 1/2 cup salt
1 oz. pepper sauce(La red hot) 3 oz. Worcestershire sauce
1 teaspoon garlic powder 1 1/2 oz. garlic juice
1 1/2 oz. onion juice 1 teaspoon meat tenderizer
Mix all ingredients in sauce pan and
bring to a boil, let simmer for at least 15 minutes, remove from heat and let
cool. This sauce may be used on meat, poultry, or wild game.
You may adjust above seasoning to taste by adding
different spices or varying amounts.
Any left over sauce may be stored for several weeks in the refrigerator.
Some cooks substitute other liquids instead of water. Some of the liquids
substituted for water are beer, Coke, Dr Pepper, and fruit juice(apple,
pineapple, cranberry, etc.) .
** Some people find the 1/2 cup of salt in the above recipe is too much
for their taste.
* When seasoning fowl, puncture skin as few times as possible.
* When seasoning large cuts of meat always inject from the top so the
sauce won't leak out. If you feel it necessary to inject from the side, always
angle needle downward.
Mr Sambo's "Secret" Recipe & Instructions
The following is a recipe given to us
by Mr. Sam Pickett who owns Sambo's Cajun Cooking (1-904-786-8634) in
Jacksonville, Florida. Sam has been using this recipe for many years.
Turbo Injection Liquid
2 oz onion juice
2 oz garlic juice
6 oz grape fruit juice
[(optional) orange juice, pineapple juice, or apple juice]
2 oz worchestershire (Lea & Perkins white wine)
16 oz white wine (Sauterne, Rhrine, etc.)
Mix well and refrigerate until ready to use. This sauce will keep for
several weeks if refrigerated.
Sambo's instructions for deep fat fried turkey
You will need a 36 to 40 quart pot & lid, either a basket or turkey frying
stand, a 12" propane cooker (at least 100,000 BTU), a long stem thermometer, 35
pounds peanut oil or 50 pounds shortening, spice injector & sauce, and a ten or
twelve pound turkey.
Thoroughly thaw turkey and rinse with cold water. After you pat turkey
with paper towels to dry you need to inject the sauce. Use 1 oz sauce per pound
of turkey. Inject about 2 oz in each breast, 1 oz in each thigh, and 1 oz in
each drumstick. Sprinkle seasoning (either Sambo's secret seasoning or Tony's
Chachers Creole seasoning) inside and outside of turkey to taste(approximately
1 teaspoon per pound).
Place seasoned turkey in plastic bag and seal. Refrigerate at least over
night (24 hours is better).
When you are ready to fry a turkey put enough oil in pot to completely
cover turkey and preheat to 325 degrees F. Remove turkey from bag and place
either in basket (backside down) or on a turkey frying stand (breast down).
Insert turkey in oil slowly and carefully and then remove. Do this 3 or four
times. This does two things; first it "seals" the turkey and secondly it boils
out the excess moisture and prevents the oil from boiling over. Cook the turkey
about 4 minutes per pound.
Remove, let cool, and enjoy.
Remember, once you have set everything up, it
is very easy to cook several turkeys. You may want to cook several and freeze
them for later or invite friends to provide a turkey and make it a social
Tips & Suggestions
Cornish Game Hens
We have also used the same procedures and
equipment to deep fry Cornish game hens. This is a very quick way to prepare an
interesting meal. The only difference is we don't use the turkey frying stand
and we cook several Cornish hens at once. It only takes about eight minutes
cooking time for several hens.
This tip was phoned in by one of our customers.
When placing the turkey in the cooking oil or removing the turkey from the
cooking oil turn the cooker off. This greatly reduces the chance of a grease
fire and it only takes a moment to relight the cooker.
This tip was also phoned in by one of our
customers. If you are frying several turkeys, use two turkey frying stands.
While you are cooking the first turkey place the second turkey on the second
turkey frying stand and allow it to drain. This reduces the steam generated
when placing this turkey in the cooking oil. Also when you remove the cooked
turkey from the oil, allow a few minutes for it to cool before removing it from
the stand. This usually prevents "tearing" that may occur when handling a hot
If you have any recipes, suggestions, or improvements for deep fried turkey, or
any other deep frying recipes you wish to share, mail, fax, or email them to
The Cajun Shoppe. We will try them out, and if they are approved, we will place
them on our web page. If you wish ro have the credit for a recipe we use we
will be happy to do so.
Phone 1-337-477-1591 11:00 AM-7:00 PM M-F Central time
Fax 1-337-477-0298 24 hours a day, every day.
We invite your comments as well as your orders!
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