Cajun Rub For Deep Fried Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

Provided by Food Network

Categories     main-dish

Time 1h24m

Yield 12 servings

Number Of Ingredients 12

1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaves
1 tablespoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
1 (10 to 12 pound) whole turkey
4 to 5 gallons peanut oil (see note)

Steps:

  • Preheat oil to 375 degrees F.
  • Stir salt and seasonings together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar.
  • Remove the giblets and neck from the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
  • Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F.(depending on the amount of oil, outside temperature and wind conditions, this should take about 20 to 40 minutes).
  • Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. (Safety tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey for the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing). Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

CAJUN DEEP FRIED TURKEY



Cajun Deep Fried Turkey image

One of my favorite cooking ideas is to deep fat fry our turkey for the holidays or New Year's parties. My wife loves it when I cook; gives her time to do the other baking and cooking while I prepare the main dish.

Provided by Chad LeMaire

Categories     Main Dishes

Yield 1

Number Of Ingredients 6

12-15 lbs turkey
1 1/2 cups Italian dressing
1 stick butter
1 handful Cajun seasonings
Peanut oil, amount depending on size of turkey
Garlic powder and onion powder to taste

Steps:

  • Two days prior to cooking: Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink - draining and refilling as water turns cool.
  • Evening prior: Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing.
  • Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's® blackened seasoning, Zatarins® Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on).
  • Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.
  • Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well.
  • Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice.
  • Morning of: Fill fryer approximately 1/3 with oil (You don't need peanut oil, but once you try it, you won't use anything else. It also smokes less).
  • Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.
  • Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a "smokin' Cajun turkey."You may cook a larger turkey, but most cookers can't handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky.
  • Remove and let the turkey rest before carving. According to Emeril, the best way to carve is to pull the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice.

CAJUN RUB FOR DEEP FRIED TURKEY



Cajun Rub for Deep Fried Turkey image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 5

4 tablespoons kosher salt
4 teaspoons garlic powder
4 teaspoons white pepper
2 teaspoon cayenne pepper
1 teaspoon onion powder

Steps:

  • Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.

SOUTHERN-STYLE DEEP-FRIED TURKEY



Southern-Style Deep-Fried Turkey image

Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 20

Number Of Ingredients 17

2 tablespoons black pepper
1 tablespoon ground chipotle chiles or ground red pepper (cayenne)
1 tablespoon white pepper
1 tablespoon ground cumin
1 tablespoon ground nutmeg
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 whole turkey (10 to 12 lb), thawed if frozen
1 poultry or meat injector
1 turkey deep-fryer, consisting of 40- to 60-quart pot with basket, burner and propane tank
5 gallons peanut, canola or safflower oil

Steps:

  • Read the Turkey Deep-Frying Do's and Don'ts (below). In small bowl, mix all spice rub ingredients until blended; set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside.
  • Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan.
  • Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours.
  • Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high setting, heat oil to 375°F. (May take 20 to 40 minutes depending on outside temperature, wind and weather conditions.) Place turkey, neck end down, on basket or rack. When deep-fry thermometer reaches 375°F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute.
  • Immediately check oil temperature; increase flame so oil temperature is maintained at 350°F. If temperature drops to 340°F or below, oil will begin to seep into turkey.
  • Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer at all times because heat may need to be regulated throughout frying.
  • At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest part of breast should read 170°F. If inserted into thigh, it should read 180°F. If necessary, return turkey to oil and continue cooking. When turkey is done, let drain a few minutes.
  • Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving.Turkey Deep-Frying Do's and Don'ts We want your turkey-frying experience to be successful, especially if it's your first time, so we've gathered these important reminders. Please take a moment to read them before getting ready for a great-tasting feastDo's Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips.Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, including in a garage or any other structure attached to a building.Use only oils with high smoke points, such as peanut, canola or safflower oil.Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey.Have a fire extinguisher nearby for added safety.Serve the turkey right after cooking, and store leftovers in the refrigerator within 2 hours of cooking.Allow the oil to cool completely before disposing of it or storing it. Don'ts Never fry on wooden decks or other structures that could catch fire, and don't fry on concrete, which could be stained by the oil.Never leave the hot oil unattended, and do not allow children or pets near the cooking area.

Nutrition Facts : Calories 335, Carbohydrate 0 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg

CAJUN DEEP-FRIED TURKEY



Cajun Deep-Fried Turkey image

Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Provided by Peg in East Tennessee

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups butter
¼ cup onion juice
¼ cup garlic juice
¼ cup Louisiana-style hot sauce
¼ cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  • Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  • When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
  • Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutrition Facts : Calories 1035.9 calories, Carbohydrate 2.8 g, Cholesterol 345.8 mg, Fat 70.9 g, Fiber 0.4 g, Protein 91.2 g, SaturatedFat 30.1 g, Sodium 682.2 mg, Sugar 0.7 g

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

Made this for Fathers day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day.

Provided by Rita1652

Categories     Poultry

Time 1h5m

Yield 10-14 serving(s)

Number Of Ingredients 9

12 -16 lbs turkey, washed dried inside and out
1/4 cup cajun seasoning, try my cajun spice mix recipe 92066
4 tablespoons butter
4 tablespoons olive oil
2 garlic cloves
2 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
pepper

Steps:

  • Take whole turkey place in deep fryer fill with water remove turkey.
  • Mark the water line with a marker.
  • Spill out water and dry careful not to remove marked line.
  • Fill with canola oil.
  • Heat oil to 350 degrees.
  • In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
  • Strained and set aside.
  • Save garlic and herbs.
  • Tie legs and wings with cotton string to keep them in place next to the body.
  • Place the chopped strained garlic and herbs under the skin of the turkey.
  • Inject the herbed butter-oil mixture into the breast and legs.
  • Rub the cajun mixture inside and outside of the turkey.
  • Place the turkey breast side up in lowering slowly into oil.
  • CAUTION Of splattering oil.
  • Fry turkey 3 1/2 minute per pound.
  • Use a meat thermometer in the thigh and when it reads 180 degrees its done.
  • Remove from hot oil and drain on paper towels.
  • Lets rest for 15 to 20 minutes.
  • Carve and serve.
  • I`m really sorry that I didn`t get a picture of the turkey before I carved it.
  • So the carved picture is what you get for now.
  • I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.

FRIED TURKEY RUB WITH CAJUN INJECTION



Fried Turkey Rub With Cajun Injection image

This recipe came from a Southern gal who obviously knows her food. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated based on the size of your bird.

Provided by Zetty66

Categories     Whole Turkey

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 13

1/4 cup chili powder
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoons salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne powder
12 -24 ounces bottled beer
2 -3 bay leaves
2 teaspoons crushed garlic
1 -2 tablespoon Worcestershire sauce
2 tablespoons honey
1/4 cup louisiana hot sauce (optional)

Steps:

  • Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
  • Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
  • Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.

Nutrition Facts : Calories 81.1, Fat 1.3, SaturatedFat 0.3, Sodium 1838.8, Carbohydrate 15.5, Fiber 4.1, Sugar 5.4, Protein 2.2

DEEP FRIED TURKEY RUB



Deep Fried Turkey Rub image

Make and share this Deep Fried Turkey Rub recipe from Food.com.

Provided by Chef Summergem68

Categories     < 15 Mins

Time 5m

Yield 1 1/2 Cups, 2 serving(s)

Number Of Ingredients 6

1/4 cup crushed red pepper flakes
1/4 cup ground black pepper
1/4 cup chili powder
1/4 cup garlic powder
1/4 cup cajun seasoning
1/4 cup salt

Steps:

  • Mix all ingredients thoroughly.
  • Rub Turkey Inside and Out and let sit refridgerated, preferably 24 hrs before frying.

Nutrition Facts : Calories 159.5, Fat 3.2, SaturatedFat 0.7, Sodium 14431, Carbohydrate 34.2, Fiber 12.2, Sugar 3.6, Protein 7.3

DEEP FRIED TURKEY RUB



Deep Fried Turkey Rub image

This is an awesome rub for your deep fried turkey. Can also be used on chickens...just be sure to marinate in the fridge for at least 24 hrs for the best flavor. 2 days is optimal. Enjoy!!

Provided by HEBEGEBE

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 6

25 bay leaves, crushed
3 ½ teaspoons dried thyme
3 ½ teaspoons dried oregano
1 ½ teaspoons freshly ground pepper
2 teaspoons garlic powder
3 tablespoons Creole seasoning

Steps:

  • In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

Nutrition Facts : Calories 10.5 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 356.1 mg, Sugar 0.1 g

More about "cajun rub for deep fried turkey recipes"

CAJUN TURKEY SEASONING RUB RECIPE - THE SPRUCE EATS
Jun 22, 2022 Wear rubber gloves when applying the rub so the hot spices won't irritate your skin or eyes. Pat dry the turkey dry and rub the mixture over the entire surface of the poultry, …
From thespruceeats.com
4/5 (61)
Total Time 15 mins
Category Spice Mix
Calories 24 per serving


CAJUN DEEP FRIED TURKEY RECIPE - SIDECHEF
step 2. Into a pot, add Water (10 fl oz), Butter (1 stick), and Cajun Marinade (1 pckg). Stir together and heat until the mixture is lukewarm.
From sidechef.com


DEEP FRIED CAJUN TURKEY - DAN-O'S SEASONING
Preheat oil to 375° F. Inject the turkey thighs, legs, and breasts with your creole butter. Pat the turkey dry with a paper towel, and rub entire turkey with Dan-O’s Original seasoning. Next, turn off the flame / burner to the pot of oil (to prevent …
From danosseasoning.com


CAJUN FRIED TURKEY - MEAT CHURCH
Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate overnight. Remove turkey from brine, rinse thoroughly and pat dry. Prepare your …
From meatchurch.com


10 MOUTH-WATERING DRY RUB RECIPES FOR DEEP FRIED TURKEY
Oct 26, 2023 1. Preheat the oil in a deep fryer to 350 degrees Fahrenheit. 2. Season the turkey with the dry rub. 3. Carefully place the turkey in the hot oil. 4. Cook the turkey for 3-4 minutes …
From thetrashcanturkey.com


PELLET GRILL SMOKED TURKEY - COOKS WITH SOUL
Oct 5, 2024 Rub turkey seasoning all over the turkey, including inside the cavity. Set the turkey aside while you preheat the smoker. Step 7. Preheat your pellet grill (Recteq, Traeger smoker, etc.) to 250°F and add wood chips of …
From cookswithsoul.com


CAJUN DEEP-FRIED TURKEY RECIPE - NATIONAL TURKEY …
Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar. Remove the giblets and neck, rinse the turkey well with cold water and …
From eatturkey.org


HOW TO MAKE A MOUTHWATERING CAJUN TURKEY FOR THE …
1 day ago In a medium bowl, combine the softened butter, Cajun seasoning, parsley, and minced garlic. Beat with a hand mixer until fully incorporated and creamy. Set aside at room temperature until ready to use. Pro tip: Make the …
From thekitchentoday.com


DEEP-FRIED, BRINED TURKEY RECIPE - NYT COOKING
Oct 23, 2024 Step 2. Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1½ cups. Step 3. With monster hypodermic, inject the turkey's breast in five …
From cooking.nytimes.com


DEEP FRIED TURKEY RECIPE - SOULFULLY MADE
Oct 29, 2024 When using an outdoor gas fryer, allow oil to heat back up to 325℉. When using an indoor electric fryer, keep the temperature set to 375℉. Cook until the internal temperature …
From soulfullymade.com


DEEP-FRIED TURKEY RUB RECIPE - THE SPRUCE EATS
Feb 15, 2023 Add all ingredients to bowl and mix together. Divide into 3 equal parts. Rub one part on the inside of the turkey; rub the second part under the skin around the breasts; and rub the last portion over the outside of the …
From thespruceeats.com


COPYCAT POPEYE'S CAJUN FRIED TURKEY RECIPE
Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F -- about 20-40 minutes. Place the turkey, neck down, in a basket or on a rack. When the oil temperature registers 365 degrees F on …
From cdkitchen.com


FRENCH ONION TURKEY RECIPE - SOUTHERN LIVING
4 hours ago Place turkey on a wire rack set inside a rimmed baking sheet. Chill turkey, uncovered, at least 12 hours or up to 36 hours. Remove turkey from refrigerator; let stand at …
From southernliving.com


PERFECT CAJUN FRIED TURKEY RECIPE - WHAT'S COOKING …
Mix and grind together the onions, celery, chile peppers, vinegar, salt, and sugar. In a sauce pan over medium heat, heat until mixture just comes to a boil. Then turn heat down to low and let simmer, stirring occasionally, for approximately 2 …
From whatscookingamerica.net


Related Search