Looking for a spicy cajun deep-fried turkey recipe.....can anyone help?

I need to find a man who can cook....guess that question should be in another category.....lolLooking for a spicy cajun deep-fried turkey recipe.....can anyone help?
Yes...





This one is good....





Ingredients


12-15 pounds turkey 1 1/2 cup Italian dressing


1 stick butter 1 handful Cajun seasonings


peanut oil amount depending on size of turkey garlic powder and onion powder to taste








Directions


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 the stick of butter and add to dressing that has been strained. Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's庐 blackened seasoning, Zatarins庐 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 juicer 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 and set overnight in 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掳-400掳- it takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350掳. Ensure you keep the temperature between 325掳-350掳, but the closer to 350掳 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.


Enjoy with family and friends...................























Or.....

















2 8-14 lb turkeys


10 gallons peanut oil


1 cup salt


1/2 tbsp cayenne


1/4 tbsp black pepper





Emeril's Cajun Marinade








2 tablespoon Lea %26amp; Perrins worcestershire


1 tablespoon crab boil


1/4 cup apple cider


3/4 cup honey


1 bottled beer


1 tablespoon salt


1 tablespoon allspice


1/2 cup essence or Creole spice


1/4 teaspoon cayenne


pinch of clove





Equipment








40-60 quart pot with basket, burner and propane tank


candy thermometer to measure heat oil


meat thermometer to test turkey doneness


safety goggles


fire-safe gloves and pot holders


fire extinguisher


seasoning injector





Directions





1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.





2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.








3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)





4. While the oil is heating, prepare the turkey as desired.








5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.Looking for a spicy cajun deep-fried turkey recipe.....can anyone help?
Oops, I'm not a man, but my husband and I cook turkeys cajun-style, and have even sold some around holiday time. Turkey done this way is very versatile, and fun if you do it safely, preferably outdoors, and following all the cautions you read about the oil level in relation to the turkey size. We always make sure that the turkeys we buy are similar in size for ease of cooking. Below are some links you might wish to read about good recipes %26amp; tips. The last one is a recipe we have used %26amp; like. Try mixing ingredients, and experiment. You can always stumble upon a mix that you created yourself that fits the bill if you try, but be prepared, once you start cooking turkeys this way, people will bug you forever to cook for them! :)


http://www.realcajunrecipes.com/recipes/鈥?/a>





http://www.wchstv.com/gmarecipes/deepfri鈥?/a>





http://www.bettycrocker.com/recipes/Reci鈥?/a>





http://www.cajunshoppe.com/turkey/





http://bbq.about.com/od/rubrecipes/r/bl9鈥?/a>





All the above are good ideas, but we tried the one below, and it was really good! I would experiment, but watch it with the hot spices, since the oil seals the turkey, the spices can be quite strong!


http://www.diynetwork.com/diy/lc_entrees鈥?/a>
12-16 lbs turkey, washed dried inside and out


1/4 cup cajun seasoning


8 tablespoons butter


8 tablespoons olive oil


2 cloves garlic


2 fresh sage leaves, chopped


1 sprig fresh rosemary, chopped


2 sprigs fresh thyme, chopped


pepper





Not the one? See other Deep Fried Cajun Turkey Recipes


Deep Fry Main Dish


Cajun Main Dish


Turkey Main Dish


Thanksgiving Main Dish


Gluten-free Main Dish


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.
Cajun Fried Turkey Recipe





Ingredients


12lb turkey


Chef Williams Cajun Injector Creole Butter Marinade


Chef Prudhomme Magic Seasoning Salt


3 - 4 gallons of oil (preferably peanut oil)





Cooking


Remove giblets from turkey, rinse with warm water, pat dry (especially inside cavity) and leave whole. Drain cavity completely.





Inject 4 oz. of Creole Butter Marinade on each side of breast. Inject 2 oz. in each leg and thigh. Use about 16 oz. of marinade per turkey.





Rub Seasoning Salt on outside of turkey and on the side of cavity.





Set up the outdoor cooker. (Visit our Louisiana Cookware page to see our great selections of outdoor cooking equipment).





Hold the turkey by the legs and lower (breast first) slowly (very slowly) into the oil. Make sure all of the water is drained from breast cavity before placing bird into the oil.





Deep fry in 3 to 4 gallons of oil at 350F for 3 1/2 minutes per pound.





Supplies


Creole Butter Marinade: Just click Here to order your Cajun Injector Creole Butter Marinade.


Magic Seasoning Salt: No kitchen worth it's salt should be without this special Paul Prudhomme seasoning. Click Here to add this to your cart.


Bayou Classic 30Qt. Turkey Fry Kit The perfect cookware for delicious Cajun Fried Turkey, deep frying Chicken, boiling Crawfish, and lots more.


Cajun Fried Turkey Delivered: If you'd like to skip the cooking step and just try the finished product, then Ready-To-Go Melt-In-Your-Mouth Genuine Cajun Fried Turkey, delivered to your door, is just a Click away.