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| PAN FRIED TURKEY |
This is an amazing Cajun recipe. Deep frying makes the turkey firm outwardly and very delicious within (even the white meat). It likewise leaves the intensity outside! You can deep fry the turkey in one or the other nut or vegetable oil, your decision. We utilize a 26 quart aluminum pot with a channel bin.
Prep Time: 30 mins
Cook Time: 45 mins
Extra time: 15 mins
All out: 1 hrs 30 mins
Servings: 16
Yield: 1 (12 pound) turkey
INGREDIENTS
- 3 gallons nut oil for frying, or on a case by case basis
- 1 (12 pound) entire turkey, neck and giblets eliminated
- ¼ cup Creole flavoring
- 1 white onion
DIRECTIONS
Stage 1
In a huge stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Make certain to leave space for the turkey, or the oil will gush out. Layer an enormous platter with food-safe paper sacks.
Stage 2
Wash turkey, and completely wipe off with paper towels. Rub Creole flavoring over turkey all around. Ensure the opening at the neck is open no less than 2 inches so the oil can stream unreservedly through the bird.
Stage 3
Place the entire onion and turkey in channel bushel. The turkey ought to be set in bushel neck end first. Gradually lower container into hot oil to cover turkey totally. Keep up with the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes for every pound, around 45 minutes.
Stage 4
Cautiously eliminate bin from oil, and channel turkey. Embed a meat thermometer into the thickest piece of the thigh; the inside temperature should be 180 degrees F (80 degrees C). Complete the process of depleting turkey on the pre-arranged platter.
COOK'S NOTE
We have decided the healthy benefit of oil for broiling in light of a maintenance worth of 1% in the wake of cooking. The specific sum might fluctuate relying upon cook time and temperature, fixing thickness, and the particular kind of oil utilized.
NUTRITION FACTS
per serving: 603 Calories; 34g Fat; 2g Carbs; 69g Protein
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