Recipe of Ultimate BP'S CAJUN FRIED TURKEY

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, BP'S CAJUN FRIED TURKEY. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

BP'S CAJUN FRIED TURKEY Recipe. Home » Recipes » Main Course Recipes » Deep Fried Cajun Turkey. If buying frozen, allow the turkey to fully defrost.

You can cook BP'S CAJUN FRIED TURKEY using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of BP'S CAJUN FRIED TURKEY

1. Take 12 lb of turkey.
2. Take 1 of peanut oil.
3. It’s of marinade.
4. It’s 16 oz of zesty Italian dressing.
5. Make ready 1/4 cup of Toni Chachere's Creole seasoning.
6. Take 1/3 cup of hot sauce (I like Louisiana).
7. Make ready 2 tbsp of garlic powder.

There are slight flavor differences, but most of the spices used are the same.Their Cajun turkeys are slow-roasted and flash-fried for a crispy skin, and marinated in Cajun spices.That was the year that Billy Howell figured out that he couldn't go about the business of cookin' and selling his special Cajun Style Turkeys out of his garage.There was just no way to cook thousands of turkeys in that.

BP'S CAJUN FRIED TURKEY step by step

1. Completely defrost and clean turkey. Taking out inner giblets..
2. Using a strainer strain Italian dressing …separating dressing and garlic and spices.
3. Set aside garlic from dressing for later use. Mix the rest of the ingredients for the marinade in the now stained dressing. Mix well..
4. Inject turkey with marinade. Use short and long injections and be sure to get the whole bird even remembering to flip it to get the bottom.
5. Once injected cover with garlic that has been separated from dressing. Cover and refrigerate for 24 hrs.
6. Before cooking take out turkey and let sit at room temp until cool but don't let get warm. This let's the marinade redistribute throughout meat..
7. While turkey is sitting heat fryer with peanut oil at 375° …enough to fully submerged but do not over flow. ..there should be a mark in fryer stating how much to use.
8. Once oil is heated take turkey put it in the basket and CAREFULLY submerge into hot oil. DO NOT DROP!.
9. Cook for 3 minutes per pound plus 3 minutes. ..so if your bird is 12 lbs total cooking time is 39 minutes. Once time is up carefully take out your bird let drain for 5 minutes and carefully move to pan for carving. Turkey will be extremely hot do be very careful.
10. Most important step of all. ….ENJOY!.

To make a Cajun fried turkey, you'll need to emulate the flavors of the region.It is important to note that Cajun and Creole are different cuisines.Simply put, Cajun is country cooking, and Creole is city cooking.

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.