Tuesday, November 20, 2012
Recipe: Chef Richard Ingraham’s Deep-Fried Cajun Turkey
Laissez les bons temps rouler, gobble gobble.
Here is a recipe by Chef Richard Ingraham that will spice up your holidays and please your taste buds!
- 12-14 pound turkey thawed
- 1/3 cup Creole seasoning
- 1/3 cup garlic salt
- 1/3 cup chili powder
- 1/3 cup lemon pepper
- 1/3 cup red pepper
- 1/3 cup seasoning salt
- 1/3 cup curry powder
- 1/3 cup smoked paprika
- 1 stick unsalted butter
- 2 bottles Crystal hot sauce
- 1 bottle Italian salad dressing, all solids strained and reserved
- ½ cup vegetable oil
- 2 gallons peanut oil
Special Equipment: Electric deep fryer and 1 poultry injector
- Clean bird and pat dry. Place strained Italian dressing and butter in a medium sized pot and warm until butter is melted, then remove from stove and let cool.
- Rub turkey with vegetable oil inside and out, then repeat with hot sauce.
- Next, cover turkey with spices and the reserved solids from the Italian dressing, being sure to rub the mixture in on both the outside and inside.
- Inject breast, thighs and legs with butter mixture at an angle. Do not inject wings.
- Wrap turkey and all juices in a thick, clean plastic bag and store for three days in the refrigerator.
- After day three, remove turkey from the bag and pat dry. Preheat peanut oil in fryer to 375°F. Once heated, fry the turkey for approximately 3 minutes per pound.
- Remove turkey from fryer and drain, carving and serving as usual.
Pegasus News Content partner - North Dallas Gazette