How To Make Cajun Fried Turkey (NAPSA)—Frying turkeys is accompanying meat injector. the National Turkey Federation, turkey breast, thighs and legs. You should inject one ounce of marinade for every pound of turkey. gaining in popularity. According to Inject the marinade into the only one percent of U.S. consumers fried turkeys in 2000. By 2001, that number jumped to 14 Frying The Turkey percent. “Deep frying a whole turkeyis Right before you're ready to fry, use paper towels to pat the a Cajun tradition that creates turkey dry inside and out. incredibly succulent, flavorful meat, wonderfully crispy skin LouAna Chef Patrick Mould. “It can take less than an hour to Pour three gallons of LouAna Peanut Oil into the pot. Now place the pot on the propane cooker and heat the oil to 350F. Check the oil gate parties, Thanksgiving or any thermometer. e Place the turkey in the bas- and no greasy taste,” says temperature using a deep-fat fryer cook an entire turkey, so it’s great for general outdoor cooking, tail- ket, breast side up. Lower turkey holiday!” Here’s what you need for a successful Cajun fried turkey cookout: Ten- to 12-pound turkey. e One 26- to 30-quart turkey frying kit. Filled propane tank. Paper bags and papertowels. Three gallons of LouAna 100% Pure PeanutOil. LouAna Cajun Marinade & Injector. Safety First! Pick out a level spot in your yard to fry the turkey. Never fry indoors, near flammable materi- als or on a wooden deck. Avoid cement, since spilled oil can stain it. Keep children and pets away from the hotoil. Never leave the turkey fryer unattended. For best results, cook the turkey in peanutoil at a constant 350F using a deep-fat fry thermometer to check the temperature. Peanut oil will begin to smoke at 425F. If the oil begins to smoke, reduce heat immediately. e Make sure you use a fresh or fully thawed turkey. Never lower a frozen or partially thawed into hot oil very slowly and care- fully. The oil will froth and bubble LouAna Chef Patrick Mould fries a turkey in peanutoil. turkey in hot oil because it might boil over. Wear thick gloves or oven mitts. Keep a fire extinguisher as it goes in. Be careful the oil doesn’t spill over. Keep the oil at 350F. Allow the turkey to cook four minutes per pound. While waiting, flatten some paper bags or paper towels on a platter. e After the turkey has cooked, nearby, as you would with any type of outdoor cooking. WhyPeanutOil? shut off the gas from the fryer. Lift the fryer basket from the oil while wearing thick gloves or oven doesn’t deteriorate as quickly as other oils,” says Chef Mould. “That allows you to get multiple uses out of each batch, saving you paper bags in order to avoid dripping oil. Insert a meat thermome- Many Cajun chefs recommend peanutoil for frying turkeys. “LouAna Peanut Oil offers the best flavor for fried turkey, and it money.” He adds, “Peanut oil also sears the outside of the turkey quickly. That seals in the flavor of the marinade.” Injecting Marinade Be sure to thaw the turkey according to package instructions and remove the giblets and neck from the interior of the turkey. Place the turkey in a pan. Following the directions, load LouAna Fat Free Cajun Marinade into the mitts. Allow the oil to drain from the bird while holding the basket over the pot. Move the basket to a nearby area that has been lined with ter into the thickest part of the breast and thigh. It should register at least 180F. e Place the turkey on its back on the platter lined with paper bags or towels. This will absorb anyoil. You should let the fried turkey sit for 10 minutes to maintain moisture. Then carve, serve and enjoy! For more information on turkey frying call 1-800-723-3652 or visit www.louana.com.
