Cajun Deep-fried Turkey
By Waring Pro
Cajun Deep-fried Turkey
By Waring Pro
Yield/Serves:
Makes 10 to 12 servings
- One (13 to 14 lb.) free range turkey
- 2½ gallons good-quality oil
- 2 tablespoons garlic powder
- 3 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons Kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon red pepper flakes
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
Put a little heat in their bellies with this flavorful and spicy revision of your table’s traditional turkey headliner. The Waring Pro® Rotisserie Turkey Fryer-Steamer rotates the turkey to cook evenly, while keeping all the natural juices inside—no basting required. Best of all, you’ll have more room in the oven for side dishes and pies.
Note:: Be sure to follow the owner’s manual for proper operation and safety procedures.
Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts. This can be done by sliding your hand between the skin and the breast meat, creating a pocket for the spices.
Once the turkey is seasoned, let it sit covered and refrigerated for at least two hours, or as long as overnight.
Bring the turkey to room temperature; fill the fryer with your preferred oil and heat it to 350°F.
Insert rotisserie spit through center of seasoned turkey and truss. As spit comes through the other side, securely attach to rotisserie bar.
Place turkey in basket and slowly lower into heated oil. Fry for 3 to 3½ minutes per pound.
When the breast of the turkey reads 165° to 170°F, it is done. Always remove meat thermometer from turkey before resuming frying.
Remove the turkey and let it rest for at least 15 minutes before carving.
Note:: Be sure to follow the owner’s manual for proper operation and safety procedures.
Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts. This can be done by sliding your hand between the skin and the breast meat, creating a pocket for the spices.
Once the turkey is seasoned, let it sit covered and refrigerated for at least two hours, or as long as overnight.
Bring the turkey to room temperature; fill the fryer with your preferred oil and heat it to 350°F.
Insert rotisserie spit through center of seasoned turkey and truss. As spit comes through the other side, securely attach to rotisserie bar.
Place turkey in basket and slowly lower into heated oil. Fry for 3 to 3½ minutes per pound.
When the breast of the turkey reads 165° to 170°F, it is done. Always remove meat thermometer from turkey before resuming frying.
Remove the turkey and let it rest for at least 15 minutes before carving.