Cajun Fried turkey Recipes?

[GrayStangGT]

Last year we did the Tony's Jalopeno Garlic injection with the spicy Tony's seasoning on the outside and it turned out awesome.

[centexchick]

so when do you guys take the turkey outta the freezer. I put mine in the fridge (16 pound) on Saturday night and I guarantee that it will still be frozen on the inside on Thursday...Usually have to put it in a cooler wednesday night and let it thaw in there......ughhh

[Rick Modena]

so when do you guys take the turkey outta the freezer. I put mine in the fridge (16 pound) on Saturday night and I guarantee that it will still be frozen on the inside on Thursday...Usually have to put it in a cooler wednesday night and let it thaw in there......ughhh

We've had to do this as well. I haven't had any problems, YET, lol!...'H'

[centexchick]

We've had to do this as well. I haven't had any problems, YET, lol!...'H'

I absolutely hate drying them out....I won't eat them after having my hand shoved up the ass ....everyone else seems to like them though....go figure...

[CJ-95GT]

Subsribing. This will be my third attempt and I'm looking for some good ideas. I'm batting 500 since the 1st one was perfect and the 2nd one was a little dry. I'm looking for any tips you peeps have. Also, will I be fine with a regular butterball or should I get something else?

[Rick Modena]

I absolutely hate drying them out....I won't eat them after having my hand shoved up the ass ....everyone else seems to like them though....go figure...

The times we have had to defrost them, its been while they are still wrapped in plastic, I also use my welding mask when dropping into the oil, no sense in losing my good looks for a bird, lol...'H'

[TRAXX]

Yeah I have seen the vids of dropping in a frozen turkey. This will be the first time to fry (family has always roasted before) so everyone is curious how it will turn out .

So take it out of the plastic, put it in one of those roasting bags (and in a pan) and put it back in the fridge to continue to defrost Henry?

Any other tips to ensure you get the inside thawed but keep the outside at a safe temp?

Also when should you inject marinade? Right before, couple hours before, day before?

[Rick Modena]

My post was to answer how we EMERGENCY defrost. This is for people that have a frozen bird or a bird that is not completely defrosted. This is done by putting a bird in a icechest of water and submerging the entire bird two nights before (in its protective plastic packaging), you must also use something heavy to keep it under water or it will float and not thaw out properly (ive used bricks, lol).

I have no clue how to roast a bird (thats my wifes job), I do the frying, so here how I do it. The night before I take my bird (completly defrosted) and remove the bag of guts, I prepare my marinade and inject it throughout the entire bird, more for breast, less for legs and wings. I then apply a dry rub on the exterior and I put it in a aluminum roasting pan and I cover it with a brown paper bag and I put it in the fridge. The next day an hour before we eat, I fry it, 375 @ 3 1/2 minuted per pound.

[YALE]

I'd like to take a moment to mention that the pre-made Tony's liquid seasoning is garbage. Real, bad for you butter with Tony's in a green can is awesome. In my dreams, I want to add bacon grease to the mix, but I think I'd have to add a control bird in case it didn't work out. Also, my bird always fries in peanut oil. An alternative to more cayenne in the marinade is old school Louisiana Hot Sauce. It doesn't clump as bad, or tend to float, and the vinegar in it helps it seep through the meat faster.

[bcoop]

Subsribing. This will be my third attempt and I'm looking for some good ideas. I'm batting 500 since the 1st one was perfect and the 2nd one was a little dry. I'm looking for any tips you peeps have. Also, will I be fine with a regular butterball or should I get something else?

You'll be fine with a butterball, jenni-o, whatever. They all cook the same.

[bcoop]

Any other tips to ensure you get the inside thawed but keep the outside at a safe temp?

Flush it's ass out with hot water if necessary.

[bcoop]

We fry turkeys for Thanksgiving and Christmas every year. I use melted butter, Tony's, cayenne pepper...inject near the bones like Brent said. Cook it at 375deg for 3.5mins per pound. The second and third bird fried always tastes better than the first.

We do 350 degrees, and a bit longer. For instance, a 7 lb bird takes 24 minutes.


And yes, the more you fry they will get progressively better, to a point. The more seasoning is in the oil, the better it will taste. Right up until it turns to carbon, then everything after that point will taste the same, whether it's a turkey, french fry, or cheesestick.

[2K2 LS1]

My bird is a butterball 13.5lb for the fryer. I have it in the fridge since last night. I will also be doing the submerge in water in a big cooler tomm night...

[stinginstang]

I like to start with a 12-14 pound turkey. The night before, I will rub the outside of the thawed turkey with butter and then pour the Tony Chacer's (sp?) over the outside and pat it in. Then I'll inject it - I use the Tony C injector but I'm sure there might be something better out there. I use peanut oil to fry. It's almost a given you have to do 2 turkeys given the price of the oil. Lower the turkey VERY slowly into the oil. 375 @ 3.5 minutes a pound is what I go by.

Before you even get into cooking or injecting - it's a good idea to fill the pot with water and while the turkey is still packaged lowered into the water to gauge the dispacement. Mark it so you know how much oil you need.

[Trick Pony]

I've been hearing a lot of good things about the infra-red no oil turkey fryers like the Big Easy. Anyone use one of these?