Cajun Fried Turkey

9-12 lb. Turkey- tail piece and inner parts sack removed.
Rinse well.
large aluminum Turkey trays
paper towels-for straining
Injection mixture (enough to inject 6-7 turkeys)- this mixture uses freshly prepared ingredients. Store bought juices may be substituted.
1 3 lb. tub margarine or butter

The following should be juiced in juicer (used for carrots, or apples.) Place each juice into separate small food containers with lids. Refrigerate until ready to use.
8-10 Jalapenos
4-5 stalks celery
2 large white onions
3-4 heads garlic
2-3 bunches cilantro
2 large lemons with rinds
4 T red pepper powder
1 jar Texas Gourmet Habanero Pepper Jelly
Place butter into large sauce pot. Melt over low heat. The following instructions will result in a medium intensity flavored bird.

Add:
6 T jalapeno juice
6 T celery juice
4 T onion juice
8 T garlic juice
2-3 T cilantro juice
6 T lemon juice
4 T Red pepper powder
1 Jar Habanero Pepper Jelly
Stir all ingredients together to melt and blend well. Leave on heat at very low temperature.

Injecting:
Inject bird in the breasts, legs, and wings. Go as deeply as possible into meat without going through the meat and into the cavity. Make as few holes as possible, turning the needle in different directions from same incision hole. Be sure and shoot the underside as well.

Frying: As a safety measure, a fire extinguisher should be kept handy during all frying activities.

You may purchase a Turkey Frying Kit, which contains a pot, lid, temperature gauge, propane burner, and turkey holder. This kit is available at the Ace Hardware-Cinco Ranch. Look on our homepage for the address and phone number.
Fry turkey in a heavy pot with a turkey holder(upright) or a basket to keep bird off of the bottom of the pot. A temperature gauge that attaches to the inside of the pot is a must. Use peanut oil. Place 3-4 gallons in pot, enough to allow the turkey while frying to be completely submersed, but still leaving 8 to 10 inches of space from the top of the pot to prevent oil from boiling over the sides. Some spilling over will occur but this should keep it at a minimum. The oil must be heated to 375 degrees, no more or less. When placing the turkey into the oil, be sure and wear protective, long insulated mitts. Slowly submerse the bird a few inches, then remove to allow the initial water inside to cook off. Then slowly drop in again until you have allowed the bird to rest on the bottom of the basket or pot. Document the time you place the bird in the pot, and cook the bird at 360-375 for 4 minutes per pound. After this time, using a special hanger, carefully lift the bird from the oil, allowing initial oil to drip back into the pot. Remove from the basket, or holder to the aluminum turkey tray lined with 5-6 layers of paper towels. Document time of removal.

Allow turkey to cool before handling. (25-30 minutes-minimum)

Allow oil to thoroughly cool 6-8 hours before handling.

Bon Apettit,

Bryan Slaven

The Texas Gourmet