-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Wednesday, November 22nd
INGREDIENTS
1- 12-13 lb turkey
1- 16 oz jar of Cajun Injector Creole Butter recipe (1 per turkey)
1 - 8 oz can of Cajun Injector Cajun Shake
3.5 gallons of Cajun Injector Cottonseed oil
FRYING SAFETY INSTRUCTIONS:
(For OUTDOOR frying)
Follow the directions explicitly that come with your UL approved, high-quality Turkey Fry Kit, making sure that all connections with the propane tank to the burner are secure and tight with no gas leaks. (Otherwise, somebody might have a housewarming they didn't expect.) Do not place burner anywhere near flammable material, decks, garages, etc. and NEVER fry on an open burner indoors.
Using the long-stemmed thermometer that comes with your kit, heat Cottonseed Oil (or high-grade cooking oil) to 350 degrees in the pot of your UL-approved, high-quality Turkey Fry Kit using the Propane Burner you have safely ignited.
(For INDOOR frying)
Follow the directions explicitly that come with your UL approved, high-quality CAJUN INJECTOR® INDOOR TURKEY FRY KIT. While the indoor fryer can be placed on a countertop or on a floor, hot grease sometimes will pop out. Keep away from cloth or fabric such as carpeting.
PROCEDURE
- INJECT the turkey with one 16-oz jar of CAJUN INJECTOR® CREOLE BUTTER RECIPE, mostly in the breast area. Inject 1.5 ounces per pound.
- Sprinkle CAJUN INJECTOR® CAJUN SHAKE spices liberally over surface of turkey and inside turkey cavity.
- Lower the COMPLETELY-THAWED, injected turkey down easily into the hot oil. (Make sure it is thawed. Ice in hot oil could explode.)
- Using the thermometer, make sure the oil temperature does not fall below 325 degrees or exceed 375 degrees.
- Fry the turkey for 3.5 minutes per pound. A 10-lb turkey will take 35 minutes to fry.
- Using the hook or tongs which came with your kit, ease the turkey out of the oil, draining as much as possible back into the pot.
- Sprinkle with more Cajun Shake for a spicier crust or sprinkle with Simon & Garfunkel: Parsley, Sage, Rosemary & Thyme for an herbal crust.
- Let cool a little, then slice. Enjoy the juiciest turkey you'll ever eat!
