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Chef Patrick Mould fries a turkey in peanut oil. |
How To Make Cajun Fried
Turkey
(NAPSA)-Frying turkeys is gaining in popularity. According
to the National Turkey Federation, only one percent of U.S. consumers
fried turkeys in 2000. By 2001, that number jumped to 14 percent.
"Deep frying a whole turkey is a Cajun tradition
that creates incredibly succulent, flavorful meat, wonderfully crispy
skin and no greasy taste," says LouAna® Chef Patrick Mould. "It
can take less than an hour to cook an entire turkey, so it's great for
general outdoor cooking, tailgate parties, Thanksgiving or any holiday!"
Here's what you need for a successful Cajun fried
turkey cookout:
- Ten- to 12-pound turkey.
- One 26- to 30-quart turkey frying kit.
- Filled propane tank.
- Paper bags and paper towels.
- Three gallons of LouAna® 100% Pure Peanut Oil.
- LouAna® Cajun Marinade & Injector.
Safety First!
- Pick out a level spot in your yard to fry the turkey.
Never fry indoors, near flammable materials or on a wooden deck. Avoid
cement, since spilled oil can stain it.
- Keep children and pets away from the hot oil.
- Never leave the turkey fryer unattended.
- For best results, cook the turkey in peanut oil
at a constant 350¡F using a deep-fat fry thermometer to check
the temperature. Peanut oil will begin to smoke at 425¡F. If the
oil begins to smoke, reduce heat immediately.
- Make sure you use a fresh or fully thawed turkey.
Never lower a frozen or partially thawed turkey in hot oil because it
might boil over.
- Wear thick gloves or oven mitts.
- Keep a fire extinguisher nearby, as you would with
any type of outdoor cooking.
Why Peanut Oil?
Many Cajun chefs recommend peanut oil for frying turkeys.
"LouAna® Peanut Oil offers the best flavor
for fried turkey, and it doesn't deteriorate as quickly as other oils,"
says Chef Mould. "That allows you to get multiple uses out of each
batch, saving you 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 accompanying meat injector. Inject the marinade
into the turkey breast, thighs and legs. You should inject one ounce of
marinade for every pound of turkey.
Frying The Turkey
- Right before you're ready to fry, use paper towels
to pat the turkey dry inside and out.
- Pour three gallons of LouAna® Peanut Oil into
the pot. Now place the pot on the propane cooker and heat the oil to
350°F. Check the oil temperature using a deep-fat fryer thermometer.
- Place the turkey in the basket, breast side up.
Lower turkey into hot oil very slowly and carefully. The oil will froth
and bubble as it goes in. Be careful the oil doesn't spill over.
- Keep the oil at 350°F. Allow the turkey to
cook four minutes per pound. While waiting, flatten some paper bags
or paper towels on a platter.
- After the turkey has cooked, shut off the gas from
the fryer. Lift the fryer basket from the oil while wearing thick gloves
or oven 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 paper bags in order to avoid dripping oil. Insert a meat
thermometer into the thickest part of the breast and thigh. It should
register at least 180°F.
- Place the turkey on its back on the platter lined
with paper bags or towels. This will absorb any oil.
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.
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