DEEP-FRIED TURKEY

(Submitted by Alex)

Alex writes: "This is supposed to be one of the best ways of cooking turkey and if you have never had it done this way, you are really missing out. The turkey is anything but greasy; the deep-frying process seals the outside and the turkey remains incredibly juicy, while the skin gets wonderfully crispy. This recipe is for a Cajun style of fried turkey."

INGREDIENTS

One 10-12 pound turkey

1-1/2 to 2 gallons peanut oil

One 4 ounce bottle of liquid crab boil seasoning (Zatarain's, Rex, etc.)

2 cups water

4 egg whites

Creole seasoning or Tony Chachere's seasoning to taste

Kosher salt

First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30-quart sized or larger.

Heat the peanut oil to 350 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.

Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) to inject the Zatarain's crab boil seasoning, diluted 4 to 1 with the water, throughout the turkey.

Beat the egg whites and paint the turkey with the egg white wash. Sprinkle the entire turkey generously with Creole seasoning or Tony Chachere's. Sprinkle with kosher salt (omit if using Tony's, which is salty already).

When the oil hits 350° F, slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. (This was my friend Althea's mistake during her first turkey frying). The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers. Cook for about 4 minutes per pound, approximately 35-45 minutes for a 10 to 12 pound turkey. Turkeys also have a built in doneness alarm; the turkey will float to the top of the oil when it's done.

About Alex: This recipe, as well as those listed below, comes from the Lake St. Clair Walleye Association via Alex.

Other recipes submitted by Alex:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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