Spicy Cajun Deep Fried Turkey Breast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large turkey breast - 8-10 lbs
1 cup of Cajun style dry rub (the best I've found is Cajun Injector: Cajun Shake
1 cup of Cajun marinade, liquid (I use Cajun Injector: Hot n Spicy Butter)
3-4 gallons of peanut oil
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Directions: |
Directions:Equipment:
• Propane gas bottle
• Turkey cooker
• 30 quart pot with basket
• thermometer (long) to monitor oil temperature
• marinade injector
• gloves, heat proof
1. Wash and pat dry turkey
2. Two to three hours before cooking inject marinade into turkey breast. Use about 4 ounces on each side of breast. Peel back the skin of the breast to prevent puncturing the skin. This helps to prevent the marinade from leaking out.
3. Before pulling the skin back over the breast sprinkle the turkey generously with Cajun seasoning. Rub in well. Then pull the skin back over the breast and sprinkle more rub on the outside of skin.
4. Place deep fat fryer with propane bottle outside on concrete or on a flat piece of wood-never use deep fat fryer inside house. Pour oil into pot, 1/2 – 2/3 from top of pot, enough to cover turkey and heat to 350 degrees. Maintain temperature as close to 350 degrees as possible.
5. Place turkey into basket and slowly lower into hot oil. If there is much moisture on the turkey the oil will boil and splatter violently so be very careful and wear gloves to avoid being burned.
6. Cook turkey for about 3 ½ to 4 minutes per pound of turkey.
7. Remove basket with turkey in it holding a pan underneath it to catch the dripping oil. Allow turkey to rest for 20 to 30 minutes. Slice as desired. Enjoy!
Clean up:
1. Let oil cool then filter it into a bottle(s) using a cheesecloth or
another method of straining the tiny particles.
2. Store oil in a cool place or in the freezer until next time. |
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Number Of
Servings: |
Number Of
Servings:Approximately 10 - 12 servings |
Preparation
Time: |
Preparation
Time:1 1/2 hour (including oil heatup) |
Personal
Notes: |
Personal
Notes: We've used this recipe for Thanksgiving and Easter for 25 years, feeding 25 - 30 guests. It is the fastest way to cook a large turkey or turkey breast and the flavor is amazing. The meat comes out moist and leftovers are never wasted.
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