Sweet Bones Cajun Fried Turkey
Brine for Turkey
WARNING! FRYING TURKEYS CAN BE VERY DANGEROUS! ALWAYS HAVE A FIRE EXTINGUISHER AVAILABLE AND NEVER FRY YOUR TURKEY INDOORS! IF IN DOUBT, DON'T DO IT!
To prepare your pot the day before you fry it, place your turkey in it before you unwrap it. Fill pot with water until it covers the turkey by 2". Take the turkey out and make a very visible mark as to where the water level is without the turkey in it. This is how much oil you will put in your pot the day you fry it. Dry the pot thoroughly before adding oil for frying
1 gallon chicken stock
3-4 ribs celery broken into 3-4 pieces each
2 large onions, cleaned and quartered
¼ Sweet Bones Meat Rub or your favorite seasoning
¼ cup Cajun seasoning
4-6 of your favorite hot peppers – I use Habaneros
Simmer ingredients in well ventilated kitchen until reduced to 1 quart
½ cup minced garlic
1 cup of your favorite hot sauce
Simmer 5 more minutes and strain
Using all of the prepared brine shoot up your fowl fried in as many areas as you can. Don't forget wings, legs, and thighs! Let turkey sit up to 3 days in the refrigerator before frying. PAT TURKEY AS DRY AS POSSIBLE BEFORE YOU PUT IT IN THE OIL! Fry turkey for 3 - 3 ½ per pound or until largest part of the thigh reaches 160 degrees. Remove carefully and drain – enjoy!
GDA Cooking - November 24, 2010