Poor Als Fried Turkey
From victoriaregina 14 years ago
- 60 minutes to make
- Serves 24
If you need a little spice in your life and a hop in your step try this from my on-line cajun grocer. This dish is really different and not for the feint of heart- or stomach.
Ingredients
- Refrigerator time: 8-12 hours shopping list
- Ingredients shopping list
- 2 fresh turkeys, each about 10 to 12 pounds shopping list
- 1 large yellow onion, minced shopping list
- 8 cloves garlic, peeled shopping list
- 1/2 cup chopped peppers (you choice of green bell peppers, fresh jalapenos or shopping list
- mild bananas, or a combination of all three) shopping list
- 1/4 cup salt shopping list
- 1/4 cup Cajun Chef cayenne shopping list
- About 10 gallons peanut oil shopping list
How to make it
- Directions:
- Clean the turkeys and rinse them with cool water. Leave the skin flap at the neck intact. In a small mixing bowl, combine the onion, whole garlic, peppers, and half each of the salt and cayenne.
- With a sharp boning knife, make slits in the breast and upper thighs of the turkeys and stuff this mixture into the slits with your fingers. (You may want to use plastic gloves for this.) Pack it in well. Season the outside of the turkey with the remaining salt and cayenne, rubbing well. Place the turkeys in large plastic bags and refrigerate for 8 to 12 hours.
- Remove the turkeys from the refrigerator and set them aside for about 30 minutes. Pour enough of the oil to fill the pot about three-fourths full. Turn on the heat. The oil should be 350° to 360°F. Grab the turkey by the neck flap and gently and carefully submerge it into the hot oil. Be careful as the hot grease may overflow and splatter. Cover the pot. Turn the turkey every 10 minutes, using the long-handled forks. It will take 45 minutes to 1 hour to cook each turkey. When the legs begin to spread open and the internal temperature reaches 170° to 180°F on an instant read meat thermometer the turkey is done.
- Carefully lift the basket out of the hot oil. You can insert a broomstick through the handles and have two strong people lift the basket out of the pot. Using the long-handled fork, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve.
- Repeat the process for the second turkey. Each turkey feeds 12 people.
The Rating
Reviewed by 12 people-
Sound very good!
cuzpat
in Sikeston loved it
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Cajun Grocer has some great recipes.\0
Jeff
hot_it_up
in Columbiana loved it
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My son just made this one for me and #3 when we went to visit in Charlotte, NC this past weekend. Was wonderful and so moist. Felt like Thanksgiving came early this year! 5UP to your recipe and 5Up to my son, too!
Dianne
diannehocut
in Little Rock loved it
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