THIS RECIPE FOR CAJUN-INJECTED TURKEY IS abit complicated, and is not my own. I have followed it and used it more than once, however. The recipe comes from Chef Paul Prudhomme's cookbook "The Prudhomme Family Cookbook". This well-known chef has many great recipes and techniques. However, to me, there are many that are too involved, when i have used recipes that are so simple (another post for those). With this recipe, you really need an injector that has a larger needle than the standard injectors that come with a pre-made sauce found in grocery stores. You can find these over-sized ones at kitchen specialty stores.
4-Tbls. Butter
3/4 cup-Chopped onions
1/4 cup-Chopped celery
3 Tbls.-Chopped Garlic
2-Cayenne Peppers, Stemmed and seeded (My variation)
1 Tbls and 1 Tsp. Salt
1 Tbls. Ground Red Pepper (I leave this out, because of my variation above)
1 Tsp. Black Pepper
1/2 cup Turkey Stock or Chicken Stock(I use Chicken Stock)
2 Tbls. Worcestershire Sauce
In a good size skillet, you melt your butter, and saute the onion, celery, garlic, cayennes. salt, pepper. Cook for a few minutes. Do not let it burn, then add the stock and Work Sauce. Boil for a minute or two, then puree. You really need to puree this very good, as it needs to be able to flow thru your injector.
Fill your injector and start shootin'. Assuming you know how to inject. It is really very simple. You insert the needle deep as you can into the meat, and then while injecting, slowly pull the injector out. This distributes the marinade through-out. You can feel the meat swelling as the marinade fills the turkey. Repeat this every couple of inches or so. Go down into the breasts, behind thighs, into the legs, and so forth. If the marinade tries to "ooze" out when you pull out the needle, then put a finger over the hole for a few seconds. An old Viet-Nam Vet buddy of mine, which was a medic, gave me this little tip. (More on him in another post.) What you have left-over that is maybe too thick, use to rub inside of your bird. Rub the outside of your bird with equal amounts of salt and red-pepper, or your favorite Cajun or Creole Seasoning. Let turkey set over-nite if possible.
Following your instructions with your fryer, and be CAREFUL, Heat oil to 400 degrees. After lowering your turkey slowly, again, if you have never done this before, then follow your directions carefully. It is a bit scary the first time, and can be dangerous. Try to keep the oil at 350 degrees. I usually figure about 3 min. per lb. and then maybe 5 extra min. I like to cook turkeys about 10-12 lbs. Don't try to fry a big one. Your bird will come out dark looking, but it won't be burned. After carefully removing turkey from fryer, let it rest for a good 15 min. or so.
Like I said, follow your instructions with your fryer, as this can be tricky for the new guy. You might be given slightly different cooking times/temp, etc. Thats ok. I have a recipe (another post that has a lower cooking temp, but alittle longer time. That one came from an old Cajun that has a very successful business, that personally gave me his recipe. More on him in another post. Oh well, like I said, this one is complex, as much of Chef Paul's is. But he has some very interesting recipes.
LATER, AND THANKS FOR READING, AND DO NOT HESITATE TO E/M ME OR COMMENT.
4-Tbls. Butter
3/4 cup-Chopped onions
1/4 cup-Chopped celery
3 Tbls.-Chopped Garlic
2-Cayenne Peppers, Stemmed and seeded (My variation)
1 Tbls and 1 Tsp. Salt
1 Tbls. Ground Red Pepper (I leave this out, because of my variation above)
1 Tsp. Black Pepper
1/2 cup Turkey Stock or Chicken Stock(I use Chicken Stock)
2 Tbls. Worcestershire Sauce
In a good size skillet, you melt your butter, and saute the onion, celery, garlic, cayennes. salt, pepper. Cook for a few minutes. Do not let it burn, then add the stock and Work Sauce. Boil for a minute or two, then puree. You really need to puree this very good, as it needs to be able to flow thru your injector.
Fill your injector and start shootin'. Assuming you know how to inject. It is really very simple. You insert the needle deep as you can into the meat, and then while injecting, slowly pull the injector out. This distributes the marinade through-out. You can feel the meat swelling as the marinade fills the turkey. Repeat this every couple of inches or so. Go down into the breasts, behind thighs, into the legs, and so forth. If the marinade tries to "ooze" out when you pull out the needle, then put a finger over the hole for a few seconds. An old Viet-Nam Vet buddy of mine, which was a medic, gave me this little tip. (More on him in another post.) What you have left-over that is maybe too thick, use to rub inside of your bird. Rub the outside of your bird with equal amounts of salt and red-pepper, or your favorite Cajun or Creole Seasoning. Let turkey set over-nite if possible.
Following your instructions with your fryer, and be CAREFUL, Heat oil to 400 degrees. After lowering your turkey slowly, again, if you have never done this before, then follow your directions carefully. It is a bit scary the first time, and can be dangerous. Try to keep the oil at 350 degrees. I usually figure about 3 min. per lb. and then maybe 5 extra min. I like to cook turkeys about 10-12 lbs. Don't try to fry a big one. Your bird will come out dark looking, but it won't be burned. After carefully removing turkey from fryer, let it rest for a good 15 min. or so.
Like I said, follow your instructions with your fryer, as this can be tricky for the new guy. You might be given slightly different cooking times/temp, etc. Thats ok. I have a recipe (another post that has a lower cooking temp, but alittle longer time. That one came from an old Cajun that has a very successful business, that personally gave me his recipe. More on him in another post. Oh well, like I said, this one is complex, as much of Chef Paul's is. But he has some very interesting recipes.
LATER, AND THANKS FOR READING, AND DO NOT HESITATE TO E/M ME OR COMMENT.
STEVO
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