Cook Time: 45 minutes
Serving Size: 8-12
10-14 lb. fully thawed Turkey, giblets removed.
3-5 gallons Peanut Oil (will depend on size of pot/turkey)
CAUTION: You must use ONLY peanut oil or lard; anything else such as Vegetable or Canola Oil will catch on fire.
Marinade: (to be injected with meat syringe)
1 stick of Butter, melted
2 ounces Tabasco Hot Sauce
2 ounces Pickapeppa Sauce
4 ounces Worcestershire Sauce
2 ounces Lime Juice
2 tablespoons Garlic Powder, or 1 ounce Cajun Power Garlic Juice
Optional Commercial Marinade: “Cajun Injector” Creole Butter
Place turkey in 20-36 quart stock pot or cast iron round belly pot. Pour water in until turkey is just barley covered.
Take turkey out, then mark water level (this is how muck oil you will need.)
Rinse turkey and paper-towel dry. Inject Marinade into breasts, thighs, drumsticks, etc. TIP: Best way is with each stick (from Marinade Injector) go in 3 different directions without fully removing needle. Best if done night before or at least a couple of hours prior to cooking.
Cooking: CAUTION: (outdoors away from buildings, wooden decks or overhangs.) Overflow will catch wood on fire. On high fire bring up oil to 350 degrees Fahrenheit. Slowly lower turkey into oil. Caution: Oil WILL splatter!
Cook 3 ½ min. per lb. keeping oil at 325-350 degrees Fahrenheit. You will need a long probe cooking thermometer.
Chef’s Note: Again I stress CAUTION; overflow/splatter of hot oil will burn skin and set wood/buildings on fire. Safest way to lower/raise turkey is using a mounting rack with hooks using heavy oven gloves.
Submitted By: Tony Guidry, EMT-Paramedic
Lousiana, USA
Contest: EMT Nationwide
