Text 29059, 96 rader
Skriven 2012-09-02 06:02:40 av Dave Drum (1:18/200.0)
Ärende: Chile 1509
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Deep-Fried Turkey
 Categories: Cajun, Poultry, Herbs, Chilies
      Yield: 8 servings
 
     14    Pond WHOLE TURKEY
      5 ga Peanut oil
    1/2 c  Salt
      1 c  Olive oil
      5 tb Garlic powder
      4 tb Onion powder
      3 tb Cayenne
      3 tb White pepper
  1 1/2 tb Paprika
      1 tb Sweet basil
      1 ts Thyme
      4    Bay leaves
  2 1/2 tb Cayenne or Habanero sauce
      1 ts File powder
 
  Stir Olive oil, salt, pepper sauce herbs and peppers
  together. Mix until well blended. Use 1/2 to 2/3 cup for a
  10-12 pound turkey. May be stored for several months in an
  airtight covered jar.
  
  Remove the giblets and neck, rinse the turkey well with
  cold water and pat dry thoroughly with paper towels. Take
  care to dry both inside cavities. Place in a large pan and
  rub the interior (under skin also) and exterior of the
  bird with seasoning mix.
  
  To allow for good oil circulation through the cavity, do
  not truss or tie legs together. Cut off the wing tips and
  plump little tail as they may get caught in the fryer
  basket. Cover pan and place in refrigerator overnight.
  
  Place the OUTDOOR gas burner on a level dirt or grassy
  area. Never fry a turkey indoors, in a garage or in any
  structure attached to a building. Do not fry on wood
  decks, which could catch fire, or concrete, which could be
  stained by the oil. (Safety tip: have a fire extinguisher
  nearby for added safety.)
  
  Add oil to a 7-10 gallon pot with a basket or rack. At the
  medium-high setting, heat the oil to 375 degrees F.
  (depending on the amount of oil, outside temperature and
  wind conditions, this should take about 40+ minutes).
  
  Meanwhile, place the turkey in a basket or on a rack, neck
  down.
  
  When the oil temperature registers 375øF/190øC on a
  deep-fry thermometer, slowly lower the turkey into the hot
  oil. The level of the oil will rise due to the frothing
  caused by the moisture from the turkey but will stabilize
  in about one minute. *** (Safety tips: to prevent burns
  from the splattering oil wear oven mitts/gloves, long
  sleeves, heavy shoes and even glasses. It is wise to have
  two people lowering and raising the turkey.)
  
  Immediately check the oil temperature and increase the
  flame so the oil temperature is maintained at 350øF/175øC.
  If the temperature drops to 340øF/170øC or below, oil will
  begin to seep into the turkey.
  
  Fry about 3-4 minutes per pound (I usually cook for 3 1/2
  minutes), or about 35-42 minutes for a 10-12 pound turkey.
  Stay with the cooker at all times as the heat must be
  regulated.
  
  When cooked to 170øF/77øC in the breast or 180øF/82øC in
  the thigh, carefully remove the turkey from the hot oil.
  Allow the turkey to drain for a few minutes. (Safety tip:
  allow the oil to cool completely before storing or
  disposing.)
  
  Remove turkey from the rack and place on a serving
  platter. Allow to rest for 20 minutes before carving.
  
  NOTE: Use only oils with high smoke points, such as
  peanut, canola or safflower oil. To determine the correct
  amount of oil, place the turkey in the pot before adding
  seasoning and add water until turkey is covered. Measure
  the amount of water and use a corresponding amount of oil.
  Dry the pot thoroughly of all water.
  
  FROM: Harold James; Chile-heads List - 20 Nov 2003
  
  Uncle Dirty Dave's Archives
 
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... There nothing as American as a French chef from the Bronx - Susan Heller
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)