CAJUN FRIED TURKEY RUB RECIPES

Name: Fried Turkey Rub With Cajun Injection
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8-12 serving(s)
Ingredients: 1/4 cup chili powder; 1/4 cup paprika; 1/4 cup ground black pepper; 2 tablespoons salt; 1 1/2 tablespoons onion powder; 1 1/2 tablespoons garlic powder; 1 1/2 tablespoons cayenne powder; 12 -24 ounces bottled beer; 2 -3 bay leaves; 2 teaspoons crushed garlic; 1 -2 tablespoon Worcestershire sauce; 2 tablespoons honey; 1/4 cup louisiana hot sauce (optional)

FRIED TURKEY RUB WITH CAJUN INJECTION RECIPE - FOOD.COM

Fried Turkey Rub With Cajun Injection Recipe - Food.com image

This recipe came from a Southern gal who obviously knows her food. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated based on the size of your bird.

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8-12 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup chili powder
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoons salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne powder
12 -24 ounces bottled beer
2 -3 bay leaves
2 teaspoons crushed garlic
1 -2 tablespoon Worcestershire sauce
2 tablespoons honey
1/4 cup louisiana hot sauce (optional)

Steps:

Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.

Nutrition Facts : Calories 81.1, FatContent 1.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1838.8, CarbohydrateContent 15.5, FiberContent 4.1, SugarContent 5.4, ProteinContent 2.2

CAJUN DEEP-FRIED TURKEY RECIPE | ALLRECIPES

Cajun Deep-Fried Turkey Recipe | Allrecipes image

Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Provided by Peg in East Tennessee

Categories Meat and Poultry Turkey Whole Turkey Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

2 cups butter
¼ cup onion juice
¼ cup garlic juice
¼ cup Louisiana-style hot sauce
¼ cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed

Steps:

Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutrition Facts : Calories 1035.9 calories, CarbohydrateContent 2.8 g, CholesterolContent 345.8 mg, FatContent 70.9 g, FiberContent 0.4 g, ProteinContent 91.2 g, SaturatedFatContent 30.1 g, SodiumContent 682.2 mg, SugarContent 0.7 g

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