Submitted by: Johnny Lonadier
Makes up to 24 servings
Ingredients:
1/2 cup unsalted butter
1 1/2 cups onions, finely chopped
1/2 cup celery, finely chopped
6 cloves garlic, minced
1/4 cup hot peppers, seeded and finely minced
2 tablespoons sea salt
2 tablespoons cayenne
2 teaspoons freshly ground black pepper
1 cup turkey broth
1/4 cup Worcestershire sauce
two 12-pound whole turkeys, rinsed and patted dry
4 teaspoons sea salt
4 teaspoons cayenne pepper
as needed butter, melted
5 to 6 gallons peanut oil
Preparation:
Cajun Spice Marinade:
Melt butter over medium high heat. Add onions, celery and garlic and
sauté until soft.
Add minced peppers, 2 tablespoons each sea salt and cayenne and 2
teaspoons black pepper. Cook to a rich golden color, stirring frequently.
Add broth and Worcestershire sauce, bring to a boil. Remove from heat;
let cool slightly.
Transfer mixture to a blender and purée until smooth. Strain, pressing
down on solids to release all liquids. Discard solids and pour liquid into
injector needle.
Inject purée into turkeys by inserting needle, without piercing the
cavity.
When filling, begin to draw the needle out as the injector is released
(ensuring maximum liquid to be injected into the turkeys). Inject all
areas including breasts, drumsticks, thighs and wings. Pour remaining purée
into cavity of turkeys and rub it over inner surface. Cover and refrigerate
overnight.
Dry Fry Procedure:
Combine 4 remaining teaspoons each sea salt and cayenne pepper.
Brush entire surface of turkeys with melted butter. Dust with
salt/cayenne mix.
In a safe outdoor area with a level surface, heat about 5 to 6 gallons
of fresh peanut oil in a 10+ gallon stockpot to 400 degrees F.
Place each turkey in a basket or on a rack, neck down. Carefully
submerge, one turkey at a time, into the hot oil. Adjust heat source so oil
temperature maintains 350 degrees F.
Deep-fry turkey for 3 to 4 minutes per pound or until an internal
temperature of 170 degrees F. in the breast or 180 degrees F. in the
thigh is reached.
Slowly lift turkey from the hot oil and allow to drain for a few
minutes on a full size sheet pan. Allow turkey to rest for 20 minutes prior to
carving.
