Keith’s Cajun Fried Turkey with Creole Butter Sauce
It’s important to be cautious when frying turkeys. Outside, in a well ventilated patio, you must place the turkey in to the pot, fill with water and take note, marking when the liquid has covered the turkey by a few inches. remove turkey from the water, empty the water from the pot, dry the inside of the pot, and where you have made your mark, fill with the peanut oil. this way your oil will not over flow when you have added the turkey.
- 1 1/2 cups chicken stock
- juice of 1 lemon juice
- 3 tablespoons Keith Lorren's Gourmet Poultry Seasoning
- 4 tablespoons Keith Lorren Cajun Spice
- 1 1/2 tablespoons Keith Lorren Seasoned Salt
- 2-3 cloves garlic
- 1 scallion
- 1/4 teaspoon xantham gum (optional)
- **Peanut oil for frying
- Mix all ingredients in blenderand allow to sit for 30 minutes.
- Strain marinade reserving solids.
- Rub solids over the outside of the turkey
- Inject turkey all over with marinade.
- Allow to marinade for 2 days.
- Before frying, re-inject marinade that has escaped from the turkey and season the outside with additional Keith Lorren's Poultry Seasoning and cajun seasoning.
Cajun Butter Sauce:
3 tablespoons chopped garlic
4 tablespoons plus 1 stick of kerrigold butter
2 tablespoons Keith Lorren Cajun Spice
1 teaspoon Paprika
1 teaspoon corn starch
1/2 cup chicken stock
dash of Keith Lorren Scotch Bonnet Sauce
fresh cracked Black pepper to taste
fresh parsley and scallions for garnish
Cajun Sauce Directions:
Mix corn starch and chicken stock together
In a saute pan add 4 tablespoons of butter with minced garlic, and saute for 2 minutes. Add paprika, and Cajun spice and saute for 30 seconds to 1 minute. Add chicken stock mixture and bring to a boil. Remove from heat and add remaining butter. Adjust flavor with Keith Lorren Scotch Bonnet Sauce, Black pepper, and add Minced Parsley and Scallions for garnish. Serve with turkey
PREPARE THE OIL
- Heat peanut oil to 350 degrees.
- Add halved onions, 4 bayleaves, 6 cloves, 1 tablespoon of allspice, 1 tablespoon black peppercorns, and 1 halved and juiced lemon.
- Allow this to fry in the oil for about 10-15 minutes or until the onions are golden brown.
- Remove lemon and onions from the oil with a slotted spoon.
FRY THE TURKEY
- Add the turkey to the oil and fry for 3-4 minutes per pound or until the internal temperature of the turkey reads 160 degrees on a thermometer.
- increase temperature to 400 in the last 10 minutes of cooking to crisp skin if using an electric fryer
- Remove turkey from oil when it has completed its cooking, and place on a wire rack.
- Sprinkle the outside of the turkey lightly with Keith Lorren's Poultry Seasoning and allow to rest for 15 minutes.
- Carve and enjoy!