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Directions
Cajun Spice Marinade
Melt
butter over medium high heat. Add onions, celery and garlic and saute
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 puree
until smooth. Strain, pressing down on solids to release all liquids.
Discard solids and pour liquid into injector needle.
Inject puree 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 puree 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 5-6 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 3-4 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.
Repeat frying process with second
turkey.
Recipe Source: Recipe provided by Bev Shaffer, Chef and
Cooking School Director at the Mustard Seed Market and Cafe in Akron, OH
Chef: Beverly Shaffer
Chef Beverly Shaffer is the chef/director of
the cooking school at Mustard Seed Market & Café, Akron, OH, and
coordinator of market demos. She has been a cooking school director and
instructor for 15 years and spent 10 years as a caterer. Chef Shaffer has
made more than 40 appearances on all four major Cleveland networks and is
the producer and host of an award-winning cable show. She has received
many national and local commendations and more than 120 cooking awards.
Restaurant: Mustard Seed Market & Cafe
Location: Ohio
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