Establishment: Restaurant, Club Operation, Catering Operation
Meal Type: Main Course, Entrée
Preparation Method: Deep Fry
Product Type: Whole
Pre-Prep - One Day Prior to Frying
1 14-Pound WHOLE TURKEY, fresh or completely thawed
1/2 Pound unsalted butter
2 Cups chopped onion
1 Cup chopped celery
1/2 Cup minced fresh garlic
1/4 Cup salt
2 Teaspoons cayenne pepper
2 Teaspoons freshly ground black pepper
3 Cups TURKEY STOCK or low-sodium chicken stock
1/3 Cup Worcestershire sauce
3 Tablespoons Cajun seasonings
- Remove giblets and neck from bird. Rinse and drain turkey well. Hold in refrigerator.
- Melt butter in pan. Add onions, celery, garlic, salt, cayenne, black pepper. Sauté until vegetables are translucent. Add stock and Worcestershire and bring to a boil.
- Remove from heat. Allow to cool until warm.
- Blend mixture until finely puréed (approximately 2 minutes)
- Put marinade in injector and inject into turkey. Inject approximately 1 ounce per injection into breast, thighs and legs. Insert needle at different angles through same injection point. Inject to the depth of the needle but not beyond the bone into the turkey cavity. Pull out injector while injecting marinade.
- Use excess marinade to coat inside of turkey.
- Coat inside and outside of turkey with Cajun seasoning.
- Cover or wrap in plastic wrap and refrigerate overnight.
4 Gallons peanut oil
- Drain turkey of excess liquid. Use clean paper towels to thoroughly pat dry inside of turkey.
- Tie turkey legs. Place turkey in a basket or on a rack, neck down.
- Preheat oil to 375 degrees F. Use oil thermometer to ensure proper temperature is reached.
- Slowly lower turkey into oil and increase the heat to maintain oil temperature between 340 and 350 degrees F.
- Fry turkey 3½ minutes per pound or until the internal temperature in the thigh registers 180 degrees F.
- Remove turkey and place, breast side down, on a few layers of paper and let drain for 5 minutes.
- Turn turkey over and onto paper towels, cover with foil and allow to rest for 30 to 40 minutes before slicing.
Chef: Kevin Scott
Restaurant: New Orleans Bistro
Location: Bethesda, MD