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 H-E-B
Cooking Tips
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Making a Cajun Deep-Fried Turkey What You'll Need Have on hand a complete turkey-frying kit, which may be purchased at your local H-E-B, and include the following equipment:
The turkey should be injected with marinade 24 hours in advance for the most flavorful turkey. There are many prepared marinades available, and they include an injector-syringe. Steps for Deep-Frying a Turkey 24 hours before: 1. Decide where to place the turkey-fryer. Frying MUST be done outside, away from any structure, and preferably on a concrete slab or other level, non-slip, non-wooden surface. Hot oil is dangerous; take all precautions. 2. Before injecting marinade into turkey, and if your pot does not have oil-level indicator lines, place turkey in pot and fill with cold water until it covers turkey. Remove turkey and make a mark on outside of pot to indicate how much oil you need to add. 3. Make sure turkey is completely thawed. Remove plastic, pop-up button, leg holders and neck and giblets. 4. Rinse turkey and pat dry. Inject with marinade, making many injections so the flavor permeates meat entirely. 5. Set in large pan and cover. Refrigerate 24 hours. When you are ready to fry the turkey: 1. Connect propane tank, place pot on stand, attach long-stemmed thermometer on inside of pot, fill with oil and light burner. Heat oil to 325 degrees F (allow 45 minutes). 2. NEVER leave pot unattended! 3. Drain and pat marinated turkey dry, sprinkle with salt and place the turkey-lifter through cavity. Slowly and carefully, lower turkey into hot oil. Wear a burn-proof oven mitt to protect your hand and arm from oil splatter. 4. Fry turkey 3 to 3 1/2 minutes per pound. Maintain oil temperature at 325 degrees F. Remove when a meat thermometer inserted in the thickest part of the thigh reads 170 degrees F. Turn burner off. 5. Remove turkey to a large baking pan. Let stand 15 minutes before removing lifter and carving. Attend oil until cool. |
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Sandwich Chart
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