Cajun Deep-Fried Turkey
Source: All Recipes
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 185.2396 |
| Energy (kCal) | 95131.3751 |
| Carbohydrates (g) | 149.5245 |
| Total fats (g) | 10624.7289 |
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Cuisine
North American >> US >> US
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Dietary Style
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Preparation Time
Cooking Time - 45 minutes, Preparation Time - 30 minutes
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended. | 2. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag. | 3. When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside. | 4. Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| butter | 2 | cups | 2736.0 | 125.712 | 85.488 | 230.4 | |
| onion juice | 1/4 | cup | - | - | - | - | |
| garlic juice | 1/4 | cup | - | - | - | - | |
| louisiana sauce | 1/4 | cup | - | - | - | - | |
| worcestershire sauce | 1/4 | cup | 53.625 | 13.3788 | 0.0 | 0.0 | |
| black pepper | 2 | tablespoons | ground | 34.638000000000005 | 8.8251 | 1.4338 | 0.4499 |
| cayenne pepper | 1 | teaspoon | 5.724 | 1.0193 | 0.2162 | 0.3109 | |
| beer | 7 | fluid ounces | - | - | - | - | |
| peanut oil | 3 | gallons | 91653.12 | 0.0 | 0.0 | 10368.0 | |
| turkey | 1 | 648.2681 | 0.5893 | 98.1016 | 25.5681 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.