THIS IS NOT A (JOKE) RECIPE!
DIANA WALSH
BUT SHOULD BE..... 8) [recently discovered in a local newspaper]
___________________ CAJUN FRIED TURKEY ______________________
TURKEY 1/2 OZ. GARLIC JUICE
S & P 1 Tbsp. LOUISIANA HOT SAUCE
1 STICK OLEO 1 Tbsp. SALT
1 OZ. ONION JUICE PEANUT OR VEGETABLE OIL
o Wash whole turkey. Rub on salt & pepper.
o Melt oleo, mix in onion & garlic juice, hot sauce & salt.
o Inject this liquid seasoning into the turkey with a large syringe.
o In a large pot, heat oil -- enough to cover 1/2 to 3/4 of the bird.
o Fry bird 3-4 minutes per pound, turning once. Fry until skin is golden
brown. Note. You can also use chicken or quail.
Daniel Besse
Rayne, LA
*********************************************
Yes, let me get the LARGEST syringe I have laying around in my kitchen,
shoot up that turkey, & DEEP-FRY it in a pot the size of my bathtub.....
should take about 4-5 gallons of oil. That bird should be done in about
three days.............................I'll let you know how it turns out.
Don't know who Daniel Besse from Louisiana is.... but if anyone does,
tell him we're very sorry.
********************************************
--
______________ Diana Walsh DW...@LEHIGH.EDU ____________
<<<_________ Structural Stability Research Council _________>>>
<<<________ Lehigh University _________>>>
Bethlehem, PA USA
thom...@armstrong.edu
>
>___________________ CAJUN FRIED TURKEY ______________________
>
> TURKEY 1/2 OZ. GARLIC JUICE
> S & P 1 Tbsp. LOUISIANA HOT SAUCE
> 1 STICK OLEO 1 Tbsp. SALT
> 1 OZ. ONION JUICE PEANUT OR VEGETABLE OIL
>
> shoot up that turkey, & DEEP-FRY it in a pot the size of my bathtub.....
> should take about 4-5 gallons of oil. That bird should be done in about
> three days.............................I'll let you know how it turns out.
Actually, I was in East Texas over the holidays, and was lucky enough to sample
this regional delicacy in Shreveport, LA. It is very moist, and considering
I don't much care for fried foods, I found it more than passable. I might
try it with turkey parts in the future so I can use a reasonably-sized fry vat.
Bradley N. Miller
> BUT SHOULD BE..... 8) [recently discovered in a local newspaper]
>___________________ CAJUN FRIED TURKEY ______________________
Actually, I saw Justin Wilson, The Cajun Chef, make this one saturday
morning in a large pot, in the great outdoors. It looked delicious!
Althought I distinctly remember that his recipe called for large
quantities of "wee and pewins" :-)
Also, please remember "nebbah cook wid a wine dat you don' drinka yousehf"
Brad
--
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Brad Miller | e-mail: bmi...@cs.umn.edu |
University of Minnesota | |
| this space for rent |
| |
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--
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Brad Miller | e-mail: bmi...@cs.umn.edu |
University of Minnesota | |
| this space for rent |
sph...@utsph.sph.uth.tmc.edu
DIANA WALSH) writes:
>___________________ CAJUN FRIED TURKEY ______________________
>
> TURKEY 1/2 OZ. GARLIC JUICE
> S & P 1 Tbsp. LOUISIANA HOT SAUCE
> 1 STICK OLEO 1 Tbsp. SALT
> 1 OZ. ONION JUICE PEANUT OR VEGETABLE OIL
>
> o Wash whole turkey. Rub on salt & pepper.
> o Melt oleo, mix in onion & garlic juice, hot sauce & salt.
> o Inject this liquid seasoning into the turkey with a large syringe.
> o In a large pot, heat oil -- enough to cover 1/2 to 3/4 of the bird.
> o Fry bird 3-4 minutes per pound, turning once. Fry until skin is
golden> brown. Note. You can also use chicken or quail.
> Daniel Besse
> Rayne, LA
>
> Yes, let me get the LARGEST syringe I have laying around in my
> kitchen, shoot up that turkey, & DEEP-FRY it in a pot the size of my
> bathtub..... should take about 4-5 gallons of oil. That bird
> should be done in about three days......................I'll let
> you know how it turns out.
>> Don't know who Daniel Besse from Louisiana is.... but if anyone
> does, tell him we're very sorry.
This is not uncommon in Texas either - you have to use a LARGE pot and
I certainly wouldn't want to try it in the house! Someone I work with
fried a turkey for Thanksgiving - he used the type of large, deep pot
used for crawfish/shrimp boils and one of those outdoor cookers that
looks like a blowtorch on a stand... says you can tell when the turkey
is done because it floats to the surface. (I can't remember the time
required but it wasn't too long - maybe a couple hours for a medium-
sized turkey.
kate
Donald Mackie
From: DIANA WALSH, dw...@ns1.cc.lehigh.edu
Date: 8 Feb 93 18:45:12 GMT
In article <1993Feb8.1...@ns1.cc.lehigh.edu> DIANA WALSH,
dw...@ns1.cc.lehigh.edu writes:
>
> BUT SHOULD BE..... 8) [recently discovered in a local newspaper]
>
>___________________ CAJUN FRIED TURKEY ______________________
>
tastes so good it is hard to believe how simple the recipe is.
Lefebvres make wonderful smoked fish too. Whenever we go up North the
cooler goes with us on a pilgrimage to their shop.
U53...@uicvm.uic.edu
There is a good reason why you should choose to do this one outdoors.
Apparently, if you do it indoors, there's a real chance of starting a grease
fire. (Something about a mist of fat droplets forming - you are heating A LOT
of flammable grease in an enclosed space - and igniting, with unpleasant
results. (A burned out kitchen)). Some people in Louisiana accidentally burned
down their homes after this recipe was printed, because the paper forgot to
mention this little detail. Ooops ! - Joe Dunphy
Margaret Wiginton
This recipe sounds very much like the chef's description
(I *had* to ask). I recall him saying that he fried the
bird in an enourmous stock pot. (I swear I think he said
a 45-gallon stock pot! Wow.) Anyway, it was delicious --
very moist and juicy, not at all greasy.
--
___________________
Margaret Wiginton
mswi...@msw104i.b24b.ingr.com
L...@psuvm.psu.edu
the Smokey Mtns. The pot came with a basket which led me to believe that it
was used for boiling crabs. The saleman said that he had already sold
three of these pans that day because they were used in New Orleans for
deep frying turkeys in peanut oil. He said the birds were pre-injected
with hot sauce and put in the oil. Don't remember how long they take to
cook. I have the name and number of the store if anyone is interested.
Larry