Deep Fried Turkey: Prudhommes

[Bill Wright]

Last year or the year before there was a recipe floating around for deep
fried turkey that came from
Paul Prudhomme.

I wonder if someone has it and would be willing to share it. If you have
a recipe and its not Pauls
perhaps you could share that one also.

Thanks,

Bill
bil...@flash.net

[Alan Boles]

Talked about that last nite on foodtv on the show Taste with David (I forget
his last name). Perhaps at www.foodtv.com.

Bill Wright <bil...@flash.net> wrote in message
news:365C43D7...@flash.net...

[LevineMJ]

Try this one

Must use a hen turkey 10-12 lbs, marinate in cajun seasoning and white wine
over night.

Heat a pot of boiling peanut oil to 275 and then drop your bird in the pot.
Make sure the pot is large enought so that the bird sinks and has room to
cook.

It takes about 3 min per lb, and when the burd rolls over and starts to pop it
is done.

This will also heat up like new when frozen after cooking

DO NOT us a self baste turkey, get a fresh one

[atta[T]]

Here's one we used to use at one place I worked at before(it's closed now so
the recipe is public domain).

Take a 12-15 pound turkey
Inject it with about 4 ounces crab boil the night before cooking(keep it in
the bag)
The morning of prep, reinject again with another 4 ounces.
Remove from bag and rub down with Tony Chachere's Creole Seasoning
Fry in Peanut Oil at 350degrees for about 3 minutes a pound.

It's very important that you fry it in Peanut Oil...anything else will give it
an off taste or may not fry right.

[Ward Stewart]

It must be noted that Paul Prudhomme. has become so morbidly obese
that he is wheeled around his kitchen on a sort of platform. His
recipes for deep fat fried turkey should be taken with a pinch of
salt. and not too large a pinch at that.

ward
/////////////////////////////////////////////////

"When I hear them praying extra loud, I always
go out and check the lock on the smokehouse."
Harry Truman

/////////////////////////////////////////////

[Christopher Holoman]

Ward Stewart wrote:

> >
> It must be noted that Paul Prudhomme. has become so morbidly obese
> that he is wheeled around his kitchen on a sort of platform. His
> recipes for deep fat fried turkey should be taken with a pinch of
> salt. and not too large a pinch at that.
>
> ward
>

This is a bizarre leap of logic. Are you suggesting that he is
morbidly obese (which he is) _because_ of his deep-fried turkey
recipe? I would suggest, if anything, it is because of his notion
of serving size (which he later revised). Cook anything out of
his first cookbook and the yield will be about double what he
suggests.

As for the turkey recipe, it's not even _his_, but comes from
some other member of his family; it's in the Prudhomme
Family Cookbook. I have made it many times, including yesterday,
and it has always turned out perfectly, and for one or two meals
will not be substatially worse for you than an oven-roasted, fat-
basted turkey.

Keep an eye out and you can get this cookbook cheap; I have seen
it either remaindered or at Sam's for about $5.

Chris

--
Chris Holoman
Please note my new e-mail address: chol...@acsu.buffalo.edu

[Deborah Linker]

Chis, I would love to have the recipe you used for thanksgiving too.
I am sending our Cajan recipe for injection to the turkey. Really
GREAT! and preferred by our family over roasted turkey.

Cajun Turkey (for deep fat fried turkey)

1 cup wine
1cup chicken stock
1 tablespoon garlic powder
1 minced clove of garlic
1 tablespoon Onion powder
2 Tablespoons Creole Seasoning
2 Tablespoons Cajun Seasoning

Mix. Using injector, inject into turkey. Enought for up to 17 lb
bird. Deep fry in peanut oil.

Debbie