Aurora Catering's

Cajun Fried "Junkie" Turkey
Yield - 25 buffet servings


Ingredients
1/4 CUP OVEN ROASTED GARLIC PUREE (Put in blender and liquefy)
2 TSP WHITE PEPPER
1 TSP GROUND CAYENNE PEPPER
1/2 LB BUTTER
10 OZ ABITA AMBER BEER (Or any dark beer)
1 TBSP LOUISIANA HOT SAUCE

1 - 10-12 LBS TURKEY
2 -1/2 GALLONS PEANUT OIL

Method
Over low heat, combine all of the marinade ingredients in a 2 quart sauté pan. Simmer just enough to melt the butter and dissolve the seasonings. Cool. OR use Chef Williams brand marinade . (See below)
Remove all of the giblets from the turkey, use a Chef’s syringe and inject the turkey throughout with the marinade. (Use about 8 oz, NOT all of the marinade need be used). Refrigerate and allow the turkey to marinade for 4 -6 hours or even overnight.

**** NOTE: Only do this outside on concrete with plenty of ventilation. (Several houses have burnt to the ground in New Orleans when this recipe was tried inside and on a kitchen stove.)

In a 30 quart (tall not squat) stock pot and a propane burner, with a good regulator, bring the oil to 325F, use the stainless steel basket to hold the turkey (See Below) OR use only 100% cotton twine, tie the legs of the turkey and lower the turkey VERY slowly into the oil. Insure that the oil does not bubble over the sides of the pot. If it does remove the turkey immediately and turn off the burner before a grease fire erupts. (See below in the Chef's notes for more details.)
Fry the turkey for 3 1/2 to 4 minutes per pound. (That’s about 35 to 40 minutes for a 10 pound bird!!)

Alternate Method
Three turkeys may be cook together if fried in an 80 quart pot with 8 gallons of oil. Increase the cooking time by 30 seconds per pound/turkey, this is of course, depending on the burner capacity of your heat source. (A standard jet burner is usually sufficient, a 2 jet burner is recommended).

If you don’t want to make your own marinade then I would suggest this store bought, it makes a good base to start from.
16 OZ JAR CHEF WILLIAM’S CREOLE BUTTER MARINADE

Plate Presentation
Remove for the peanut oil and allow the bird to cool for 10 minutes, drain of excess grease, carve as you would a roasted turkey.

Chef's Notes:
Before cooking you can check for how much oil you need by placing the turkey in the empty pot and filling it with water. You just want to cover the bird completely. Then remove the turkey and measure the water. That's how much oil you need. Remember to leave about 4 inches of space from the top of the pot to the oil's surface. When you place the turkey into the grease that is how high the oil will bubble and splatter.

An accurate thermometer is a must. The oil must remain at 325F exactly, for proper cooking.
Make sure that the propane tank is full when this recipe is attempted. It will require that the burner be on almost full flame for over one hour.
King Kooker makes a 28 quart turkey frying pot it is designed with extra high sides, a stand that holds the turkey upright and a handle that is used to place and remove the turkey from the hot oil.

Contact us for further details....ChefEmile@CustomCatering.net

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Revised: December 20, 2011.