Cajun Deep- Fried Turkey and Buffalo Sauce
Serves 6 to 12
Frying a turkey in hot oil calls for a cool head and a fair measure of caution. Fortunately, Masterbuilt developed the Butterball Indoor Electric Turkey Fryer so you can perfect this great recipe with peace of mind. You want to start with a turkey thats fully thawed and dry; oil and water do not mix. Just follow the safety instructions included in the operation manual closely and youll fry a turkey so good, youll never want to roast one in the oven again.
10 to 14 lbs. fresh or frozen turkey
2 gallons cooking oil, preferably peanut oil
1 (16 ounce) bottle Butterball Buttery Creole Turkey Marinade
Butterball Cajun Turkey Seasoning
1 (10 to 12 ounce) bottle of your favorite hot sauce
½ stick butter (¼ cup)
¼ teaspoon garlic powder
1 ½ teaspoons freshly squeezed lime juice
1. Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill Butterball® Indoor Electric Turkey Fryer with oil to the MAX line; heat to 375° F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavities are free of ice.
2. Pat turkey completely dry on outside and inside of cavity with paper towels. Using an injector syringe, inject ½ cup (4 ounces) Butterball® Buttery Creole Marinade in each breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh. Sprinkle turkey generously with Butterball® Cajun Turkey Seasoning, completely coating the outside of the turkey and inside of the cavity.
3. Place turkey breast side up in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 ½ to 4 minutes per pound. Lift the basket from the hot oil slowly, hooking the baskets drain clip into drain clip mounting hole to stabilize as you check doneness. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165° F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165° F), turn the turkey fryer to MIN and unplug it from the outlet.
4. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.
Low Country Boil
Serves 4 to 6
½ cup Butterball® Cajun Seasoning (or your favorite seafood boil seasoning or bag)
2 lbs. of whole new potatoes
8 to 12 pieces of short-ear corn
2 lbs. pre-cooked smoked sausage (- to 1-inch thick slices)
2 lbs. shrimp, preferably split and deveined
Dipping Sauce Ingredients:
½ cup butter
4 medium cloves garlic, minced
1. Fill Butterball® or Masterbuilt Fryer to the MAX fill line with water. (NOTE: If using a seasoning bag, place bag in basket.) Set heat to 375° F and bring to a boil. This will take approximately 20 to 25 minutes.
2. Add whole potatoes to basket and lower carefully into boiling water; boil for 12 minutes.
3. Add corn to the potatoes, and boil an additional 9 minutes.
4. Add sausage to the potatoes and corn, continuing to boil for 9 more minutes.
5. Lastly, add shrimp. Boil for an additional 3 to 5 minutes until shrimp are pink. Total cooking time for the boil is 33 to 35 minutes. Lift the basket from the hot water slowly, hooking the drain clip on the basket into drain clip mounting hole. Allow Low Country Boil to drain, and serve hot.
1. In a medium saucepan, melt butter over a low heat. Add minced garlic and mix. Drizzle butter sauce over each plate or serve on the side.
***You can substitute 1 lb. of crawfish for 1 lb. of the shrimp in this recipe.***
John McLemore is the author of two cookbooks DADGUM That's Good and DADGUM That's Good, Too.
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