Fried Turkey
I can think of few specialties from South Louisiana that have been maligned as much in recent years as the time-honored tradition of frying turkey. Far too often these days you get some horrible amateurish attempt that is carbon black on the outside, red raw on the inside and the cooking area looks like the aftermath of a roadside bomb in Baghdad.It shouldn't be this way. A properly fried turkey is a joy to consume. It is flavorful, juicy and not at all greasy. I typically have problems getting it to the dining table as folks eat it as fast as I carve it off the carcass.
One of the reasons this unique way of cooking remained regional for so long is that you couldn't get the right equipment to cook it. It required that unique mix of Cajun ability to cook allied with a wielding torch to make it possible. The idea of sticking a 180,000 btu propane burner on a knee-high stand was ridiculous to anyone else. But day I saw frying kits for sale at Home Depot for $40 was the day I knew we were in trouble.
So for the sake of humanity and the future of properly fried turkey I give you the Schexnayder guide. The techniques you will find here are what my brother and I have come to rely on after more than a decade of frying.
The very first and most important thing to remember here, people is what we are dealing with. Hot oil. It will mess you up in a big way. Everything from third-degree burns to your home burning to the ground is within the realm of possibility if you don't watch what you are doing.
Because if the so-called consumer advocates have their way and are allowed to crack down on this dangerous way of cooking they won't do a single thing to resolve the real problem here - stupidity. If you are uncertain or inexperienced in dealing with hot oil, you should not be attempting to do this. Try frying chicken on your stovetop a few times before you undertake doing this.
Equipment
The 180,000 btu burner is a must. Keeping the temperature of the oil stable is the real trick of cooking this and that just isn't possible with a regular burner. For most folks, the turkey fryer is only used once or twice a year but you can also use this equipment for other things like boiling crawfish. If you are relatively inexperienced, look for a pot that marks the oil levels. A lot of first-time cooks don't know how to gauge the amount of oil that needs to be used and, as a result, get some serious spillage when they put the bird in. The rig needs to be strong enough for repeated use, the best ones are usually made of one piece of metal. And wear the correct clothing, for God's sake. Ingredients
The night before, dissolve the salt in about two gallons of water in a large stockpot or bucket. Put the turkey in and let it sit refrigerated overnight. You want a bird that is between 10 and 14 pounds. Any larger and it really is too damned big to cook with this method. About an hour or two before you plan to cook the bird take it out of the fridge and remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels. If you plan to inject the bird with a marinade, now is the time. I have several recipes for marinating and coatings but most all follow the same general set of guidelines. Place on the rig, neck side down. Pin the wings behind the back of the carcass so they don't flop around. Set up your frying equipment outside in a location with low traffic. Kids are drawn to the burners like a magnet so you need somewhere you can control who comes to and fro. Stay away from the house and pick a spot you don't mind the grass dying. Fill the pot with 2 to 3 gallons of peanut oil. Peanut oil is important because it has a very high smoking point and you will be cooking at a pretty steep temperature. It also has a wonderfully rich flavor. But some folks are allergic. You can switch for another oil just make sure it has a high smoking point as well. Turn the burner on, light it and put the pot on. Let it heat up to just about 400 degrees.  Insert the bird into the oil. Alright, this is where most folks mess up. Hot oil will do something interesting when you add something cool and wet to it - it will expand. When you toss a bit of water on the skillet that reaction is more than just the water boiling away, the oil is reacting to it. And that happens in a big way when you add the bird.So prepare for the very hot oil to now react very violently. Since it is important to control this reaction you have to slowly lower the bird into the oil. If you drop it right in, I promise you, it will boil over and catch fire. So hold the rig with you hand in a mitt (cause it gets damned hot over the oil) and ease the bird into the oil. If it gets too feisty, pull it out an inch or two. Expect it to froth up pretty good when oil finally enters the hollow cavity. Once the bird is in the oil take a look at the thermometer. The temperature has probably dropped about 15 degrees or so to nearly 375 degrees. This is about where I like to cook it. (Some folks say use a lower temp but usually because they are cooking a larger bird) Increase and decrease the heat to keep it in this range. You want to cook the bird for about 3.5 minutes per pound. So, given this size birds, about 45 minutes. If it starts to float, it is overdone. If I am in doubt I pull it out and cut the drumstick and thigh away a bit to check the joint. If it bleeds, toss it back in for another five minutes or so. When you pull the bird out, it should be deep brown (as show above). Coat the outside with Creole seasoning and let cool. Pull the rig out and carve it up for eating. I usually just plop the meat on a plate covered with a paper towel and let folks sidle up and eat it like that. And, by all means, don't forget the biscuits! |
more: chicken & poultry | Louisiana Cuisine
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