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Cajun Deep-Fried Wild Turkey
Howdy,
Thanksgiving's right around the corner, here is my secret receipe for cooking a bird while camping. This is the one I'm using this year!
Ingredients:
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Directions:
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings(rope) around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
We are meeting friends and tent camping at Gunlock State Park in southwestern Utah over the holiday and they all want me and desertrose to cook! Yum, this receipe was one I learned in cooking school in New Orleans before I was drafted to the Army...gee, am I that old already?
If you have a turkey receipe, please share, thanks!
Thanksgiving's right around the corner, here is my secret receipe for cooking a bird while camping. This is the one I'm using this year!
Ingredients:
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Directions:
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings(rope) around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
We are meeting friends and tent camping at Gunlock State Park in southwestern Utah over the holiday and they all want me and desertrose to cook! Yum, this receipe was one I learned in cooking school in New Orleans before I was drafted to the Army...gee, am I that old already?
If you have a turkey receipe, please share, thanks!
A canvas campateer