November 20, 2012

Cajun Fried Turkey Recipe

There are so many ways to cook your Thanksgiving turkey and everyone has their own style, whether it's using an old family recipe, adding a secret ingredient or shopping at a certain store in town that helps make the turkey taste all the better.

If you're hosting Thanksgiving in your apartment in Glen Allen, VA this year, you can try this great, different recipe to add a new dimension to your dinner.

Deep-Fried Cajun Turkey

1 Turkey 15-18 lb turkey
6 lbs Plugra butter (or other European-style high-fat-content butter)
Angel Dust Cajun seasoning
1 teaspoon Kitchen Bouquet
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Angel Dust Cajun seasoning:  In a small bowl, combine all ingredients. Use as needed and store in an airtight container for up to 2 months.

For turkey: Cut four of the pounds of butter into cubes. Set two pounds of the cubes aside. Carefully work your fingers between the skin and the meat of the breast. Work two pounds of butter cubes in between and distribute evenly.

Place the reserved cubed butter in the cavity of the turkey and distribute evenly.

Melt the last two pounds of butter, stir in Angel Dust and Kitchen Bouquet. Place the turkey in a deep roasting pan. Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.

Place the turkey into a preheated 450-degree oven and roast for one hour uncovered. After the first hour, cover with aluminum foil and continue to roast until done (approx. 15 minutes per pound). Baste the bird every half hour to ensure a crisp, golden skin.

Watch the video for a little more help too.