1/2 cup unsalted butter
1 1/2 cups onions, finely chopped
1/2 cup celery, finely chopped
6 cloves garlic, minced
1/4 cup hot peppers, seeded and finely minced
2 tablespoons sea salt
2 tablespoons cayenne
2 teaspoons freshly ground black pepper
1 cup turkey broth
1/4 cup Worcestershire sauce
two 12-pound whole turkeys, rinsed and patted dry
4 teaspoons sea salt
4 teaspoons cayenne pepper
as needed butter, melted
5 to 6 gallons peanut oil
Preparation
Cajun Spice Marinade:
Melt butter over medium high heat. Add onions, celery and garlic and sauté until soft.
Add minced peppers, 2 tablespoons each sea salt and cayenne and 2 teaspoons black pepper. Cook to a rich golden color, stirring frequently.
Add broth and Worcestershire sauce, bring to a boil. Remove from heat; let cool slightly.
Transfer mixture to a blender and purée until smooth. Strain, pressing down on solids to release all liquids. Discard solids and pour liquid into injector needle.
Inject purée into turkeys by inserting needle, without piercing the cavity. When filling, begin to draw the needle out as the injector is released (ensuring maximum liquid to be injected into the turkeys). Inject all areas including breasts, drumsticks, thighs and wings. Pour remaining purée into cavity of turkeys and rub it over inner surface. Cover and refrigerate overnight.
Dry Fry Procedure:
Combine 4 remaining teaspoons each sea salt and cayenne pepper.
Brush entire surface of turkeys with melted butter. Dust with salt/cayenne mix.
In a safe outdoor area with a level surface, heat about 5 to 6 gallons of fresh peanut oil in a 10+ gallon stockpot to 400 degrees F.
Place each turkey in a basket or on a rack, neck down. Carefully submerge, one turkey at a time, into the hot oil. Adjust heat source so oil temperature maintains 350 degrees F.
Deep-fry turkey for 3 to 4 minutes per pound or until an internal temperature of 170 degrees F. in the breast or 180 degrees F. in the thigh is reached.
Slowly lift turkey from the hot oil and allow to drain for a few minutes on a full size sheet pan. Allow turkey to rest for 20 minutes prior to carving.
Repeat frying process with second turkey.
Recipe Source: Recipe provided by Bev Shaffer, Chef and Cooking School Director at the Mustard Seed Market and Cafe in Akron, OH
Chef: Beverly Shaffer is the chef/director of the cooking school at Mustard Seed Market & Café, Akron, OH, and coordinator of market demos. She has been a cooking school director and instructor for 15 years and spent 10 years as a caterer. Chef Shaffer has made more than 40 appearances on all four major Cleveland networks and is the producer and host of an award-winning cable show. She has received many national and local commendations and more than 120 cooking awards.
Restaurant: Mustard Seed Market & Café
Location: Ohio
Source:www.eatturkey.com
