Poor Als Fried Turkey

Poor Als Fried Turkey

 

 

Ingredients: 

  • 2 fresh turkeys, each about 10 to 12 lbs
  • 1 large yellow onion, minced
  • 8 cloves garlic, peeled
  • ½ cup chopped peppers (you choice of green bell peppers, fresh jalapenos or mild bananas, or a combination of all three)
  • ¼ cup salt
  • ¼ cup Cajun Chef Cayenne Red Pepper
  • About 10 gallons peanut oil 

Steps: 

Clean the turkeys and rinse them with cool water. Leave the skin flap at the neck intact. In a small mixing bowl, combine the onion, whole garlic, peppers, and half each of the salt and cayenne. 

With a sharp boning knife, make slits in the breast and upper thighs of the turkeys and stuff this mixture into the slits with your fingers. (You may want to use plastic gloves for this.) Pack it in well. Season the outside of the turkey with the remaining salt and cayenne, rubbing well. Place the turkeys in large plastic bags and refrigerate for 8 to 12 hours. 

Remove the turkeys from the refrigerator and set them aside for about 30 minutes. Pour enough of the oil to fill the pot about three-fourths full. Turn on the heat. The oil should be 350° to 360°F. Grab the turkey by the neck flap and gently and carefully submerge it into the hot oil. Be careful as the hot grease may overflow and splatter. Cover the pot. Turn the turkey every 10 minutes, using the long-handled forks. It will take 45 minutes to 1 hour to cook each turkey. When the legs begin to spread open and the internal temperature reaches 170° to 180°F on an instant read meat thermometer the turkey is done. 

Carefully lift the basket out of the hot oil. You can insert a broomstick through the handles and have two strong people lift the basket out of the pot. Using the long-handled fork, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. 

Repeat the process for the second turkey. Each turkey will serve about 10 to 12.

1 Item

per page
Set Ascending Direction
Ground Spices, Eggplant Dressing, Fried Eggplant Sticks, Creole Tomato Casserole, Eggplant And Rice Dressing, Stuffed Mirlitons, Quick And Hearty White Bean Soup, Seafood Gumbo, Okra-corn Chowder, Ratatouille Soup, Corn Relish, Macaroni And Cheese Souffle, Macaroni With Four Cheeses, Macaroni And Cheese, Lemon Rice, Honey Nut Rice Dressing, Crab Chops, Broiled Trout With Lemon Butter, Trout Marguery, Crab Puffs, Crabmeat Casserole, Crawfish Jambalaya, Shrimp And Crawfish Fettuccini, Papas Fried Catfish, Baked Fish Fillets, Shrimp Creole, My Version, Sautéed Soft-shell Crabs, Shrimp Quiche, Shrimp Etouffee, Shrimp And Garlic Kabobs, Boiled Shrimp, Garlic Bread Pudding Cups, Aunt Lois Vegetable Casserole, Smothered Cabbage, Marinated Shrimp And Corn, Spicy Hamburgers, Pepper Stuffed Turkey, Poor Als Fried Turkey, Stuffed Pork Chops, Mushroom Meat Loaf, Belles Garlic Meatballs, Veal Cordon Bleu, Sopchoppy Sauce, Chicken Aux Gros Oignons, Chicken Fricassee, Grilled Duck Breasts, Shrimp And Eggplant Beignets, Hollandaise Sauce, Trout Marguery, Grillades, Smoked Salmon Benedict, Quick Hollandaise Sauce, Spanish Eggs, Mushroom Eggs Benedict, Brunch Casserole, Spoon Bread With Corn, Spicy Shrimp, Mini Crawfish Pies, Cheese Crisps, Crawfish Boulettes, Tamale Balls, Armadillo Eggs, Creole Scramble, Crawfish And Shrimp Etouffe, Creole Seasoning Blend, Crawfish Pie, Baked Chicken with Crawfish Stuffing, Chicken And Sausage Jambalaya, Chinese Pork Chops, Chicken Fricassee, Chicken Wontons, Tangy Cucumber Salad, Zippy Tuna Salad, Creamy Pasta Salad, Pesto Sauce, Mushroom Steak Gravy, Crawfish And Shrimp Etouffe, Chicken and Sausage Gumbo, Tortilla Soup, Chicken Noodle Soup, Crawfish Bisque, Crawfish Chowder, Italian Spinach Sausage Pie, Classic Green Bean Casserole, Crawfish Cornbread, Creamy Vegetable Medley, Alligator Fingers, ,
Rating:
0%
Cajun Chef Cayenne Red Pepper

1 Item

per page
Set Ascending Direction
Cajun Food Delivered Nationwide