There’s a widespread view that in the South, we’ll eat anything that’s fried, and fried turkey is no exception! Although fried turkey is not necessarily confined to the South, its origins are very Southern – the heart of Cajun country in Louisiana to be exact. What if you could achieve the crisp and crunchy outside, and moist and flavorful inside that is characteristic of a fried turkey without all of the oil that accompanies it? Well, thanks to my brother Tommy, the answer is that you can with his Infrared Oil-Less Turkey Fryer!
Ingredients:
Tommy let me borrow his Turkey Fryer to try my hand at making this incredible Cajun “Fried” Turkey without the Fry. I used only three ingredients – a turkey, Emeril’s Essence, and peanut oil (just a little I promise!).
Making the Cajun “Fried” Turkey without the Fry:
After removing the giblets and other stuff from the turkey, I rinsed it and patted it dry with paper towels. Then, I tucked the legs into the skin flap. I brushed about two tablespoons of Peanut oil all over the outside.
Next, I sprinkled Emeril’s Essence all over the outside of the turkey. I rubbed it in with my hands to ensure that the outside was well coated.
Finally, I brushed a bit more peanut oil over the outside the turkey. That’s it in terms of the preparation!
I placed the turkey in the basket of the Oil-Less Fryer, and inserted a meat thermometer in the breast. I made sure that the tip didn’t touch the bone.
Then, I placed the basket in the cooker and lit the burner. I cooked the turkey until the thermometer registered 162° F. The cooking time was approximately 10 minutes per pound. I couldn’t believe how good the turkey smelled as it was cooking. When the turkey reached 162° F, I removed it from the cooker, and let rest in the basket where it continued to cook to 165° F from its internal heat.
This is reposted from November 2, 2016.
I carefully removed the turkey from the basket and placed it on a carving board. I let it sit for another 30 minutes or so before cutting into it. Oh my, was it good! It was crispy and crunchy on the outside, and moist and flavorful on the inside. Bottom line – absolutely delicious! Yum!
- 9 Pound Turkey I used a 9 pound Lil' Butterball Turkey
- 2 Tablespoons Emeril's Essence or other Cajun seasoning
- 3 Tablespoons peanut oil
- Remove giblets and anything else from inside of turkey. Rinse and pat dry with paper towels. Secure legs together.
- Brush outside of turkey with 2 tablespoons of peanut oil. Sprinkle 2 tablespoons of Essence all over the outside. Pat seasoning onto turkey. Brush again with remaining tablespoon of peanut oil.
- Insert probe of meat thermometer in breast, making sure not to touch the bone with the tip.
- Place turkey in basket of Oil-Less Turkey Fryer, legs up.
- Place basket in Turkey Fryer. Light fryer and cook turkey approximately 10 minutes per pound, until it reaches a temperature of 162° F.
- Remove basket and allow turkey to rest in basket for 10 minutes while it continues cooking to 165° F from the internal heat.
- Remove turkey from basket; allow to sit 30 more minutes before carving.
- Yield: 1 Cajun "Fried" Turkey without the Fry
Comments