Cajun “Fried” Turkey without the Fry
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, it's 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!
- 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
Calories: 748kcal | Protein: 104g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 347mg | Sodium: 541mg | Potassium: 1115mg | Vitamin A: 965IU | Vitamin C: 1.2mg | Calcium: 56mg | Iron: 4.3mg