Monday, November 19, 2012

Oil less Cajun Fried Turkey


turkey scape
Thanksgiving is around the corner, needless to say, it's my favorite holiday because it is ALL ABOUT FOOD! 
I have experimented with many Turkey recipes over the years and found fried Turkey to be the most flavorful which is moist inside and crisp on the outside. But there are several things I don't like about the traditional fried Turkey. The injection liquid tastes artificial; simply unacceptable to the foodie. The whole frying process, with gallons of expensive peanut oil can be overwhelming and wasteful. Then, there is the risk of murdering one spouse with the excess calories or stress before the evening is up, trying to watch the frying pot, cook all the sides, keep the children out and decorate the house. 
I have finally found the way to fry a Turkey which would lock all the natural tastes of fall and crispy on the skin without an oz of extra calories other than the big bird itself. The answer is Char-Broil The Big Easy Oil-Less Infrared Turkey Fryer.
( If you like Cajun and prefer baking it, you can prepare the same way like I described in the feed and stuff fall aromatics, like apples, pears, rosemary, onions, carrots etc and bake according to the instruction on the Turkey package)
Recipe as follows:
After thawing the bird ( about 15-16 pounds), prepare the Brine about 2 days before day of serving.

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries ( or 5 spice powder) 
  • 1 1/2 teaspoons chopped ginger
  • 1 gallon heavily iced water
Combine the vegetable stock (or chicken stock) , salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
After removing the bird from brine, it is time for the rub. 

Ingredients For the Rub:

  • 25 medium dried bay leaves
  • 3 1/4 teaspoons dried thyme
  • 3 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons whole black peppercorns
  • 3 tablespoons hot Creole seasoning
  • 2 teaspoons garlic powder

Directions

  1. Pat the turkey dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
  2. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
Finally, when you are ready to fry. Use a paper towel and wipe off as much marinate "debris" as possible. Then gently place the bird in the cage and into the Oil less Fryer. Depending on the weather condition, it takes about 5- 10 minutes a pound. Go Ricochet and check the bird in a couple of hours and pull it out of its cage when the temperature of the thickest part (usually the thigh) hits 170 degree. 
fry turkey
Turkey

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