Preparation / Directions:
Fire Hazard - Please Use Caution With These Recipes MY HINTS TO YOU!
1. ALWAYS FRY TURKEYS OUTSIDE AND KEEP CHILDREN AWAY!
2. Make a "long handle holder" to aid in raising and lowering your bird.
3. Be VERY CAREFUL and SLOWLY lower the turkey into the oil. Immersion causes quite a reaction.
4. Use a LARGE, DEEP heavy duty pot that the turkey fits in with plenty of room for your oil.
5. Before filling the pot with oil, fill it with water and lower the packaged turkey into the pot. This lets you find the level for the oil and avoid overflow. A 40 quart pot filled to 24 quarts is usually about right.
6. Cooking time is usually 4 minutes per pound with the oil temperature being 350 degrees. Remember to use ONLY peanut oil.
7. The more "Cajun Style" you make them the better they taste!
8. Keep the bird under 15 pounds or the outside will get overdone before the center of the breast and thighs are done.
Note: The oil cost for 1 bird is outrageous. We have used the same oil to do about 5 to 10 birds which makes it lots less expensive.