11 Ratings 5 star values: 4 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 3
Revamp the conventional turkey by coating that in Cajun spices. Be careful when lowering the bird into the fryer.


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Ingredient Checklist 1 8-10 lb turkey Peanut oil 1 ½ teaspoons salt 1 ½ teaspoons sweet paprika ¾ teaspoon dried thyme, crushed ¾ teaspoon black color pepper ½ tespoon garlic powder ½ teaspoon onion powder ¼ teaspoon cayenne pepper
Remove the neck and giblets indigenous the turkey. Rinse inside of turkey; pat dried with file towels. If present, remove and also discard the plastic foot holder and pop-up timer.

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For rub, in a tiny bowl incorporate salt, paprika, thyme, black pepper, garlic powder, onion powder, and also cayenne pepper. Slip her fingers between turkey skin and meat to ease the skin over the breast and leg areas. Lift skin and also spread some of the rub straight over breast, thigh, and drumstick meat. Season human body cavity with any type of remaining rub. Tuck the ends of the drumsticks under the band of skin throughout the tail or tie legs to tail v 100-percent-cotton string. Twist wing advice under back.


Place turkey, breast side up, in basket. Gradually lower basket into hot oil. Be cautious of splattering oil. Preserve oil temperature about 350 degrees F. Fried food turkey for 24 come 30 minute (3 minutes per pound). Eliminate turkey from hot oil to inspect doneness. Insert a meat thermometer right into the meaty component of the thigh. Turkey is done as soon as thermometer it is registered 180 levels F.

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553 calories; fat 33g; cholesterol 220mg; saturation fat 7g; carbohydrate 1g; mono fat 14g; poly fat 10g; protein 61g; vitamin a 194.4IU; sodium 468mg; calcium 50.5mg; steel 3.8mg.
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