Weekly Tailgate Menu: November 21, 2007
This Week's Recipes:
- Pat's Cajun Fried Turkey
- Broiled Turkey
- Turkey Wraps
Of course, it’s Thanksgiving week so you know I’m going to toss out some turkey recipes… and the Turkey Wraps are a great way to make use of Turkey Day leftovers (you know you’re going to have some).
Pat’s Cajun Fried Turkey
Chef Pat Mould
10- to 12-pound fresh or thawed turkey.
3 gallons of LouAna® Peanut Oil.
Marinade of choice and injector.
Propane or Electric Deep Fryer.
Remove the giblets and neck. Inject marinade into the breast, thighs and legs-one ounce of marinade for every pound. This helps keep the turkey moist. Pat the turkey dry inside and out.
Pour LouAna® Peanut Oil into the pot, reaching the fill line. Heat the oil to 375 degrees F and maintain 350 degrees while frying.
Place the turkey in the fryer basket, breast side down. Slowly lower it into the hot oil. The oil will froth and bubble and might splatter, so be careful. The oil temperature will drop when you add the turkey, so be sure to adjust the thermometer to bring it back up to 350 degrees F. Maintain that temperature throughout the entire cooking process.
Allow the turkey to cook four minutes per pound. Turn off the fryer. Using the fryer basket, lift the turkey out of the oil. Move the basket to a nearby area that has been lined with paper bags. Insert a meat thermometer into the thickest part of the breast and thigh. It should register at least 180 degrees F; if not, continue frying until turkey reaches 180 degrees F.
Place the turkey on its back on the platter lined with paper bags or towels to absorb any oil. You should let the fried turkey sit for 10 minutes, then carve, serve and enjoy!
Serves 8 – 10
Click here to see a video of this recipe.
1 turkey, cut up
1 cup butter, divided
1 teaspoon salt
½ teaspoon black pepper
Favorite poultry seasoning mix
2 cups chicken stock
Rub turkey with butter and sprinkle with salt, pepper, and seasoning mix. Place on well-greased broiler pan and broil for 20 minutes, turning occasionally, until all parts are evenly browned. Remove from oven and turn down heat to 350ºF.
Place turkey in a baking pan and dot with remaining butter. Add stock, cover tightly, and bake for 30 minutes. Baste several times with liquid in the pan until done.
Serves 4 – 6
1 cup creamy Caesar dressing
4 12” flour tortillas
12 leaves romaine lettuce
2 cups cooked turkey, chopped
1 (7 oz.) jar drained roasted peppers
¼ cup grated Parmesan cheese
Spread 2 – 3 tablespoons of Caesar dressing over the surface of each tortilla. Place 3 lettuce leaves on each tortilla. Add turkey and peppers to one side of each tortilla and sprinkle the cheese on top. Roll each tortilla tightly beginning with the side with the turkey.
Wrap each rolled tortilla individually in plastic wrap and refrigerate for 1 hour. Cut each wrap in half or into bite-sized pieces before serving.
Image credit: Ifood.tv