Oh font of all Knowledge....

Any decent recipes for "Cajun" style turkey?

TIA.

--
Petel .
02 M2 Buell.
C90-ZZR.

http://homepage.ntlworld.com/peteh1/website/index.html

 

Any decent recipes for "Cajun" style turkey?

Deep Fried Cajun Turkey


1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaves
1 tablespoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
1 (10 to 12 pound) whole turkey
4 to 5 gallons peanut oil (see note)

Preheat oil to 375 degrees F.
Stir salt and seasonings together. Mix until well blended. Use 1/2 to 2/3
cup for a 10 to 12 pound turkey. May be stored for several months in an
airtight covered jar.
Remove the giblets and neck from the turkey. Rinse the turkey well with cold
water and pat dry thoroughly with paper towels. Take care to dry both inside
cavities. Place in a large pan and rub the interior and exterior of the bird
with the seasoning mix. To allow for good oil circulation through the
cavity, do not truss or tie legs together. Cut off the wing tips and plump
little tail as they may get caught in the fryer basket. Cover pan and place
in refrigerator overnight.
Place the outdoor gas burner on a level dirt or grassy area. Never fry a
turkey indoors, in a garage, or in any structure attached to a building. Do
not fry on wood decks, which could catch fire, or concrete, which could be
stained by the oil. (Safety tip: have a fire extinguisher nearby for added
safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At
medium-high setting, heat the oil to 375 degrees F.(depending on the amount
of oil, outside temperature and wind conditions, this should take about 20
to 40 minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down. When the
deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the
hot oil. The level of the oil will rise due to the frothing caused by the
moisture from the turkey but will stabilize in about 1 minute. (Safety tip:
to prevent burns from the splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering
and raising the turkey). Immediately check the oil temperature and increase
the flame so the oil temperature is maintained at 350 degrees F. If the
temperature drops to 340 degrees F. or below, oil will begin to seep into
turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a
10 to 12 pound turkey. Stay with the cooker at all times, as the heat must
be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F.
in the thigh, carefully remove the turkey for the hot oil. Allow the turkey
to drain for a few minutes. (Safety tip: allow the oil to cool completely
before storing or disposing). Remove turkey from the rack and place on a
serving platter. Allow to rest for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola, or
safflower oil. To determine the correct amount of oil, place the turkey in
the pot before adding the seasoning and add water until the turkey is
covered. Measure the amount of water and use a corresponding amount of oil.
Dry the pot thoroughly of all water



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Robbo
1500GL 1988 Goldwing (Rebuild in process)
BMW K100 RS 1984
BotaFOF #19
E.O.S.M 2001/2002/2003
B.O.S.M 2003
FURSWB#1 KotL
YTC449
PM#7

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(( ((

 

<snip>

Excellent recipe.

I`ve just spent the last few minutes "Googling" and come up with some
alternatives.

Something strikes me ...I never realised before that the use of "common
herbs" I.E Thyme and Basil was so prevelant in Cajun cooking.
Garlic seems to be used a lot as well..

Anyway.. I`m trying this tommorrow..

Teaspoons..

2 Paprika
2 Cayenne
1 Clove Garlic crushed (maybe 2)
1/2 salt
Loads of ground Black Pepper.
1/2 Thyme.
1/2 each of Oregano and Basil.

With the leg of turkey, smeared in peanut oil, then spiced with above and
slow cooked, maybe wrapped in foil to keep the flavours in.

I`ll let you know if I get Salmonella ;-)


--
Petel .
02 M2 Buell.
C90-ZZR.

http://homepage.ntlworld.com/peteh1/website/index.html

 

Don't blame me if you do though ;-)

Chill out, enjoy, drink in (?) moderation, eat and relax.


--
-
-

Robbo
1500GL 1988 Goldwing (Rebuild in process)
BMW K100 RS 1984
BotaFOF #19
E.O.S.M 2001/2002/2003
B.O.S.M 2003
FURSWB#1 KotL
YTC449
PM#7

\= /=
\= / /=
\ \= / /=
\\\' , / //
\\\//, / //,
\_-//' / / /<,
\ /// <//`
/ >> \\\`__/
/,)-^>> _\` \\\
(/ \\ //\\
// _//\\\\
(( ((

 

The Daily Telegraph, only 250 years late, reported the expulsion
last month. A load of Acadians were deported from Canada and went
to Louisiana to become Cajuns.
Some of them want an apology!
If they hadn't been expelled they would still be Canadians!

Report from http://www.telegraph.co.uk follows:



Britain 'acknowledges' expulsion of Acadians
By Marcus Warren in Grand Pre
(Filed: 06/12/2003)

The Queen is to atone for the past deeds of British redcoats in Canada
in an unusual foray by the Crown into the fraught sphere of relations
between the country's English- and French-speakers.

A royal proclamation, expected to be issued next week, will acknowledge
- but not apologise for - the expulsion of the Acadians from this bleak
corner of Nova Scotia in the 18th century.
<http://www.telegraph.co.uk/news/graphics/2003/12/06/wacad06.jpeg>
'The Arrival of the Acadians in Louisiana', by Robert Dafford. The
French speaking settlers, landed after being shipped out of Canada by
the British

More than 11,000 of the French-speaking farmers and their families, now
known as Cajuns, were rounded up and shipped abroad and their houses
burned during the deportation, which began in 1755 and lasted eight
years. They had refused to swear allegiance to the Crown.

For many Acadians the episode was an early example of "ethnic
cleansing". Some Anglophones, however, regard the episode as just one
brutal chapter in a series of brutal colonial wars. English settlers,
they say, might well have suffered the same fate if France had won the
wars in North America.

Grand Pre, the Acadians' main settlement and now the site of a memorial
to their fate, was blanketed in snow yesterday. But before they were
scattered across the globe, many of them regarded the place as paradise
on earth.

Many ended up in the steamy bayous of Louisiana, where they were called
Cajuns and became better known for spicy cuisine and dishes such as
gumbo as well as the distinctive sound of their folk music.

Now the Queen has been prevailed upon to make symbolic restitution for
the wrongs of the past by Canada's outgoing prime minister, Jean
Chretien, who steps down next week.

Her governor-general, Adrienne Clarkson, will sign the proclamation
recognising what the Acadians call le grand derangement on the monarch's
behalf on Wednesday. On such sensitive matters, the Queen and her
representatives in Canada have little choice but to heed the advice of
her government.

The activists who petitioned her to recognise the events of two and a
half centuries ago have pronounced themselves satisfied with the gesture.

However, their leader, Euclide Chiasson, would like the Queen to make
further amends by visiting Grand Pre on her next trip to Canada in 2005.
"It would be wonderful if she took a day or two to visit the site and
read this proclamation," he said. "Imagine what this would mean for our
people. There is no desire for vengeance. We don't want people to feel
guilty."

However, the revisiting of the saga has provoked controversy in some
quarters, with one columnist complaining that history was being
rewritten to recast "a legitimate tragedy as a cheap little robbery".

"The Acadians of 1755 do not merit the stamp of victimhood some of their
descendants desire," Colby Cosh wrote in the National Post. The one good
thing about acknowledging the events was that "it probably won't cost
too much", he added

Ethnic Japanese, Chinese and Ukrainians have all protested at their past
treatment by the Canadian authorities in recent years, and the Canadian
establishment has readily expressed contrition for historic wrongs.

The sufferings of the Acadians, who number 300,000 in today's Canada,
are slightly different in that blame for them can be put squarely on the
British Crown. The mastermind of the whole operation was the then
governor, the Englishman Charles Lawrence.

However, most of the troops who carried out his orders came from the
colonies to the south - New England. While English-speaking civilians
were not directly involved in the expulsions, they were their main
beneficiaries, swiftly occupying the land and the dykes built by the
Acadians.

The Acadians should "thank the good Lord that they weren't at the top of
George II's hit list," joked Jim Meek in the Halifax Chronicle-Herald.

Canada's wider linguistic strains between the English-speaking majority
and the Acadians' cousins in Quebec make the battle over their history
that much more piquant.

Exhibiting a stoicism which has held them in good stead over the
centuries, many Acadians seemed almost unmoved by the news of the
proclamation. One, Susan Surette-Draper, said: "We didn't spend a lot of
time thinking about the deportation when I was young. The Acadians are
forward-looking people."