Cajun Deep Fried Turkey

INGREDIENTS
1 10- to 13-pound turkey (thawed, rinsed, and patted dry)
16-ounce bottle of Cajun butter flavor injector
1 can of turkey gravy (smooth, without lumps)
1 stick of melted butter
1 tablespoon of New Orleans Original Firehouse Flashover Creole Seasoning (or your favorite Creole seasoning blend)
1 Ziploc Bag – Size XL
Peanut oil
Turkey fryer
Propane gas burner and bottle
Submersible thermometer
Lighter
Aluminum Pan
Paper Towels

STEPS
The day before frying the turkey, set up fryer outside.  Place thawed turkey into fryer and fill with water until completely submerged.  Mark how much liquid is needed.  Remove turkey, pat dry and set aside.  Clean fryer to prepare for cooking. 

To make the injector sauce, combine Cajun butter flavor sauce, butter, Flashover Seasoning and the turkey gravy into a saucepan. Heat thoroughly while whisking. Let sauce cool down.  Fill injector with cooled cool sauce then pump sauce into wings, legs, thighs, and breasts.  The more sauce injected into the turkey the better it will taste.  Place turkey into an XL Ziploc Bag and let it sit the refrigerator overnight.

Fill fryer with peanut oil up the line marked the previous day.  Heat until oil is 300 degrees.

While oil is heating up, remove turkey from refrigerator and take it out of the ziplock bag.  Next, mount it on the stand that came with the turkey fryer.  Slide the turkey, with legs facing up, over the road through the turkey cavity.  The loop at the top of the rod is used to lower the turkey into the oil. When the temperature is right, slowly lower the turkey with the hook into the hot oil. Be very careful because it will splatter a bit. Once it is in the oil, crank up the heat until it comes back up to 300 degrees. Now turn the fire down low and check your watch.

Cook for three and half minute per pound at 300 degrees.  When the time is up, pull the turkey up to drain, and then remove the turkey to an aluminum pan that is lined with paper towels. This will absorb the excess oil after frying.

Note: Try to use turkeys that weight between 10 and 13 pounds. Larger turkeys can turn out tough and may not fit into the average-sized fryer.

Robert Medina
Author of “If You Can’t Stand the Heat…A New Orleans Firefighter’s Cookbook”
Fireitup Foods LLC
Miramar Beach, FL 32550
FireItUp@cox.net
(850)269-2942 - office
(850)585-7891 - mobile
(626)739-4834 - fax
Fireitup.tateauthor.com
Fireitupfoodsllc.com
 

ABOUT THE GUEST:
Robert Medina was raised in New Orleans around family and friends where cooking is a way of life. Robert spent nearly twenty-four years as a firefighter in New Orleans, where he took over duties as the firehouse cook after honing skills he learned from his predecessors. To this day, he sticks with the credo that if you can satisfy a firefighter's palate, you can satisfy anyone's.

"If You Can't Stand the Heat...a New Orleans Firefighter's Cookbook" brings you into the firehouse kitchen. It contains recipes for classic New Orleans fare as well as many original firefighter recipes from this culinary capital. If you've ever wanted to cook a gumbo, make an etouffee, or just master a basic roux, this book is for you. If You Can't Stand the Heat goes a step beyond the typical cookbook by including as many details as possible. Should the pot be covered while cooking? Should the ingredient be hot or cold when mixed in? These step-by-step instructions take all the guessing out of cooking.

If you have ever had the desire to try Southern, Louisiana, or in particular, New Orleans-style cooking, Robert Medina breaks it down into easy-to-follow steps that will turn you into a great firehouse cook practically overnight. It is truly Big Easy cooking made easy!

*Part of the proceeds from each copy of this book sold will benefit the National Fallen Firefighters Foundation

ABOUT THE BUSINESS:
 Fireitup Foods LLC offers for purchase New Orleans Original Firehouse Flashover Creole Seasoning, a blend which former New Orleans firefighter Robert Medina developed over 30 years ago. He used it to create many meals during his 24 years on the NOFD. This Creole seasoning features a great flavor combination of all-natural ingredients – low in sodium and just the right amount of savory zest and subtle heat. Sprinkle generously on chicken, seafood, pork or beef – anywhere where you want to capture that unique New Orleans Creole taste! No fillers. No MSG. A private label recipe produced and bottled by Deep South Blenders in New Orleans, Louisiana.

SPECIAL EVENT INFORMATION:
Book Signing of “If You Can’t Stand the Heat…A New Orleans Firefighter’s Cookbook” will take place at the Junior League of Mobile’s Christmas Jubilee being held at the Greater Gulf State Fairgrounds. Robert Medina will be featured in the Author’s Corner in conjunction with Barnes & Noble Booksellers Eastern Shore Centre on Friday, November 16 from 9:30am-1:30pm.

Dates and times for Christmas Jubilee: 
Thursday, November 15: 
10:30 a.m. – 8:00 p.m. 
Friday, November