Berto’s Cajun Fried Turkey

Cajun Fried Turkey
Cajun Fried Turkey
Berto's Cajun Fried Turkey
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Cajun Fried Turkey-injected and rubbed with Cajun seasoning, then deep fried to a golden brown so it turns out nice and crispy on the outside and tender and juicy on the inside. Its hard to describe how delicious this is and its much simpler than it sounds. You have to try a nice, crispy skinned Cajun Fried Turkey-its better than finger lickin' good, but you'll be doing some of that, too!
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Cajun Fried Turkey
Berto's Cajun Fried Turkey
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Cajun Fried Turkey-injected and rubbed with Cajun seasoning, then deep fried to a golden brown so it turns out nice and crispy on the outside and tender and juicy on the inside. Its hard to describe how delicious this is and its much simpler than it sounds. You have to try a nice, crispy skinned Cajun Fried Turkey-its better than finger lickin' good, but you'll be doing some of that, too!
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Here's What You Need
For the Injection Mix
For the Rub
Here's What You Do
  1. If using a frozen turkey, be sure to thaw it properly. See the Recipe Notes.
  2. Take the turkey out of refrigerator about 2 hours before frying.
  3. Remove the giblets and neck and reserve for another use.
  4. Rinse in cold water and pat dry with paper towels inside and out
  5. Mix the ingredients for the rub in a small bowl and set aside.
  6. Melt the butter for the injection mix.
  7. Add all the other injection ingredients to the butter and mix well.
  8. Fill a meat injector syringe with the injection mix then inject the butter mixture into the turkey in several places on all sides. Make sure to get under the wings and legs. Spread some of the dripped injection mixture all over the turkey.
  9. Sprinkle some of the rub mix inside the cavity and rub in with your hand.
  10. Separate the skin from the flesh by sliding your fingers under the skin to loosen.
  11. With your fingers place some rub under the skin.
  12. Apply the remainder of the rub all over the outside of the bird on all sides.
  13. Set the turkey aside to rest for at least an hour.
  14. READ THE RECIPE NOTES BEFORE PROCEEDING
  15. Set the frying stockpot on the burner and add three (3) gallons of frying oil.
  16. With the heat on medium high, heat oil in the turkey fryer to 375 degrees, this will take a while-check every 10 minutes to monitor.
  17. Place the turkey on the turkey rack by inserting the top end through the hole near the neck and out the cavity. (or according to the manufacturer's recommendation)
  18. Turn off the burner. Using the hook, SLOWLY lower the turkey on the rack into the hot oil until it is completely submerged. Re-light the burner.
  19. The oil temperature will drop once the bird is lowered into the oil; place the cover on the pot and the oil temperature should slowly return to about 350 degrees.
  20. Maintain the flame to keep the oil at approximately 350 degrees.
  21. Fry the turkey for about 3 minutes per pound-for a 12 to 14 pound bird, that's 36 to 42 minutes. The turkey is done when the internal temperature of the thigh reaches 165 degrees and the breast is 170 degrees according to an instant read thermometer.
  22. Turn off the burner, then remove the turkey carefully and SLOWLY by lifting straight up on the hook in the handle of the turkey rack. Hold the rack over the fryer until the oil has dripped off. While holding the turkey over the fryer, have someone insert an instant read thermometer into the thigh to check the internal temperature. If done, place the entire rack on a pan.
  23. Set the turkey aside in a pan to rest and allow any excess oil to drip off.
Recipe Notes

Warning: this can be a very dangerous undertaking that can result in serious burns and/or burning down your deck or your house. It has happened! Please observe these safety precautions:

Set up on a clean and clear concrete surface.

Use the proper equipment.

  •              At least a heavy aluminum 30 quart stock pot designed for                                          frying-i.e., tall and narrow.
  •             Proper turkey rack and hook for lowering and raising the                                                turkey into the oil.

Do this outside! Not inside.

Make sure there are no children or pets in close proximity to the fryer at all times.

Do not leave the fryer unattended at any time while frying.

If possible have a fully charged fire extinguisher near by that is rated for grease fire.

Use thermometers to monitor the temperature of the oil and the turkey.

Have help-this is a great thing to do with a buddy or a brother-in-law.

DO NOT OVERFILL THE STOCKPOT WITH OIL. Fires and severe burns will occur if the oil overflows when you lower the turkey into the stockpot. When the turkey hits the oil, the oil will go crazy. The oil WILL overflow if you put the turkey in too fast or if you have too much oil in the stockpot. Once the oil overflows, it hits the flame and then...trouble. I can’t overemphasize this too much.

The fryer stock pot should have a maximum fill line marked on it, but still exercise extreme caution not to over-fill the pot.

One way to determine the amount of oil required is to place the turkey in the pot and add water until it is just over the bird by about 1/2 inch. Slowly remove the turkey and all the water to to drain back into the pot. Mark where the water fill line is and use that as a guide to fill the oil. Dry the pot and the turkey completely with paper towels.  Even when using this technique, exercise extreme caution when lowering the bird into the hot oil.

When lowering the turkey into the hot oi, it is best to turn off the burner. Once the bird is completely in the oil restart the burner.

The frying temperature for the oil is 350 degrees, but heat it to 375 because the temperature will drop significantly when you lower the turkey down.

Covering the pot once things have settled for a little bit of time will help bring the temperature back to 350, at which point you can uncover and use the flame to maintain the temperature. Instructions for properly thawing a frozen turkey can be found here.

Peanut oil is the most common oil used for frying turkey because of its temperature properties, but any vegetable based oil will do.

If you are using a frozen turkey, make sure to thaw it properly according to these instructions.

Nutrition Facts
Berto's Cajun Fried Turkey
Amount Per Serving
Calories 273 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 84mg 28%
Sodium 347mg 14%
Potassium 344mg 10%
Total Carbohydrates 0.3g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 25g 50%
Vitamin A 5%
Vitamin C 0.3%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Aunt Ellen’s Fruit Cakes

Putting the finishing touches on a fruit cake

Fruit Cake? I’m not joking! Don’t give up on fruit cake until you’ve tried Aunt Ellen’s Fruit Cake. It’s full of sweet candied and dried fruit, marinated in cherry brandy then mixed with nuts and a spiced batter that’s baked to perfection. If you haven’t tried fruit cake, this is the one to try. If you are a fruit cake lover, then you’ll know that Aunt Ellen’s Fruit Cake is the best you have ever had!

four fruit cakes on a cooling rack
Aunt Ellen’s Fruit Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Full of sweet candied and dried fruit marinated in cherry brandy, then mixed with nuts and a spiced batter that's baked to perfection. This is why fruit cake is a holiday tradition that has lasted for centuries. If you haven't tried fruit cake, this is the one to try. If you are a fruit cake lover, then you'll know this is the best!
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
four fruit cakes on a cooling rack
Aunt Ellen’s Fruit Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Full of sweet candied and dried fruit marinated in cherry brandy, then mixed with nuts and a spiced batter that's baked to perfection. This is why fruit cake is a holiday tradition that has lasted for centuries. If you haven't tried fruit cake, this is the one to try. If you are a fruit cake lover, then you'll know this is the best!
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Here's What You Need
The Fruit
The Batter
Here's What You Do
Prepare the Fruit
  1. The night before you make the Fruit Cake, chop the fruit into small pieces (about 1/8 to 1/4 of an inch); Set some red and green cherries (sliced in half), some pineapple chunks and some pecans halves aside for topping the fruit cakes. Place the raisins and chopped fruit in a large bowl. Pour ½ cup cherry brandy over the fruit and toss well.
  2. Let the fruit and brandy mixture stand at room temperature overnight, stirring often to mix the fruit.
Other Preparation
  1. Prepare some 8 X 4 aluminum loaf pans (see Recipe Notes) by spreading a thin layer of shortening all over the inside, then lining each loaf pan with parchment paper or wax paper.
  2. Chop the nuts into small pieces (don't pulverize) and mix into the fruit and cherry brandy mix; set aside.
  3. Combine the flour, cinnamon, allspice, grated nutmeg and salt and sift all together into a bowl; set aside.
  4. Preheat the oven to 250 degrees.
Mix the Batter and Fruit
  1. Using a stand mixer, cream the softened butter or margarine until light and fluffy.
  2. With the mixer on a medium speed, add the brown sugar gradually, allowing the brown sugar and butter to completely combine before adding more brown sugar.
  3. Reduce the mixer speed to low and add the eggs one at a time. Make sure each egg is completely mixed in before adding the next egg.
  4. Keeping the mixer on low, add the sifted spiced flour to the butter and brown sugar mixture, a little at a time, making sure that it is all incorporated before adding more.
  5. Turn off the stand mixer and transfer the batter to a large mixing bowl. Stir in the fruit and nut mixture, a little at a time. Mix everything together well, then mix some more!
  6. Turn the mixture into the prepared loaf pans.
  7. Bake at 250 degrees for 2 ½ to 3 hours. The fruit cakes are done when a toothpick comes out clean, but slightly sticky. (see Recipe Notes)
  8. Cool the fruit cakes in the pans for 10 minutes, then turn out onto cooling racks until fully cooled. This will take a few hours or can be cooled over night.
  9. To finish the fruit cake, poke several holes in the top of each with a tooth pick and pour a little cherry brandy over the fruit cakes slowly.
  10. Once the cherry brandy has been absorbed, individually wrap the finished fruit cakes tightly in plastic wrap (airtight) and store. These fruit cakes can be eaten right away or stored for a couple of months in the refrigerator or pantry, or can be frozen for several months.
Recipe Notes

This recipe says to marinate the chopped fruit in the cherry brandy for twelve hours....feel free to do it longer if you want. Just keep stirring it every few hours!

This recipe is easy to increase-just keep all the ingredients proportional.

Sifting the dry ingredients together, then adding the sifted, dry ingredients gradually will make sure that the delicious spices are distributed throughout all the batter.

This recipe will fill approximately five of the 8" x 4" X 2 1/2" loaf pans, or about 15 of the little 6" x 3 1/2" x 2" loaf pans. The little ones are the perfect size for gifts.  This is also great in larger loaf pans or the round  angel-food cake pans.

The cooking time is a good estimate and depends a lot on the size loaf pans you decide to use.   Check after about 2 hours-if they are done the cakes should be firm when you press down on them and just starting to pull away from the sides of the pans. Poke them with a tooth pick-if it comes out clean and just a little sticky, it's done! 

Make sure to wrap the fruit cakes tightly-start with plastic wrap then cover with aluminum foil. Make them airtight! They can be placed in freezer bags and stored for up to six months, either in the fridge or out. They can also be frozen for a year.

Nutrition Facts
Aunt Ellen’s Fruit Cakes
Amount Per Serving
Calories 135 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 17mg 6%
Sodium 98mg 4%
Potassium 76mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 14g
Protein 2g 4%
Vitamin A 4%
Vitamin C 2%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.