Copycat Popeyes Cajun Fried Turkey Recipes

COPYCAT POPEYE'S CAJUN FRIED TURKEY

Steps:

• For Seasoning Mix: Combine kosher salt, peppers and onion powder in one bowl. Cover and hold for service. Important beginning note: To identify the correct amount of oil to use in the commercial fryer, place the turkey in the fryer before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Drain and dry the fryer thoroughly before placing the oil in the fryer. Remove the neck and giblets from the cavity. Wash the turkey well with cold water. Drain and completely pat dry both the inside and outside of the turkey with paper towels. Cut off the wing tips and tail so they do not get caught in the fryer basket. Place turkey in a large pan and rub the inside and outside of the turkey with 1/2 of the Cajun Turkey Seasoning Mix. Do not truss or tie legs together. Cover the pan and refrigerate turkey overnight. For Marinade: Over very low heat, melt butter and stir in salt, black pepper, white pepper and cayenne pepper in a small saucepan. Stir until well blended. Allow mixture to cool to about 100 degrees F. Spoon or pour into injector needle and inject the turkey, covering all the thick areas such as the breast and legs. Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F -- about 20-40 minutes. Place the turkey, neck down, in a basket or on a rack. When the oil temperature registers 365 degrees F on the deep-fry thermometer, carefully lower the turkey into the oil. The oil level will rise from the frothing caused by the moisture from the turkey but will settle in about one minute. Check the oil temperature immediately and increase the flame to maintain the oil at 365 degrees F. Cook the whole turkey about 3-4 minutes per pound. Monitor and regulate the heat at all times. When a food thermometer registers 170 degrees F in the turkey breast or 180 degrees F in the thigh, remove the turkey from the oil and let it drain for a few minutes. (Let the oil cool completely before storing or disposing it.) Remove turkey from the rack and place on a serving platter. Immediately sprinkle turkey with the remaining Cajun Turkey Seasoning Mix. Allow the turkey to sit for 20 minutes before carving. Recipe Source: Popeye's Executive Chef Billy Jacob

CAJUN DEEP-FRIED TURKEY

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
• Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
• When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
• Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.