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Mix together the seasonings to create a blend. Stuff turkey cavity with celery and onions. Next, coat the turkey with olive oil and rub it with the seasoning blend. Place the turkey breast in the slow cooker. Cover and cook on low for 6 to 8 hours or until reaching an internal temperature of 165 degrees.
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Preheat the oven to 425°F. Transfer the turkey to a large roasting pan with rack. Tuck the wings under the bird to prevent browning, and tie the legs together. Then pour the chicken broth into the bottom of the pan. Place the turkey in the oven and roast for 15 minutes.
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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.
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Heat the oil to 365˚F (185˚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.
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Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer registers 300°. Lower turkey very slowly and carefully into pot, and cover. Maintain a temperature of 280° to 310°. Fry for 3 1/2 minutes per pound of turkey; the internal temperature should be 165°.
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Remove turkey and set aside. Heat oil to 365 degrees F (185 degrees C). Return turkey to the cooking basket and lower slowly into hot oil using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in hot oil. Cook for 36 minutes or 3 minutes per pound of turkey. An instant-read thermometer inserted.
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Cajun Deep-Fried Turkey Breast Ingredients •2 cups all-purpose flour •1/4 cup Cajun Spice Blend •3 large eggs •1/2 cup milk •2 cups Panko style breadcrumbs •4 turkey breast cutlets (1.
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Maintain the heat at 350-375 degrees Fahrenheit and cook until the internal temperature of the turkey breast (at the thickest part) is 150-155 degrees. Remove from oil carefully and place on paper towels to drain. Let rest 15-20 minutes before slicing.
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Step 1. Melt the butter in the microwave, add the water and seasonings and mix thoroughly. Inject all of the marinade into every part of your turkey and if possible let sit overnight in the refrigerator. Remove from the refrigerator and allow to warm up for about 30 to 45 minutes before frying.
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Combine all the ingredients for the Cajun turkey injection in a small saucepan. Simmer together over medium heat for 5 minutes to soften all of the herbs and spices. Pour the butter mixture into a narrow vessel (like a cup or liquid measuring cup) with the 1/2 cup chicken stock and stir to combine. Inject the turkey.
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Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. Prepare fryer by adding peanut oil and heating until the oil temperature reaches 375 degrees Fahrenheit. Inject turkey with cajun injection fluid, about one ounce of injection for each pound of turkey.
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Place the turkeys in large plastic bags and secure tightly before refrigerating for 24 hours. To fry each turkey, fill the cooking pot three-quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place one turkey in the basket insert and carefully and slowly lower it into the hot oil.
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Inject 4 oz marinade into each side of breast. Sprinkle outside generously with Cajun Seasoning (your preferred brand). 03. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. 04. Reduce temperature to 325°F. Fry turkey for 7 minutes per lb. (Example: 6 lb turkey breast, 6 X 7=42 minutes) 05.
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To a large stockpot over medium-high heat, add 1 gallon of water, kosher salt, sugar, mustard, garlic and lemon juice. Add the cajun seasoning blend to the pot and bring mixture to a full rolling boil. Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.
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Meanwhile, fill the pot with the measured oil and heat it to 350 F. The temperature is important, so use a thermometer to test. Place the turkey breast on the rack, attach the hook, and very slowly lower the breast into the hot oil.
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Mix and grind together the onions, celery, chile peppers, vinegar, salt, and sugar. In a sauce pan over medium heat, heat until mixture just comes to a boil. Then turn heat down to low and let simmer, stirring occasionally, for approximately 2 hours. Remove from heat and let cool.
