14
RECIPES
Traditional Fried Turkey ...............14
Cajun Turkey........................14
Turkey Gravy .......................15
Fried Chicken .......................15
Five-Spice Chicken Wings
with Dipping Sauce ..................15
French Fries ........................16
Beer-Battered Onion Rings ............16
Indoor Clambake ....................16
Simple Mussels .....................17
Steamed Crab Legs with Garlic Butter ...17
Beer-Steamed Clams with Chorizo ......17
Cinnamon-Spice Doughnuts ...........18
Traditional Fried Turkey
Deep-frying a turkey takes only a fraction of
the time as traditional roasting, plus it frees
up the oven to accommodate the accompanying side
dishes and dessert!
Makes about 12 servings
1 12-pound turkey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1. Preheat the Cuisinart
®
Deep Fryer to 355°F.
2. Dry turkey thoroughly and completely. Any
excess moisture can cause the hot oil to splatter.
Massage bird well with salt and pepper, including
the cavity.
3. Secure the rotisserie assembly to the turkey and
place assembled turkey onto the resting position
of the deep fryer.
4. Once the light signals the oil is to temperature,
use the safety handle to lower the turkey carefully
into the hot oil.
5. Once turkey is in the lowest position and
submerged in the oil, remove handle and select
Rotisserie. Cover the deep fryer for the first 5
minutes of frying to minimize any splatter.
6. Cook turkey for approximately 1 hour and 10
minutes, about 6 minutes per pound. Turkey is
ready when the breast reads 165°F, the deepest
part of the thigh is 170°F, and the juices run clear.
7. Wait at least 15 to 20 minutes before carving.
Cajun Turkey
A twist on the traditional bird. The Cajun flavors
make this turkey the star of a classic Southern
spread, complete with macaroni and cheese,
collard greens and biscuits.
Makes about 12 servings
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 12-pound turkey
1. Dry turkey thoroughly and completely. Combine
the spices together and generously rub over
the entire turkey, being sure to cover the interior
cavity as well as gently rubbing some of the
spice mixture underneath the skin and directly on
the meat.
2. Once the turkey is seasoned, let sit for about
2 hours. Turkey can stay covered and refrigerated
overnight.
3. When ready to cook, preheat the Cuisinart
®
Deep
Fryer to 355°F and secure turkey on the rotisserie
assembly.
4. Place assembled turkey onto the resting position
of the deep fryer.
5. Once the light signals the oil is to temperature,
use the safety handle to lower the turkey carefully
into the hot oil.
6.
When turkey is in the lowest position and
submerged in the oil, remove handle and
select Rotisserie. Cover the deep fryer for
the first 5 minutes of frying to minimize any
splatter.
7. Cook turkey for approximately 1 hour and 10
minutes, about 6 minutes per pound. Turkey is
ready when the breast reads 165°F, the deepest
part of the thigh is 170°F, and the juices run clear.
8. Wait at least 15 to 20 minutes before carving.
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