I am a food lover myself and one that comes to mind is deep fried turkey. Whether it is just for friends that you have over for a cookout or for that special holiday dinner. Deep fried turkey tastes great and takes about a fourth less time than baking in the oven. Once you try it you will probably not want to have it prepared any other way. Along with that deep fried turkey you probably tasted one that had a marinade injected into it which transformed the way turkey should taste forever. There are many store bought marinades out there for purchase and many of them are quite tasty when injected into that deep fried bird.
I recently came across an easy do it yourself marinade that you can make with a few simple ingredients and it tastes great. I know it sure was a crowd-pleaser this Christmas holiday when I deep fried a turkey as usual for the family. See the ingredients below and just use your turkey injector to administer the tasty flavor as you would any store bout marinade. You can also use this marinade for chicken and pork even when you grill or bake.
You will need:
- 1 stick of butter or margarine
- 1/4 cup of Cajun seasoning
- 1 1/2 cup of Italian dressing
- 1 fine mesh strainer or cheese cloth
Pour the dressing through the stainer to remove all the big chunks of seasoning that could get clogged in the injector needle. Put the dressing in a microwaveable container with the butter and the Cajun seasoning and microwave until the butter is melted. Stir the mixture well and place it into your injector while it is still warm. Inject the meat with the mixture in several places while drawing the needle back push in the plunger. Proceed to deep fry the bird according to the directions. It usually takes 3 and 1/2 minutes per pound of turkey at an oil temp of 350 degrees.
Don’t worry the mixture tastes very salty and strong as if it might even ruin the flavor of the meat. I thought this at first but when the turkey was done I was so pleased with the flavor. I would not recommend letting the injected turkey set for longer than an hour prior to frying. I say this because the strength of the marinade may be too much if you let it stand too long before cooking. Try it out for yourself and the second time around you will probably want to experiment with different types of dressings and seasonings to come up with your own flavor. I assure you that this is a good starting point for a basic Cajun marinade but if your like me you will want to tweak it just because you can. All for the love of food.
Comments are welcome and appreciated! If you have a recipe to share let us know and we will be happy to post it on the blog! Cincinnati Plumbers can cook and we love to share our recipes.
As always,Why be Wrong…..When you can Flow-Rite!