Origin of the "Cajun" Deep Fried Turkey

While preparing for this year’s Thanksgiving fest where I’ll be serving delicious Deep Fried turkey, I became interested in the origin of the succulent treat.

What is deep fried turkey?

“Frying whole turkeys is sort of the Southern version of making fondue. You have a lot of your friends over, you poke around in a pot of hot oil with some sticks, and then you pull out your dinner. Justin Wilson, of Cajun fame, recalls first seeing a turkey fry in Louisiana in the 1930s.”—Something Different: Deep-Fried Turkey, Beverly Bundy, St. Louis Dispatch, November 24, 1997 (Food p. 4)

What is a deep fried turkey you ask? Injected with marinade and cooked in 350 degree F peanut or other vegetable oil, deep-fried turkey is anything but greasy. The deep-frying process seals in the juices creating flavorful meat and tasty golden brown skin. Incredibly juicy on the interior and wonderfully crispy on the exterior, the explosion of flavor and contrasting textures has made it a favorite for…

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