Emeril Thanksgiving Turkey

Source Cajun "fried Turkey

While preparing for Thanksgiving this year's festival, where I will be serving delicious Deep fried turkey, I was interested in the origin of the treatment of succulents.

What is deep fried turkey?

"Fry turkeys is a kind of version of the South to make fondue. You have many friends at home, to dig into a pot of hot oil with sticks, and then removed dinner. Justin Wilson, the Cajun fame, recalls first seeing fry a turkey in Louisiana in the ."— something different: fried Turkey 1930, Beverly Bundy, St. Louis Dispatch November 24, 1997 (Food p. 4)

What is a fried turkey, you ask? Injected with the marinade and cooked in 350 Degreef peanut or other oil vegetable fried turkey is anything but fat. The frying process seals in the juices by creating tasty and succulent meat of brown leather with gold. Incredibly juicy in interior and wonderfully crispy on the outside, the explosion of taste and contrasting textures has become a favorite for barbecues, block parties, festivals, parties and receptions informal wedding holiday.

It seems that for the first time on the fried turkey about 15 years ago, then suddenly everyone and his brother was doing. So What prompted this sudden phenomenon?

Roots in the southern United States

fried turkey has origins in the southern U.S. ie, Louisiana. I heard there are a few restaurants in southern Louisiana that became popular through the injection of whole birds with a Creole-style seasoning then fall into hot peanut oil. There must be something bigger but spread the word, regional restaurants simply not have the power to change a deeply rooted tradition, as baked turkey.

I thought maybe it was the accessibility of great new fryers, as the original Kamp Kook marketed by The Home Depot, or was a favorite of celebrity chefs such as Emeril?

Why is it called if it is Cajun?

I started doing a little research on the Internet, and although only spent a few hours, it seems no exact year, restaurant, or the person is connected to this particular style of cooking turkey. There is evidence that turkeys are fried outdoor cooking for large popular events (family gatherings, charity dinners, church dinners, etc.) in the early twentieth century.

Commonly regarded as a Cajun tradition, I could not find any direct link to Acadien-Cajun culture. In fact I have found food historians generally agree fried turkeys that have their roots in Bayou (Louisiana / Texas) Creole cuisine. Recipes then migrated from Louisiana-Texas to Missouri, Tennessee, Georgia (oil peanuts) and Washington DC before it split north to Seattle and Vancouver.

The power of Martha Stewart

So here seems to be the wand magical. I found that Martha Stewart is credited for taking the prescription to the America of the early 90s:

"Pavo Fried has been all the rage for at least the last decade in New Orleans, and long before it was a tradition in the swamp and across the South. Like many boastful culinary mania before it, the nationally recognized fried turkey can be traced directly to Martha Stewart, who led them out of darkness Regional and put them in his journal in 1996. "— It s traitors, but so tasty," Fried Turkey fans take the risk, Annie Gowen, The Washington Post, November 22, 2001 (p. B1)

If this is the case, it seems Martha may have created an entire industry. A typical configuration with all turkeys fryer accessories can easily cost $ 200 – $ 300. I would say that those people and people of peanut oil is a big thank you Martha.

Send me your thinking

Leave your comments, I love to learn more about the origins of fried turkey, where it comes from and what made it so popular.

About the Author

Anthony Robert is a contributing editor to 5 Steps to Juicy Deep Fried Turkey in the GrillingGuide.net turkey frying tips Directory.

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