Contributed by: NAPSA
(NAPSA) - According to a new LouAna Peanut Oil/Cajun Injector Marinade survey taken by Opinion Research, 38 percent of the people polled plan on getting together with friends or relatives to watch college or NFL football on TV this season. And many say the quality of the food is as important as the game.
According to the survey, 49 percent of consumers say they've eaten fried turkey. While Cajun-fried turkey is traditionally served during Thanksgiving or Christmas throughout the South and across the U.S., Chef Mould has come up with a different twist for football parties or other less formal get-togethers: Cajun-fried turkey wraps with a Creole remoulade sauce.
What You'll Need
Pour peanut oil up to fill line of the electric fryer.
Maintain temperature at 350 degrees F throughout frying process to avoid greasy turkey.
Rinse turkey breast in cold water and pat dry.
Inject 1-2 ounces of marinade per pound into each side of the breast.
Place the turkey in the fryer basket, breast side up, and lower into oil.
Cook 8 minutes per pound.
Lift the turkey out of the oil using protective gloves.
Insert a meat thermometer into the turkey. The safest temperature for the meat is 170 degrees F.
Move the basket to a preparation area and remove the breast from the basket.
Place on platter and let sit for 10 minutes.
Making The Turkey Wraps
Debone and cube turkey breast.
Lay out each tortilla flat on counter.
Spread 2 tablespoons of remoulade sauce over each tortilla.
Place cubed turkey on tortilla, top with shredded lettuce, tomatoes and an additional tablespoon of remoulade sauce.
Roll tortilla up tightly and cut in half.
Place on platter and garnish with avocados and sliced jalape-os.
Visit www.louana.com and www.brucefoods.com for information on making the remoulade sauce and for other great recipes.
Serving Size: Makes 12 Servings
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