“The Kitchen” has two meanings in The Carl Kahn Horseshoe Championship of the World:

1. Kitchen Pit.  One of the four championship pits used in the competition is located in the kitchen area, deep in the cool shade of a grove of pine trees, adjacent to the actual Deep Fry Cajun Turkey Kitchen where the main entrée for the post tournament dinner is prepared from 9am to day’s end.

2. Kitchen-Kitchen. The Carl Kahn Horseshoe Championship of the World  would not be the same without our Cajun-injected deep-fried turkeys. Each year, we average a whopping 22 turkeys cooked on the beach by our master chefs. Special thanks to those chefs who let us sneak nibbles and bites throughout the day.

Master chefs deserving of applause:

Steve Brennan, Jim Chesler, Kevin Doyle, Jon Weatherwax, John Scherer and our occasional guest celebrity chefs: Paul Prudholm, Martha Stewart

After the championship round, these turkeys place the turkeys on the buffet for everyone to enjoy, alongside the rest of the delicious, much anticipated potluck layout. Again thanks to everyone who brings all the tasties!

Cajun-style deep-fried Turkey (click for how-to)

Cajun Turkey (The Method): Inject turkeys with spices and deep fry in hot peanut oil.

Cajun Turkey (Basic Instructions):

1.      Clean turkeys

2.      Note weight of turkey (from store label)

3.      Inject Cajun Spice Marinade into all parts of the turkey.  Saturate for best taste.  Use approx. 1 – 2 pints per turkey.

4.      Place approx. 5 gallons of Peanut Oil (best price is at Smart’nFinal) into a 40 qt pot. Place on  gas rig and heat to 350 degrees F. (Use provided or ‘candy’ thermometer.

5.      Place turkey in colander (sp?) and carefully lower into the hot oil.

6.      Cook turkey for 3 minutes per pound, continually monitoring the temperature (try to keep it between 350-400 degrees).  For moist turkey when cooking many per day, knock off 5-10 minutes per turkey before wrapping/storing.

7.      Wrap turkey in tin foil and place in cooler to store until carving.  Always let turkey sit for a while before carving.

8.      Carve and Serve.