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My review
Deep-Fried Turkey
Tim and Meredith
"This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket."
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Ingredients
1 h 30 m servings 603Original recipe yields 16 servings (1 (12 pound) turkey)
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- US
- Metric
Directions
{{model.addEditText}} Print- In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
- Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
- Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
- Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 1% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 6085 Ratings
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Most helpful positive review
11/4/2002
We will never bake or grill a turkey for thanksgiving again!! Here's a TIP to add lots of flavor: invest in an injector, and mix your favorite seasonings (don't be stingy!) with a cup of melted...
Most helpful critical review
7/4/2000
Very different. My oil pot was not large enough. My husband loved it, I found it dull. The kids thought it was "cool". By the time the inside was cooked, the outside was too dry for me.
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11/4/2002
We will never bake or grill a turkey for thanksgiving again!! Here's a TIP to add lots of flavor: invest in an injector, and mix your favorite seasonings (don't be stingy!) with a cup of melted...
11/13/2005
I have cooked a few turkeys using this method super moist! I usually inject with butter and garlic. I have looked at other recipes and they do not recommed a bird over twelve pounds. I tried it ...
12/5/2001
It is not cheap. We used about 5 gallons of corn oil for a 12 pound bird. I injected a bottle of strained Bernstein's Italian dressing and rubbed the bird with a mixture of 3/4 Emeril's Rustic...
9/22/2006
Here's a safety tip. Trying to figure out exactly how much oil you need is always confusing. Before pouring the oil in, we put our raw turkey in the pot and cover it with water. Then, we pull...
7/22/2005
As a first timer turkey fryer, we decided to fry 3 turkeys for the neighborhood block party...our first turkey was a bit dry, since we allowed the heat to get to 375-400 degrees...definitely too...
11/9/2006
To fry or smoke?? That's the question this year...did both last. I agree that injecting is a must. When I lived where the premade injection juice was not available as it is here in Louisiana, I ...
3/15/2006
Frying is the only way to go. I've been doing it for years - so much that I've worn out 2 "standard" turkey frying pots and had a 1/4" aluminum bottom welded on my big pot (82 quarts - big enou...
5/31/2006
In South Carolina, where your turkey frying skills are as important as important as what church you attend, this one wins every time! Great recipe.