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Deep Fried Turkey

This deep South recipe is our go-to for Thanksgiving and/or Christmas. We'll never go back to roasting again!

Prep
Cook
Serves 8people
Ingredients
15
lb turkey (or smaller, depending on how many you need to feed)
peanut or canola oil to fill a deep turkey pot
choice of injectable marinade - we use tony cachere's butter jalapeño marinade
choice of seasoning rub - we use tony cachere's cajun seasoning
Directions
1.
Prepare the turkey, making sure it is defrosted, washed and make sure there are no pop-up timer devices or anything left inside. Dry turkey, inject with marinade and rub with seasoning and refrigerate over night.
2.
To determine the perfect amount of oil, place the turkey in the pot and add water until the turkey is completely covered plus and inch or two. There should still be several inches of room between the top of the oil and the top of the pot. If it's a close call, then you either need a bigger pot or a smaller turkey. Don't risk this! Remove the turkey and measure the water. This is the amount of oil you will need.
3.
When you are ready to fry, make sure that your frying pot is completely dry. Water can cause serious problems. Take the turkey out of the fridge and bring to room temperature.
4.
Add the oil to the pot and bring to a temp of 400 F. Make sure you have a properly working thermometer. Turn the pot off before lowering the turkey into the hot oil.
5.
Be careful as you lower the turkey into the pot of hot oil. The oil will splatter. You need good, heavy cooking gloves and a turkey hook to ensure safety here. It's also a good idea to have your frying pot and heat source on a heat-proof surface like concrete. Make sure it is level.
6.
Make sure and go in slowly by dunking. When lowering the turkey the oil will boil up. This is why you want the burner off to do it. You might need a few dunks to get the turkey fully into the oil without the oil boiling up.
7.
Once the bird is safely in the oil, turn the burner back on to get a temp of 350 F. Now take a breather.
8.
Cook at the rate of 3 to 3.5 minutes per pound. So for a 15 lb. turkey it will cook for 45 - 52 min.
9.
Remove the turkey from the oil when it's done. Cool and let rest for at least 20 minutes. Carve and enjoy

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