Fried Turkey

Submitted by: Susan Hodge

Attributed to: Daddy Brock

Category: Poultry

Description: Deep Fried Turkey is always on our Thanksgiving menu! Crispy on the outside, juicy on the inside and oh so delicious!

Prep time: 45 minutes including 30 minutes to marinade

Total time: 2 hours for a 12 pound turkey, longer for a larger bird

Servings: 12

Difficulty rating: 2

Ingredients:

Turkey or Turkey breast

kosher salt, generous amount

course ground black pepper, generous amount

Zatarains Cajun Injector Injectable Marinade Creole butter

20 quarts peanut oil

Special tools/utensils needed:

propane burner

large 30 Qt. pot w/ turkey lowering attachments and basket

fire extinguisher

heat resistant gloves

oil thermometer

meat thermometer

cell phone with 911 connectivity (optional, but handy if needed)

Directions: 

1. The first time you ever fry a turkey, you need to determine the correct amount of oil. In order to do this, place the turkey into the pot that you will be frying it in and add water just until it barely covers the top of the turkey and is at least 4-5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey. Remove the turkey and mark this level on the outside of the pot with a sharpie marker for future use.

2. When ready to cook, make sure the turkey is fully thawed and drained. Remove organs and anything else from the cavity. Use a paper towel to pat the turkey dry inside and out. Rub the turkey inside and out with kosher salt and black pepper. 

3. Inject the marinade into the turkey with the provided syringe. You want to make as few holes in your turkey as possible while injecting as much marinade into the turkey. Do this by sticking the needle in and moving it in different directions through each hole. You will end up with around 6 holes spaced around the turkey.

4. Let the turkey sit out at room temperature for 30 minutes

5. Fill the pot up to the fill line with peanut oil and place on the propane burner. Light the burner and bring the heat of the oil to about 325F.

6. Place the turkey in the basket accessory. When the oil is to temperature, lower the turkey slowly into the oil using the turkey lowering attachment. As soon as the bottom of the turkey touches the oil it will begin to sizzle and pop. Continue to lower the turkey about 1 inch at a time. This process should take about 30 seconds so DON’T RUSH IT.

7. Once the turkey is fully submerged,  raise the heat back up to medium high until the oil temp reaches 275-300 degrees F. Cook for 3-5 minutes per pound before checking the internal temperature of the turkey.

8. To check the temperature of the turkey, raise the basket out of the oil and place the meat thermometer in the thickest part of the breast. The turkey is done when the breast has reached an internal temperature of 160F. The leg will be much higher but that's a good thing because dark meat has a higher fat content.

9. Once the turkey is fully cooked, remove the bird slowly from the oil and let the excess oil drip off into the pot before transferring to a sheet pan lined with paper towels. Let the turkey rest for about 15 minutes. The carryover temperature of the turkey will rise to 165F or slightly higher.

10. After the turkey has rested and all fires have been extinguished, carve the turkey and enjoy.