Culinary/h2>

Fried Turkey

Posted on by Chris Pilie

I have been frying turkeys for the holidays... well... it seems like forever. It has almost become a ritual for my son and me. Every Thanksgiving and Christmas, my son and I wake up early, remove the thawed turkey from the refrigerator and inject it with an abundance of delicious buttery spices. Later in the morning we begin the slow fry while sitting on lawn chairs usually warming our hands near the burner. Cocktails for the adults are always a neccesity as we forgive each other for drinking before noon. Once all is complete, all of the family stalks the person assigned with carving for a little taste of the fried masterpiece. Once served true thanksgiving is experienced as we cherish the warm of good stories, the reflecting on good memories, as well as a full tummy on delicious fried turkey.

 Items needed
 1  1. 30oz aluminum turkey frying pot with poultry rack & hook (check Academy Sports.. wink wink)
 2  2. 1ea 17oz bottle of Tony Chachere's Jalepeno Butter (2 for 16lb+)
 3  3. One can of Tony Chachere's Creole Seasoning
 4  4. 12" Stainless Steel Thermometer
 5  5. 4 inch deep alumunum pan
 1. Pick the turkey
 1  1. Size matters - I really don't suggest a turkey over 18lbs and under 14lbs
 2  2. Place the turkey with the wrapper and netting in empty 30qt frying pot
 3  3. Slowly fill pot with water until water is one or two inches from top of turkey
 4  4. Remove the turkey
 5  5. Mark the top of the water level
 2. Thaw the turkey
 1  NOTE: Propper thawing is important to prevent bacteria
 2  NOTE: Do not remove wrapper
 3  A. Refrigerator Thawing: allow approx. 24 hours for each 4 to 5 pounds at 40 °F or below.
 4  A.1. Place the turkey in a container to prevent the water from dripping on other foods.
 6  A.2. A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking.
 8  B. Cold Water Thawing: Allow about 30 minutes per pound
 9  B.1. Submerge turkey in cold tap water.
 10  B.2. Change the water every 30 minutes until the turkey is thawed.
 11  B.3. Cook the turkey immediately after it is thawed.
 3. Season the turkey
 1  1. Buy Tony Chachere's Injector.. my fav is Jalepeno Butter
 2  2. 12hrs before cook time, place turkey w/o removing wrapper in deep pan to catch drippings
 4  3. Inject turkey with Tony Chachere's injector thru wrapper all over turkey. At least 1- 17oz bottle
 5  4. Return turkey to refrigerator
 4. Fry the turkey
 1  NOTE: Turkey needs to be completely thawed. Water or ice will cause a dangerous reaction
 2  1. Fill frying pot with peanut oil up to mark
 2  2. Heat oil to 375 degrees
 6  3. Remove turkey from refrigerator and the wrapper from turkey
 7  4. Dust entire turkey surface generously with Tony Chachere's Creole Seasoning
 10  5. Place turkey onto turkey fryer stand - butt down. Stand eye need to be clearly above shoulders
 11  6. Lower turkey very slowly into hot oil with hook being careful not to burn yourself
 12  7. Be sure to monitor the temperature and maintain between 375 degrees and 400 degrees
 13  8. Cook turkey at 4 minutes per pound
 14  9. Remove turkey, place in 4" deep alluminum pan, and allow to cool before cutting.
 14  10. Carve and serve!