Fried Turkey
Equipment
- Turkey Fryer
- Ice chest / cooler
Ingredients
- 1 Turkey 18.5 lbs or less, not frozen
- Oil for fryer
- Tony Chachere's Creole Seasoning
Instructions
Seasoning
- Rub creole seasoning generously under skin, on breast meat, and legs. Rub inside of cavity, and outside of skin. Let it sit in the refrigerator for at least 24 hours up to 48 hours.Tony Chachere's Creole Seasoning
Cooking
- Pour oil into the pot at the level that is designated on the side of the pot. Preheat the oil to 350 to 360 (it will cool down when you put in the turkey).Oil for fryer
- After the turkey has gone into the pot, make sure the oil is over the top of the turkey, if not, add oil and bring up to 325. adjust heat to keep the temperature at 325.1 Turkey
- Cook at 325 for 3 minutes a pound
Steaming
- Immediately after the turkey has completed frying, put it in an ice chest. Close the lid and seal with tape if needed.
- Let steam for a minimum of 45 minutes or up to 2 hours if needed.
Notes
- Don't go over a 18.5 lbs. turkey, if you do be very careful the oil could overflow.
- Make sure there is no water or ice on the turkey before putting into hot oil.
- Lower the turkey very, very slowly into the pot. (Fire Hazard)
- If using a Styrofoam ice chest, put cardboard on the bottom, sides & top. Cover all inside areas with heavy duty aluminum foil.
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