Fried Turkey

 

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Let's Fry a Turkey

Follow all steps to the letter, shortcuts will only make for a poor turkey.  Also, before you start see the warnings at the bottom of this page.

 

Step #1.  It all begins with buying a good turkey.  Go for the more natural birds.  Stay away from birds that have been pre-injected.  Look for the fine print.  Make sure the bird is thawed for the night before the big day.   (I HAVE ASSUMED WITH THESE INSTRUCTIONS, YOU HAVE ALREADY PURCHASED A TURKEY FRYER.   ONE WORD OF WARNING, DO NOT USE ANY OTHER TYPE OF POT OR BURNER.  YOU WILL ONLY WASTE MONEY IN EXCESS OIL (VERY EXPENSIVE) OR YOU WILL BE DISAPPOINTED AS IT MAY NOT BE ABLE TO MAINTAIN THE RIGHT TEMPERATURE.)
Step #2  Injecting the turkey with a good marinade is critical to your success.  "Creole Butter" no matter the brand works like a charm every time. Follow the instructions on the bottle

When you inject the bird go slow.  Inject a bird too fast and all the marinade runs out.

Step 3  "Brine the Bird"  -- After you have injected the turkey, prepare an ice chest with 3 gals of water and three cups of salt.  (You may have to add more water and salt, if this doesn't cover the turkey once you have submersed the bird. )  This will take up to two, maybe three birds.   Be sure to lay the bird in breast side down.  Also, for a little extra zip in your turkey, add spices to your water.  To make life easy I will often poor in another bottle of injection seasoning into the brine. 

After you set the bird in the ice chest, lay two bags of ice over the top.  -- The goal is to get the bird cold fast. 

Step 4 -- The next morning, pull the bird from the brine and rinse thoroughly.  Then sprinkle a seasoning on top the bird and rub all over bird. I prefer Zatarain's seasoning.
Step 5 -- Fill your pot with "PEANUT" oil. (DO NOT USE ANY OTHER TYPE OF OIL, THEY WILL CATCH ON FIRE!!!)   I go between 1/2 and 2/3 full.  (TIP:  Some people put the bird in the pot and then add water. Then they pull the bird out, and then mark the top of the water into the pot with a screw driver.  This will guarantee the perfect amount of oil.  Just make a good scratch.  If you do this, dry the pot carefully. Slowly bring the oil to  350 to begin.  You want to cook the bird at 350.  (When you add the bird the temp will drop like a stone.  Try not to let it go below 275 if you can avoid it.)   
Step 6 -- Lower bird slowly!!!! I actually lower the bird inch by inch.  Dropping bird in like a fish filet can cause an eruption, burns, and fire. 

 ( PLEASE NOTE THAT PARTIALLY THAWED BIRDS OR EXTREMELY WET BIRDS CAN CAUSE ERUPTIONS OF OIL WHEN PLACED INTO THE POT.  PLEASE MAKE SURE YOUR BIRD IS COMPLETELY THAWED AND WELL DRAINED BEFORE YOU START!!!!!!!)

Be very Careful!!! Wear safety gear.

Cook 3.5 minutes per pound.  Use a stop watch, and check temperature every 3-5 minutes. (I recommend standing close by while you cook.  A couple of minutes with oil above 400 degrees will start a fire.)

Step 6 -- Pull the bird and let it rest for at least 20 minutes.  Cover with tin foil to preserve heat.  This insures a juicy bird.

If you don't believe they are the best birds you have ever tasted look below!  He is going after the carcass.


 

HAVE YOU EVER SEEN SOMEONE DO THIS WITH A ROASTED BIRD?

 

WARNING!!!! WARNING!!!!!

PLEASE REMEMBER FRYING TURKEYS CARRIES RISK. 

For example, Underwriters Laborites, the company who determines how safe products are, refuses to endorse any brand of turkey fryer.

YOU MUST BE CAREFUL!!! KEEP SMALL CHILDREN AND PETS AWAY, WEAR LONG PANTS/SHIRT SLEEVES, SAFETY GLASSES, AND WELDER'S GLOVES.  KEEP A FIRE EXTINGUISHER HANDY.  DO NOT USE WATER TO PUT OUT A GREASE FIRE, IT WILL ONLY SPREAD THE FIRE AND CAUSE STEAM THAT CAN BURN YOU!