Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
Be careful when frying a turkey! It is VERY hot. It helps to have two people to lift the bird.
You can usually re-use the oil up to 3 or 4 times. Filter it first through a fine strainer to remove food, and particles. Then strain it through cheesecloth. Store in fridge or freezer. If the oil smells rancid, or pops or smokes, do not re-use it.