Bayou Deep Fried Turkey
1 (10 to12 Pound) WHOLE TURKEY, non self-basting
Gallons peanut oil for frying turkey
Ounces liquid garlic
4 Ounces liquid onion
4 Ounces liquid celery
Tablespoon ground red pepper (cayenne)
1 Tablespoon salt
hot pepper sauce such as Tabasco
1 Tablespoon Old Bay Seasoning OR 1 ounce
liquid crab boil
Remove giblets and neck,
rinse the turkey well with cold water and pat dry thoroughly with paper towels.
Take care to dry both inside cavities. Cut off the wing tips and plump tail as
they may get caught in the fryer basket.
Combine remaining marinade
ingredients in a small saucepan. Simmer over low heat until salt is dissolved.
Allow mixture to cool. Fill poultry/meat injector with cooled solution.
Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a
rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a
temperature of 39 degrees F or below.
To allow for good oil circulation
through the cavity, do not truss or tie legs together.
Place the OUTDOOR gas burner on a level dirt or grassy area.
Never fry a turkey indoors, in a garage or in any structure attached to a
building. Do not fry on wood decks, which could catch fire, or concrete, which
could be stained by the oil. (Safety tip: have a fire extinguisher nearby for
Add oil to a 10+ gallon pot with a basket or rack. At the
medium-high setting, heat the oil to 375 degrees F, (depending on the amount of
oil, outside temperature and wind conditions, this should take about 40+
Place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry thermometer,
slowly lower the turkey into the hot oil. The level of the oil will rise due to
the frothing caused by the moisture from the turkey but will stabilize in about
one minute. (Safety tips: to prevent burns from the splattering oil wear oven
mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two
people lowering and raising the turkey.)
Immediately check the oil
temperature and increase the flame so the oil temperature is maintained at 350
degrees F. If the temperature drops to 340 degrees F or below, oil will begin to
seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42
minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat
must be regulated.
When cooked to 170 degrees F in the breast or 180
degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the
turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely
before storing or disposing.)
Remove turkey from the rack and place on a
serving platter. Allow to stand for 20 minutes before carving.
only oils with high smoke points, such as peanut, canola or safflower oil. To
determine the correct amount of oil, place the turkey in the pot before adding
seasoning and add water until turkey is covered. Take turkey out of the water
before marking the oil level. Measure the amount of water and use a
corresponding amount of oil. Dry the pot thoroughly of all water.
courtesy of Cajun Turkey Company
Used with permsission from the National
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