How to Make Deep-Fried Turkey

For several years, people in Louisiana have enjoyed deep-fried turkeys for many special occasions. When you make a deep-fried turkey, you get a very juicy turkey full of flavor.

Difficulty: Easy

Instructions

Things You'll Need:

• Tony Chachere's seasoning
• Marinade injector or syringe
• Turkey
• Paper towels
• 1 1/2 to 2 gallons peanut oil
• Propane tank
• Marinade
• Turkey deep-fryer system

Clean the Turkey

1. Remove the turkey from the packaging in your sink so the juices can be washed away.

2. Take the liver, heart, gizzard and neck out of the turkey.

3. Remove any plastic or metal pieces on the turkey, commonly found around the legs.

4. Rinse the turkey thoroughly and check for any feathers not removed by the factory.

5. Dry the turkey by patting it with paper towels.

Prepare the Turkey

6. Withdraw some of the marinade with the syringe.

7. Insert the syringe into the meaty parts of the turkey and inject the marinade. Inject the thighs, breast and legs with as much marinade as you desire.

8. Sprinkle the Tony Chachere's seasoning on the turkey in an amount you desire. Pat the seasoning onto the turkey to make the seasoning sticks to the turkey.

9. Slide the turkey onto the turkey stand included in the deep-fried turkey system.

Make Deep-Fried Turkey

10. Pour enough oil into the large pot just to cover the turkey you purchased.

11. Attach the propane tank and light the fire for the deep fryer.

12. Place the thermometer in the large pot. Make sure you clip the thermometer to the side of the pot so it does not fall into the oil.

13. Watch the temperature until it reaches 380 degrees F.

14. Drop the turkey into the oil carefully. The temperature of the oil should drop down to around 350 degrees F.

15. Fry the turkey for 3 minutes per pound. For example, a 13-pound turkey will need to fry for 39 minutes.

16. Keep the temperature at a constant 350 degrees F.

17. Take the turkey out of the oil and check it to make sure it is done. Slice into the thick part of the leg to make sure the meat is done. Cook for a few more minutes if the turkey is not done.

18. Remove the turkey from the oil when it is done and let the turkey cool for at least 30 minutes before you slice it.

Tips & Warnings

• Mix up the injections you use for the turkey each time you fry a turkey to find what you like the best.
• If you purchased a frozen turkey, make sure you thaw the turkey before you add the marinade and other seasoning.
• Make sure you fry your turkey outside (not in the garage) and on top of dirt, rocks or bricks. Never fry a turkey over wood.
• Make sure the turkey is dry before putting it in the oil When water touches the oil, it will cause the hot oil to splatter and overflow the pot.
• Watch the temperature of the oil closely.
• Never leave the oil unattended from the time you start the fire until the turkey is done.

[NinetyNine]

on 11/13/2007 BEWARE of Step #1 -- be sure to measure the amount of oil to use, unless you want to burn your house down! Watch this video to learn why: http://www.ul.com/turkeyfryers/fryer.mpg

Best to do a "wet run" by placing the turkey in the empty pot, then add just enought water to cover the turkey. Remove the turkey, and voila!, you can see exactly how much oil to use. BE SURE TO DRY THE POT and turkey before proceeding.