Deep Fried Turkey Recipes

Myself | 11/19/2001 | Randy Larsen

[Randy Larsen]

Since thanksgiving is almost here, I'm always looking for new ideas on cooking my turkey. This year I've decided to try deep frying one. I've heard they're good but I'm not sure how this is done. I'm looking for recipes, and techniques others have used that are worth trying.

[Ozymandias Ghost]

Go here: Wild Turkey Receipes

[slouper]

IMHO deep fried turkey tastes nasty. I don't know when this deep frying fad started but I had a fried turkey catered once and frankly it sucked. Do yourself a favor and roast it in the oven the old fashioned way. It's alot less messy/dangerous, no hot oil to deal with, and the final product tastes so much better. Just my opinion.

[Dark Wing]

It depends on where you are for the seasonings. In Houston Texas there are plenty of pre-made seasonings available in the Stores with the injector kits. My preference is injected 'cajun butter' seasoning with an cajun spices sprinkled on the outside. I have tried teriaki and simple melted butter as well. All have tasted fine. Simple melted butter in the thighs and legs made them a little greasy, but the white meat was superb.

I prefer my turkey fried with the inside cavity open to the peanut oil. That way I can cook at 325 degrees and get the bird done, even if it is not fully thawed.

When you close the bird up it requires a higher temperture (375 Degrees F)and a fully thawed bird to make sure you get the breasts done and the skin tends to get charred.

When you cook at 325 degrees F, it takes three minutes per pound of bird.
You should also cut upen the skin around the legs to let the oil in to cook the leg/thigh joints at the lower 325 F temperture.

[Atchafalaya]

Randy, do a websearch for cajun injector; that will give you their web site and you can get all of the information and goodies you need. Bon appetit!

[RIGHT IN SEATTLE]

They are easy to do. Have confidence. Do it outside on level ground, AWAY FROM CHILDREN!

I was reading after Thanksgiving articles last year, and read about some dunce that burned his house down when the cooker and oil tipped over on his porch.

Also, brining for 24 hours with salt and some sugar in solution makes a world of difference.

Forget the marinade

[riley1992]

[noexcuses]

If any other posters can tell me how I can get the area where the drumstick joins the carcass fully done without burning the rest, I'd like to hear it. Thanks.

We use the microwave for 15 seconds

[Dog Gone]

The best recipe is to drive to Layfayette, Lousiana, and pick one up at Comeauex's.

[Pokey78]

Sen. John Breaux (D-LA) Fried Turkey Recipe

I bet it taste moderate. hehe

[bluesagewoman]

Whatever recipe you use, please be sure to make a home video of the event. The ones I've seen from years past were great, especially if the turkey had too much wine.

[chezjohn]

cook it 4-5 minutes per pound @ 350 degrees peanut oil is nice...but costly - vegetable oil works fine

[slugbug]

http://www.bobandtom.com/gen3/fried_turkey.htm

This is Bob and Tom's (radio personalities on WFBQ in Indianapolis) famous recipe for deep fried turkey.

If the link doesn't work (I'm not sure how to post them), just go to www.bobandtom.com and click on the turkey recipe link.

[chezjohn]

turducken can't be deep fried - no way! do you know what a turducken is?

[Maceman]

Deep Fried Turkey Recipe Courtesy of Billy Jacob, Popeye's Chicken CAJUN RUB 4 tablespoons Kosher salt 4 teaspoons garlic powder 4 teaspoons white pepper FOund this recipe for a Cajun Marinade for a deep-fried turkey at www.food.tv.com:

2 teaspoon cayenne pepper
1 teaspoon onion powder
Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.

Difficulty: Easy

Good luck.

[SBprone]

I would love to try some turkey that somebody else has fried but do it myself.................no way! In addition to all of the frying aparatus you have to buy several gallons of peanut oil. I hear that the peanut oil can cost more than the turkey, and then what do you do with it?

Getting a fried turkey from a commercial source makes more sense. Working with several gallons of hot oil can't be a piece of cake.

[michigander]

Try this.

[Doomonyou]

MMMMMMMMMM.......Turkey...

[Romulus]

Thanksgiving is no time to be experimenting with a recipe you've never attempted before.

[Cagey]

ROFL! I think you went a little too far with the "stuffing". Gently! You have to put them in gently!

[big gray tabby]

I've done this a few times. Any chicken marinade that doesn't use much vinegar is great for injecting. I tried the Cajun Mix that came with the fryer and it was ghastly. Inject the bird three times in the breast, once each in the thigh and drumstick and a little poke anywhere else you can find some bird flesh. Try rubbing the skin with Lawry's Tabasco seasoned salt--trust me on that one. Let it sit for 24 hours or so.

Dunk in hot peanut oil, open a beer and get ready for some superior eating.