Deep fried turkey is a cajun delight! It makes the skin nice and crispy but leaves the meat moist and juicy(even the white meat). Plus it has the advantage of a much shorter cooking time. Also, using a turkey fryer frees up precious oven space for other side dishes.
Here are some tips and directions for deep frying a turkey for your next special occasions.
NOTE: These directions are for deep frying a turkey indoors using an electric, self-contained deep fryer. Never use a propane or gas powered turkey fryer indoors.
Optional: Inject the flesh of the turkey all over with your favorite seasonings mixed with about 1 cup of butter. There are wide-gauge needles available for this. Make sure not to use any seasoning that will clog the hole of the needle.
- Ensure that turkey is not too big for your fryer. Check the directions of you your fryer to find out what the maximum capacity is of your fryer.
- Make sure your turkey is complete thawed, or use a fresh bird. Rinse the turkey and completely pat it dry, inside and out.
- Make sure the neck hole is open and clear of skin and fat so that the fryer oil can circulate freely inside the bird. Don’t stuff the bird as this will cause uneven cooking.
- Preheat the fryer to 400 degrees
- Rub cajun or creole seasoning all over the skin and interior cavity of the turkey.
- Slowly lower the turkey into the hot oil. Lower the thermostat to 350 degrees.
- Plan on cooking the turkey for 3.5 minutes for each pound of weight. Be sure to use a meat thermometer to check the temperature of the cooked meat. Dark meat should be cooked to an internal temperature of 175-180 degrees and all white meat should be cooked to 165 to 170 degrees.
- Remove the turkey from the oil, and let it drip drain over the fryer for 5 minutes. Then move to a baking sheet lined with paper towels to continue cooling and draining oil for another 15 minutes.
Voila, Your turkey is ready to eat!