Deep-Fried Turkey

75 mins 16 servings Ingredients: 1 White onion 1/4 cup Creole seasoning 12 pounds Whole turkey, neck and giblets removed 3 gallons Peanut oil for frying, or as needed

Deep-Fried Turkey

  • medium
  • 16 servings
  • 603 Kcal
    • Prep : 30 Mins
    • Cook : 45 Mins
    • Total : 75 Mins
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    This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26-quart aluminum pot with a drain basket.
    Read More Read More
    This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26-quart aluminum pot with a drain basket.
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    lihui
    lihui
    Recipes 165
    Views 193
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    Deep-Fried Turkey

    • medium
    • 16 servings
    • 603 kcal
    • 45 Minutes
    This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26-quart aluminum pot with a drain basket.
    Read More
    This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26-quart aluminum pot with a drain basket.
    Read Less
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    Deep-Fried Turkey
    Ingredients
    • Step 1
      In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
    • Step 2
      Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
    • Step 3
      Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
    • Step 4
      Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
    < Deep-Fried Turkey >
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    Ingredients
      • White onion
        1
      • Creole seasoning
        1/4 cup
      • Whole turkey, neck and giblets removed
        12 pounds
      • Peanut oil for frying, or as needed
        3 gallons
    Sponsored Links

    Deep-Fried Turkey

    This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26-quart aluminum pot with a drain basket.
    Method
    • Step 1
      In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
    • Step 2
      Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
    • Step 3
      Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
    • Step 4
      Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
    Ingredients
      • White onion
        1
      • Creole seasoning
        1/4 cup
      • Whole turkey, neck and giblets removed
        12 pounds
      • Peanut oil for frying, or as needed
        3 gallons
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