Deep-Fried Turkey
Deep-fried turkey is a favorite for Thanksgiving dinner. When safely done, it’s a fun and tasty experience for the whole family to enjoy.
NEVER, NEVER PUT A FROZEN TURKEY IN A FRYER.
NEVER fry a turkey indoors or on wood decks.
NEVER leave the hot oil unattended.
Set up “drain station” for hot turkey to cool.
Make sure the oil is completely cooled before disposing or storing.
For additional safety information, please read the USDA’s safety tips for deep frying along with FoodSafety.gov for turkey safety basics.
Ingredients
- 12-16 lb. turkey
- 5 gallons peanut oil
- 1/2 cup melted butter
- 2 tbsp. garlic powder
- 1 tbsp. fine salt
- 1 tbsp. fine salt
- 2 tbsp. Cajun seasoning
Directions
- Choose a turkey under 16 lbs. that will fit into your frying pot (12-14 lbs. is ideal). Turkey needs to be completely defrosted.
- Clean out the cavity of the turkey and remove the “done popper.”
- Pat dry inside and out.
- Inject seasonings. We recommend melted butter, garlic powder, fine salt, pepper, Cajun seasoning, and a little bit of fresh lemon juice. Inject turkey at multiple points and angles.
- Heat oil to 350 degrees.
- Carefully place bird into fryer per fryer instructions.
- Cook 3 minutes per pound.
- Add an additional 5 minutes of cook time.
- Remove turkey per fryer instructions and cool.
Equipment Needed
- Bayou Classic Cooker
- 20# Propane Grill Cylinder
- Bayou Classic Turkey Fryer Kit (Contains Stockpot, Rack, Lifter, Thermometer and Disposable Injector)