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Save yourself some trouble. Get your fried
turkey seasoning kit here.
Turkey Seasoning Package
Everything you need to properly season your turkey
for deep frying is in this turkey pack. Package includes 1 oz.
marinade
injector, garlic butter and herb marinade, spicy garlic butter and
herb marinade, and King Kooker's Cajun Seasoning.
Pack Includes:
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1 oz. marinade injector |
|
16 fl oz Garlic Butter Marinade - naturally
flavored with herbs |
|
7 oz King Kooker Cajun Seasoning |
Order here - $12.92
Fried Turkey Recipe
Ingredients
Instructions
| Remove giblets, neck, any wires or packaging materials, and pop up timer.
Rinse turkey with warm water and drain cavity completely. The turkey should be clean and dry, inside and out.
Pat
dry with paper towels. NOTE: This is
important. Water turns to steam immediately when you place
the turkey in the hot oil. The steam will cause the oil to
boil and splash! Do yourself a favor... dry the turkey!! |
| Inject the
turkey with marinade as per the marinade instructions. Note:
Pour marinade in separate container to avoid contaminating the
marinade in the bottle. |
| Cover the carcass inside and out with Cajun seasoning. |
| Pour oil into pot. |
| Light your cooker and heat the oil to 350° F. Do not
heat oil above 350° F. Allow plenty of time for this as
it takes quite a while to bring several gallons of oil up to 350
F. NOTE: Never
leave the cooker unattended! |
| When the oil is hot enough, place the turkey, legs up, into the
basket, or on the turkey lifting rack, and *slowly* lower into the hot oil. Be very careful. Do not to splash the hot oil.
Use long sleeves, oven mitts or gloves, and lifting hook so that your hand and arm isn't
burned by the rising steam. |
| Fry for about 3 1/2 - 4 minutes per pound. When the calculated time has passed,
turn the gas off completely before removing the turkey and
placing on a drain rack over the pot. Again, use mitts and turkey
lifting hook. |
| Check
the thigh joint by slicing at the leg joint. If it appears to be well cooked and loose, the turkey is ready.
Cover the bird with foil and allow the turkey to cool before slicing. |
Caution
| Failure to completely thaw and dry your turkey may cause oil to
boil over. When frying with oil or grease, all food products must be completely thawed and towel dried to remove excess water. |
| When lowering and raising the turkey, always wear protective mitts and use extreme
caution not to splash hot oil. Most disasters occur when
an unprepared cook lowers the turkey into the boiling oil with
an unprotected arm. Stteam quickly rises and burns the
cook's hand and arm, who then drops the turkey into the pot,
making even more steam, and splashing oil over the sides of the
pot into the open flames below. |
| Make sure the burner is off before lifting the turkey rack to the drain stand or
before lifting the basket to the drain stand. |
| Never allow grease temperature to exceed 350°F, (177°C). |
Enjoy your fried turkey!
Oil Suggestions - We suggest peanut oil for deep frying because
it has a high flash point (not easily burned). While this is an excellent choice, any good
liquid vegetable oil may be substituted.
After initial use, let the oil cool. Never pour hot oil into a container.
While slightly warm, filter out particles before storing in original
container or similar sturdy plastic or glass container. This can be accomplished by using
filter paper (coffee filters) or a clean cloth (dishtowel). For best results store oil in a cool place. It can be reused
within 30 days. Discard after second use or when the flavor of reheated oil becomes objectionable to taste.
Hint: Try frying a batch of French fried potatoes after frying your
turkey. This aids in improving the flavor of the oil for the next use.
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for great outdoor cooking products.
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