Recipe: Deep Fried Turkey

Hello J.,

I found this previous posting through a TKL search. If you do an all sitewide search for: fried turkey you'll find more info and recipes. Maybe someone will also share some tried and true info here.

Betsy

Posted by :-) on 7:07:55 pm 1/17/98:

DEEP-FRIED TURKEY

One 10-12 pound turkey
1-1/2 to 2 gallons peanut oil
One 4 ounce bottle of liquid crab boil seasoning (Zatarain's, Rex, etc.)
2 cups water
4 egg whites
Creole seasoning or Tony Chachere's seasoning to taste
Kosher salt

First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane
tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30-quart sized or larger.

Heat the peanut oil to 350 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot.

Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be
okay.

Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) to inject the Zatarain's seasoning, diluted 4 to 1 with the water,
throughout the turkey.

Beat the egg whites and paint the turkey with the egg white wash. Sprinkle the entire turkey generously with Creole seasoning or Tony Chachere's. Sprinkle
with kosher salt (omit if using Tony's, which is salty already).

When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in.

The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers.

Cook for about 4 minutes per pound, approximately 35-45 minutes for a 10 to 12 pound turkey. Turkeys also have a built in doneness alarm; the turkey will
float to the top of the oil when it's done.

Carve and serve as usual, and serve.