Sunday, July 25, 2010


Start thawing turkey in the fridge one week before fry date.

13-15 lb turkey (make sure you check the size your fryer can handle)
1 jar of injectable marinade with injector (our fav is creole garlic)
3-4 gallons peanut oil
Cajun season or your favorite grilling rub

1. Day before frying, take your thawed turkey and unwrap it, place it on the fryer stand and lower into the fryer. Fill fryer with water until you just cover the turkey. Write down what line your water mark was at.

2. Place several paper towels in a 9 x 13 pan, then put turkey in the pan. Inject turkey several time with marinade in the breast, legs and theighs. You can even insert the injector in the same hole several times but each time point it in a different direction.

3. When you are done injecting, dry the turkey and pan off well. The turkey needs to be dry with no marinade on skin (oil on skin will burn in the fryer). Rub your seasoning all over turkey. Stuff inside cavity with several paper towels. Cover with plastic wrap and let marinate in fridge over night.

4. The next day when you are ready to cook the turkey, set up fryer on level concrete surface away from any structures. Fill oil up to line you measured the day before. 20 minutes before you are ready to fry, preheat oil to 370.

5. Remove used paper towels from night before and pat turkey dry again with clean paper towels, trying not to remove rub. Place turkey with the legs up on the fying stand. SLOWLY lower into oil. It will splash and bubble over a little.

6. Maintain temp at 350 for 3.5 minutes per pound. When you think turkey is done, take out of oil and check the temp. Stick thermometer in theigh, should register 165. If it is done wrap the entire turkey in foil and let rest for 15 minutes before carving.

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