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Actually, not an actual recipe but a dynamite discovery of one. It began several years ago when one of my wife's restaurant customers offered to cook us a deep-fired turkey. I'd never heard of it, but we decided to go along with it. Turns out it is a southern Cajun thing and after tasting my first one I said, "I gotta get me the stuff to do this. I don't care what it costs!" Honest. Absolutely a taste to die for! Follow my instructions and you'll have a super-tasting treat and have completed it safely, too!
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I suggest spending the extra $$$ for the stainless steel pot as they are way easier to clean. Also, check to see if it comes with an inner basket. Great for frying buffalo wings or steaming corn on the cob for that outdoor deck party. And no, the propane tank is not included but those can be had for around $30 most anywhere. The plastic is on the ground so any oil spattering won't kill the grass. I learned my lesson one day!
You may have to cut down the fryer stand's legs to make it fit but is well worth it. |
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Inject the bird at the 'x' locations using the same puncture hole but varying where the needle goes in. Depress the injector as you slowly pull it out. You want veins of marinade - not pockets. I use nearly an entire jar for each bird. I should add that a deep-fried turkey should be in the 12-16 lb. range. No bigger. I prefer a 14 pounder. |
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Heat peanut oil up to 350 degrees. Once the bird is in the temp will drop and you'll get it up to around 325 degrees. | 
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There are marks on the pot to how much you should have depending on the weight of the bird. Then gently lower that bad boy into the hot oil. BE CAREFUL HERE! Make sure you have gloves on! Lower the bird slowly as the oil will splatter and you may be burned. SAFETY ELEMENTS HERE:
Also, DO NOT do this on a wood deck! The oil will stain and if the pot tips over you'll be wishing "You're in good hands with Allstate!" Have a fire extinguisher nearby just in case. No markings on your pot? No prob. Simply place the bird in the empty pot and pour the oil into it until the bird is covered. Then just pull the oil-dripping bird out until you're ready to fry. How long do you cook it? Well, after checking lots of recipes on the Internet they either suggest 3 or 4 minutes per pound. I get great results at 3.25 minutes per pound or approximately 45 minutes for a 14 lb. bird. After the allotted minutes, pull the bird out and check to see if it is to your liking. If not, lower it back in to finish. You can get 3-4 birds done using the same oil. Some people suggest using a rub on the outside of the bird but I don't care for that because it dirties up the oil faster for subsequent fryings. |
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During the Thanksgiving holidays 2003, I cooked 3 birds. These birds are absolutely delicious if you serve 'em up still warm. So if you're planning on cooking some for friends, try and set a time-line up with them to pick 'em up while they're hot. If you put'em in an aluminum pan and cover it up with a foil tent, they'll stay warm for hours! |
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To the left are two whole chickens that I deep-fried. My wife, Tina, loved it. (1/2 of one, of course.) Two of 'em at 4 pounds each were fried for about 25 minutes. I rubbed seasoned salt on them before the big dunk. We've done chicken PARTS coated with flour and seasoned salt and they, too, are incredible! Try 'em. |
 Here's something new I tried for Christmas Eve; that is, deep-frying
handmade crab cakes for my wife, Tina. They're one of her favorites.
And yes, they tasted just as good as they looked when they came out of the fryer. I made 'em burger size and fried them for precisely 3 minutes. Click here for the recipe! Hmmmm...good! |
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End of Deep Fried Turkey Page
The first thing you do is go get yourself a
genuine turkey fryer. They sell 'em in kits. Sears has 'em.
I got mine at Barbeque Galore. Cost? From $59 - $100 depending
on the size, accessories, stainless steel or not, etc. They include the big pot, wrought iron stand, propane connection, lowering
handle for the bird, and a thermometer for the oil.
Better
yet, I found something better to make your cooking safer. Place all
of you gear inside a 37 gallon galvanized trash can! If there is any
flow over it'll safely settle into the bottom of the can. It'll also
act as a wind shield to better control the flame. Also, the oil will
cook up faster as the air around the outside of the fryer is heated. If
there is a fire it will be contained in the trash can to be put out by
your nearby fire extinguisher. No damage to your deck or
grass! And DO NOT cook under any overhangs!
Next, purchase yourself a meat marinade
injector. Get yourself your favorite flavor of INJECTABLE
marinade. Regular won't work as the spices will clog up the
needle. I like the herb and garlic flavor and order mine by the
gallon from Chef Williams cajun injector site. Enter those key words
in any search engine to get to it.
This is what you look like
when you do silly things like cook turkeys for friends on Thanksgiving. Yes, nothing like being outside
with your neighbors thinking, "What the hell is he doing next
door to create such an incredible smell in the air?" Don't
forget the cold drink and cigar!
And here is the result! No, that's not
barbeque sauce on it but a deep, rich, brown frying. How does it taste? Incredible. The marinade is super and
the frying seals everything in. Super moist inside to boot!
BELIEVE ME, after doing a couple of these I spend the day before
Thanksgiving making a day of doing a lot of 'em for friends after
they've tasted one. If you want to be the hit of your next
Thanksgiving, bring along a deep-fired turkey. Not to replace
the traditional oven bird but to add as a
before dinner treat. I guarantee you there will only be the carcass
remaining!
NOVEMBER
and CHRISTMAS 2001 UPDATE!