If you’re in the mood for something different this Thanksgiving, consider a Creole Deep-Fried Turkey. Frying the turkey makes it extra juicy on the inside but crispy and flavorful on the outside. The creole seasoning giving it a little kick but does not interfere with the natural flavor.
Ingredients:
10 – 13 lb. fresh or frozen turkey (thaw according to label; be sure to allow time for thawing process)
4 tbsp. creole seasoning
3 gallons of peanut oil
Turkey fryer
Cooking thermometer
Cooking Instructions:
Pour peanut oil into turkey fryer but no higher than ten inches from the top. Heat to 325 degrees according to manufacturer directions.
Prepare turkey (remove giblets, gravy packet, if applicable), rinse bird in cold water. Pat dry.
Spread one tablespoon of seasoning under skin. Spread one tablespoon inside clean cavity. Sprinkle two tablespoons on top of skin and then rub it into skin. Let stand for one hour.
Insert cooking thermometer into thickest place (the thigh is best). Place turkey on fryer rod and CAREFULLY lower into the hot oil using rod attachment.
Fry for 30 – 40 minutes until thermometer says 165 degrees. Read manufacturer instructions but should be about four minutes per pound if oil is 325 degrees.
Let stand for thirty minutes before slicing.
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