Deep Fried Turkey-Cajun Style

I first thought about deep frying a turkey while I still lived in Philadelphia. After studying the frying procedure I determined that this was a process that should be limited by law to a bayou in Louisiana or to a home next to a firehouse with EMT's trained in burn treatment stationed next to the cooking turkey.

I feel that deep frying a turkey is akin to sky diving, hang gliding or climbing a rock face covered in ice. I have obtained this recipe from New Orleans friends and can attest to the fact that it tastes great. I have yet to deep fry my first turkey but have held the fire extinguisher while others have performed the feat. I have friends who have successfully deep fried many turkeys without mishap. I'm not sure how that has happened?? Perhaps a Bayou Deep Fryer is the answer

Cajun Style Deep Fried Turkey

Ingredients:

• 12 pound turkey
• 4 to 5 gallons peanut or canola oil )
• 3 tablespoons onion powder
• 3 tablespoons black pepper
• 3 tablespoons white pepper
• 2 tablespoons sweet basil
• 2 teaspoons ground bay leaves
• 1 tablespoon cayenne pepper
• 2 teaspoons file powder
• 3 tablespoons garlic powder
• 1 1/2 tablespoons paprika
• 1/2 cup kosher salt

Directions:
Preheat oil to 375 degrees F.
Step 1. Mix the salt and seasonings until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey..
Step 2. Remove the giblets and neck from the turkey. Rinse the turkey with cold water and pat dry thoroughly with paper towels including the inside cavities..
Step3. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix.
Step 4. Do not truss or tie legs together so that the oil can circulate during fying. Cover pan and place in refrigerator overnight.

Safety Instructions
Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. Have a fire extinguisher handy and put the fire company on speed dial.

Frying the Turkey:
Step 1. Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F. this should take about 20 to 40 minutes).
Step 2. Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. To prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. (It is wise to have 2 people lowering and raising the turkey).
Step 3. Check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. This is important—do not let the temp decrease—
Step 4. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. Cook to 170 degrees F. in the breast or 180 degrees F. in the thigh.
Step 5. Remove the turkey from the hot oil. –Carefully- 2 coordinated people preferred
Step 6. Allow the turkey to drain on a rack for a few minutes.
.Step 7. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

Important thoughts:

Before starting: Put water in the pot and then put in the turkey to determine how much oil to use. You don’t want to be dunking the turkey into 375’ oil and spilling oil over the side into the open flame..

I recommend putting a skewer through the bird with a strong cord firmly tied so that you can safely lift the bird out of the oil to test temp and remove when done. Practice this with the bird in the water. I’m not totally comfortable with baskets and racks with a 12 pound turkey unless you are using equipment specifically designed to do this job.

Afterthought: Season the turkey and fry it for 40 minutes or so. Easy cooking-same as French fries with a few differences 12 lbs of turkey and 5 gallons of hot oil in a makeshift cooking apparatus. The important issues are safety and the stability of the cooking pot and how to get the turkey in and out of that pot. If you handle those issues it will be fun and a memorable Thanksgiving. If you don’t, it will surely be memorable.