Frying Turkeys

I am not a good cook. I never had the patience. But one thing I learned to cook keeps me booked at holiday parties and if I can do it, anyone can.

Cooking turkey the old fashioned way (in the oven) has been a family tradition of ours since I was a child. Memories of my mother working all day long, waiting for the bird to be ready still amuses me. While we would watch a football game, mom would keep us at bay with snacks until the turkey was done.

I can remember thinking that was (and still is) a long process just to cook a turkey. Fortunately, someone figured out a better way. It takes a lot less time and is just about fool proof. It is called “deep frying.” Once you have cooked one for any group, you will instantly become noticed as a turkey cook. In my case, our family simply assumes I will do it every year and I gladly oblige.

To deep fry a turkey takes only 3 ½ minutes per pound in oil heated at 350 degrees. So a typical 12-pound turkey can be completely cooked in only 42 minutes. Compared to conventional baking, it will save hours of time and will taste better too.

Special equipment is required and it must be done outside. A propane-fueled fire under a large turkey fryer will heat up the oil. Extreme care should be taken.
First, place your turkey (feet up) in your pot and pour water in fryer completely covering the bird but don’t overfill. Then remove the turkey and mark on the pot where the water level is. Empty the water out and dry completely. Replace with oil. I prefer a peanut oil such as Summer Oaks Plantation Peanut Oil. Put oil in up to your previously marked line where water level was after the turkey was removed. Heat the oil and gently drop in the bird.

For a spicier bird, try marinating it with an injectable marinade like one of Cajun Injectors many different marinades.

Try turkey frying and you will become the “official turkey cook” during the holidays. For more information on turkey cookers and recipes log on to www.cajuninjector.com.