Turkey Frying

I am not a good cook. I’ll be the first to admit it and most people, who have experienced my cooking, will attest to the fact that I tend to cook too fast and tend to burn what I’m cooking. I never had the patience, and therefore I attribute my lack of patience to not being a great chef. 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. I still have memories of the early a.m. awakening to get the bird in the oven by 5:00 a.m. in hopes that it would be ready by 1:00 p.m.

I can remember thinking that it was (and still is) a long process to bake 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.” I know, it sounds a little gross at first, but wait until you’ve had the opportunity to try it before you baulk at it. Once you have cooked one for any group, you will instantly become noticed as a ”Turkey Chef.” In my case, our family simply assumes I will do it every year and I gladly oblige. It’s now to the point that I’ll deep-fry a turkey not only on holidays, but whenever I receive “the request.”

To deep fry a turkey takes only 3 ½ minutes per pound in oil heated at 350 degrees. It is important to note that peanut oil is essential to cooking a turkey. So a typical 12-pound turkey can be completely cooked in only 42 minutes. Compared to conventional baking, it will save endless hours of time and will taste better too. It is best to keep the turkey at no larger than 12 pounds for the ultimate results.

Special equipment is required to deep fry a turkey, and it must be done outside. Granted, you can still do it in the garage or under a pavilion, etc., but it’s best to do it outdoors. A propane-fueled fire under a large turkey fryer will heat up the oil. Extreme care should be taken.

First, place your turkey (drumsticks up) in your pot and pour water in fryer until the bird is completely covered up (don’t overfill). Then mark the spot and remove the turkey. Empty the water out and dry cooker completely. Fill the fryer with peanut oil to your previously marked line where water level was after the turkey was removed. Heat the oil to 350 and gently submerge the bird.

For a spicier bird, try marinating it with an injectable marinade like one of Cajun Injectors many different marinades. My favorite for poultry is Creole Garlic Butter; and I cover the outside with Cajun Shake.

One thing that is extremely important is that all poultry needs to be cooked for different times per pound. While a turkey only takes 3-1/2 minutes per pound, a chicken, for example, takes 9 minutes per pound.

Try turkey frying and you will become the official “Turkey Chef” during the holidays. For more information on turkey cookers and recipes log on to www.cajuninjector.com. Turkey fryers, marinades and a ton of great cooking accessories are available at Gander Mountain Stores, as well as most fine retailers.