Deep-Fried Turkey
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Creole SeasoningDirections:
1
In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C)
2
Be sure to leave room for the turkey, or the oil will spill over
3
Layer a large platter with food-safe paper bags
4
Rinse turkey, and thoroughly pat dry with paper towels
5
Rub Creole seasoning over turkey inside and out
6
Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird
7
Place the whole onion and turkey in drain basket
8
The turkey should be placed in basket neck end first
9
Slowly lower basket into hot oil to completely cover turkey
10
Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes
11
Carefully remove basket from oil, and drain turkey
12
Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C)
13
Finish draining turkey on the prepared platter