Taste Buds Turkey Fry
When most people think of Thanksgiving dinner, the turkey is often front and center, and rightfully so. Now, I wasn’t there, but I assume some sort of turkey was present at the first Thanksgiving between the Pilgrims and the Native Americans. So, it has earned its place in the spotlight from a longevity standpoint.
Over the years, I have had turkeys prepared in many ways. There is, of course, roasted, smoked, and our focus for this article, fried turkey! Thanks to our Cajun brethren, frying turkeys for the holiday season really became popular in the late 80s and early 90s, and in my opinion, this is the best version of this cooked bird. Let’s jump in, but first, there are some safety concerns and tips to go over.
Safety and Equipment Prep—Ray
I’m sure everyone has seen a video of a turkey fry go up in flames. This may occur if the bird is still frozen or if excessive oil causes it to spill over. Turkeys and frying pots come in all different sizes, so it can be tricky to get the correct amount of oil. Here is a tip to make sure it’s not you this holiday season, ending up in a viral video. It is very simple and will guide you in using just the right amount of oil.
Either before or after the brining process, place your turkey in the empty cooking pot, legs up. Add water until the bird is fully submerged and is covered by an extra half inch of water. When you remove the turkey, the water line in the pot will drop. Make a mark on the pot at that water level with the turkey out of the pot. Now you can discard that water, dry the pot, and fill it with oil up to the mark you made. This will give you the perfect amount of oil every time for safe cooking!
The other tip that will help reduce the potential of an out-of-control fire is when you are putting the bird in or taking the bird out of the grease, turn your flame off to the burner, and close the valve at the propane tank. Once the bird is in the grease, you can relight your fire, provided you did not have any major grease spillage. It is also important to set your frying operation up away from any buildings, decks, or trees.
FRIED TURKEY INGREDIENTS
- 1 whole turkey (10–14 lbs, completely thawed)
- Peanut oil or vegetable oil
- Bayou Brine by Chef J’s BBQ
Provisions (or brine of choice) - Tony Chachere’s Creole Style Injectable
Butter (or similar injectable marinade) - Dry rub seasoning—salt, garlic,
pepper, and celery salt
Whole Bird Prep—Andrew
The key to perfect results lies in planning ahead, using the right equipment, and following each step carefully. When done correctly, the process can turn a holiday meal into an unforgettable experience.
Preparation begins with selecting the right turkey—preferably between 10 and 14 pounds, as larger birds can be difficult to fry evenly. The turkey must be completely thawed (these birds took about four days in the refrigerator to thaw completely), and then it is ready for the brine.
The brining of the bird is not a necessary step, but it adds a lot of flavor and tenderness to the meat. For this cook, the Bayou Brine by Chef J’s BBQ Provisions was the brine of choice. It is locally available at Ace Hardware or online. Just follow the instructions on the package and let it soak for 12-24 hours, depending on the size of your bird.
After removing your bird from the brine, it’s important to pat it dry and let the cavity drain entirely. Remember, oil and water do not mix, and you are about to submerge this thing in a lot of oil! After the bird is dry, it is time to add the injection and the dry rub seasoning. This year, we used Tony Chachere’s Creole Style Injectable Butter. Shake the bottle well, pour it into a bowl, and use the included syringe to inject this magic marinade into multiple spots throughout the bird. We did four or five spots on each breast, and then a couple in each leg and thigh.
After you have used all the injection, rub the excess that drips out all over the bird to serve as a binder for your dry rub. The rub of choice is up to you. My only recommendation would be to steer clear of anything with sugar in it since it will be exposed to high heat for a long period. I used a simple mixture of salt, garlic, pepper, and celery salt for the coating of these birds.
Cook and Serve—Andrew
After the bird is prepared, the safety and equipment prep is followed, and it’s time to let the cooking begin. Once the grease temperature reaches 350 degrees, we are ready to go. We used peanut oil, but vegetable oil works as well and is a little less expensive. If you use peanut oil, don’t forget to double-check with friends and family to ensure no one attending has a peanut allergy!
The general frying rule is about three to four minutes per pound, depending on your turkey’s size. Once the internal temperature of the turkey reaches 165 degrees in the breast, it is ready to be removed from the grease. Carefully lift it from the oil, letting it drain before resting for about 30 minutes. This will allow all of those juices to redistribute and makes the carving much easier and aesthetically pleasing!
Clean Up—Ray
Finally, safety and cleanup are as vital as the cooking process itself. Always keep a fire extinguisher nearby and never leave the fryer unattended. Allow the oil to cool completely before disposing of or filtering it for reuse. With proper preparation, attention, and caution, frying a turkey can transform Thanksgiving dinner into a flavorful, crowd-pleasing event everyone will remember.
Bonus Tips from Shelby
While everyone fusses over the fried turkey, I’m just waiting for the cranberry relish! It is by far the easiest dish of the day and the one that tastes most like home. My Mammaw, Linda Read, has been making this staple side dish for our Thanksgiving meal for many years. This combination of crushed pineapple, whole cranberries, and pecans is sure to wake your taste buds and give your plate the perfect pop of crimson. Take a few minutes this holiday season to whip up a batch (or two) and enjoy with your delicious fried turkey.
MAMMAW’S CRANBERRY RELISH INGREDIENTS
- 1 can crushed pineapple (drained)
- 1 can whole cranberry sauce
- Chopped pecans or walnuts (desired amount)
- Pumpkin pie spice (to taste)
