Fried Turkey Recipe - Rod Clutter (Bob & Tom)



WARNING: If you aren't sure you can handle a large bucket of boiling oil DON'T TRY THIS - PLEASE! It's a DANGEROUS procedure.

Make sure you have the following:
One thawed turkey (less than 18 lb)
Equal portions of strained Italian dressing & white wine

Tony Chachere's seasoning (purchase at store or see below)
Seasoning injector

Marinade: In bowl, add equal portions of strained Italian dressing and white wine. Sprinkle Tony's seasoning on top of marinade. Stir constantly so the dressing and wine don't separate. Inject turkey with marinade all over meat. Rub down turkey with seasoning. Place turkey in plastic bag with weight sticker overnight in refrigerator. Remember to remove all giblets and neck from bird as well as any plastic or metal pop-up timers before frying.



Frying Day:
Make sure you have the following
A 40 Qt. stock pot
Cooking oil (to fill approx. 1/2 to 1/3 of pot - put turkey in pot and add cold water until it comes just over the top of the turkey. Remove turkey and mark inside of the pot to determine amount of oil.
A metal dail type thermometer
An egg timer

An outdoor gas or electric turkey fryer or "fish burner"

A FULL tank of propane  (if using gas cooker)

Heavy String or twine
Tony Chachere's seasoning

FRYING:

Set up fryer and pour in oil. Tie thermometer inside pot with string so you can easily monitor the cooking temperature of the oil. Heat oil to 350 degrees F. 

Rub turkey down again with Tony's seasoning and tie turkey's legs together so you can easily remove the turkey from the pot. Lower turkey slowly into oil, being careful not to allow oil to spill over.

Set timer (4 1/2 minutes per pound - turkey breasts: only 5 minutes). Calculate the cooking time from the weight sticker. (A 12 lb. turkey takes approx. one hour).When timer goes off, remove turkey from pot. Let cool for several minutes before carving. Enjoy - or wrap in foil for later use. Turkey can be reheated or eaten cold for snacking.

Make sure you never leave the fryer alone, and keep oil temperature as close to 350 degrees F. as possible while cooking. You can fry 4 - 5 turkeys before changing the oil. Let oil cool completely before discarding.

Tony Chachere's Famous Creole Seasoning

26 oz. box of free-flowing salt

1 1/2 ounce box ground black pepper

2 oz. bottle ground red pepper

1 oz. bottle pure garlic powder

1 oz. bottle chili powder
Mix well and salt to taste. When it is salty enough, it's seasoned to perfection!