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Deep Fried Turkey

Why not take it outside and deep fry your turkey this year. It's easy, fast and the results are amazing. Crispy and flavorful on the outside, tender and juicy on the inside. Let Brett show you how it's done.

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About Brett Ryan

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About Deep Fried Turkey

Why not take it outside and deep fry your turkey this year. It's easy, fast and the results are amazing. Crispy and flavorful on the outside, tender and juicy on the inside. Let Brett show you how it's done.

About Brett Ryan

Brett was born and bred in New Orleans, Louisiana and his family has a great love for good food. He's carrying on the tradition and makes a mean Deep Fried Cajun Turkey. It's all about that Cajun injection. Oh yeah.

Recipe

Print recipe

Ingredients

Marinade - add ingredients to your taste

  • ground black pepper
  • cayenne pepper
  • paprika
  • 12 oz dark beer
  • Worcestershire sauce
  • Tony Chachere's Creole Seasoning
  • peanut oil

Turkey

  • one whole turkey - NOT frozen

Special Equipment

  • propane burner
  • fry pot
  • large syringe to inject marinade
  • oven mitts or thick kitchen towel

How-to

  1. Mix marinade ingredients in a 16-oz cup
  2. Inject marinade into several spots in the turkey
  3. Keep turkey overnight in the fridge for marinade to distribute
  4. Rub turkey with any poultry seasoning rub of your choice
  5. Heat oil to 350 degrees and maintain 350 degree temp throughout frying
  6. Carefully lower turkey into the pot
  7. Deep fry for 30 minutes (or about 3 minutes per pound)
  8. Remove carefully from oil and let rest for 15-30 minutes before carving

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