Holiday Table * Deep fried Turkey

Today on My Holiday Table we are talking about our main course. The star in most houses is  the Turkey : A family  favorite way to cook a Turkey is deep frying but if you don’t want to do it -many places in the area does it to order here in Louisiana & Texas. Lisa 

  • Deep Fried Turkey :

5 gallons peanut oil (see Cook’s Note)

10- to 15-pound unstuffed turkey

1 stick butter

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Creole Seasoning for  the Turkey 

  • Directions: 
    Pour peanut oil into a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F.
    Have turkey completely thawed and dry turkey thoroughly. Tie 2 cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil.
    Deep-fry for 3 to 4 minutes per pound and cook until turkey floats to the top. Remove bird from oil and place on a platter or cutting board.
  • Tips : 
    Please be extremely careful when deep-frying the turkey. Do it outdoors on a level and non-flammable surface.

  • To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

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