Deep Fry Turkey Recipe

Deep-Fried Turkey

Yield: 1 Serving

Ingredients

1 10 pound turkey; (10 to 12)
1 1/2 ga To 2 -peanut oi
1 4 oz bottle liquid crab boil seasoning (Zatara Rex; etc.)
2 c Water
4 Egg whites
Creole seasoning; (see recipe)or Tony Chac
Kosher salt

Instructions

From The Gumbo Pages on the Internet. Commentary by Chuck Taggert.

I know, I know ... you're shaking your head, horrified. "Those guys down there will batter and deep-fry anything that isn't nailed down!" you shriek. Well, don't panic -- there's no batter involved here, just one of the best ways of cooking a turkey I've ever tasted. Deep-frying whole turkeys has become fantastically popular in southern Louisiana over the past several years. The turkey is anything but greasy; the deep-frying process seals the outside and the turkey remains incredibly juicy, while the skin gets wonderfully crispy. Just be careful you don't do like my friend Rick and set your pot of oil on fire ... more non-klutzy people manage to do just fine with this.

Special thanks to Althea Stokes for her turkey-frying tips.

First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30- quart sized or larger.

Heat the peanut oil to 350 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.

Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) to inject the Zatarain's seasoning, diluted 4 to 1 with the water, throughout the turkey.

Beat the egg whites and paint the turkey with the egg white wash. Sprinkle the entire turkey generously with Creole seasoning or Tony Chachere's. Sprinkle with kosher salt (omit if using Tony's, which is salty already).

When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. This was my friend Althea's mistake during her first turkey frying). The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers.

Cook for about 4 minutes per pound, approximately 35 to 45 minutes for a 10 to 12 pound turkey. Turkeys also have a built in doneness alarm; the turkey will float to the top of the oil when it's done.

Carve and serve as usual, and serve with Shrimp-Andouille Dressing, Whipped Sweet Potatoes with Pears, and some crispy haricots verts (steamed in a little stock) for a grand Creole holiday feast. And how about some Pecan Pie for dessert?

Per serving: 5805 Calories (kcal); 288g Total Fat; (46% calories from fat); 746g Protein; 1g Carbohydrate; 2439mg Cholesterol; 2565mg Sodium Food Exchanges: 0 Grain(Starch); 102 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates