Cajun Deep Fried Turkey
1/2 Cup kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note
1. Stir salt, herbs and peppers together. Mix until well blended.
Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for
several months in an airtight covered jar.
2. Remove the giblets and neck, rinse the turkey well with cold
water and pat dry thoroughly with paper towels. Take care to dry
both inside cavities. Place in a large pan and rub the interior and
exterior of the bird with seasoning mix. To allow for good oil
circulation through the cavity, do not truss or tie legs together.
Cut off the wing tips and plump little tail as they may get caught
in the fryer basket. Cover pan and place in refrigerator overnight.
3. Place the OUTDOOR gas burner on a level dirt or grassy area.
Never fry a turkey indoors, in a garage or in any structure attached
to a building. Do not fry on wood decks, which could catch fire, or
concrete, which could be stained by the oil. (Safety tip: have a
fire extinguisher nearby for added safety.)
4. Add oil to a 7-10 gallon pot with a basket or rack. At the
medium-high setting, heat the oil to 375 degrees F., (depending on
the amount of oil, outside temperature and wind conditions, this
should take about 40+ minutes).
5. Meanwhile, place the turkey in a basket or on a rack, neck down.
6. When the oil temperature registers 375 degrees F on a deep-fry
thermometer, slowly lower the turkey into the hot oil. The level of
the oil will rise due to the frothing caused by the moisture from
the turkey but will stabilize in about one minute. (Safety tips: to
prevent burns from the splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes and even glasses. It is wise to have two people
lowering and raising the turkey.)
7. Immediately check the oil temperature and increase the flame so
the oil temperature is maintained at 350 degrees F. If the
temperature drops to 340 degrees F. or below, oil will begin to seep
into the turkey.
8. Fry about 3-4 minutes per pound, or about 35-42 minutes for a
10-12 pound turkey. Stay with the cooker at all times as the heat
must be regulated.
9. When cooked to 170 degrees F. in the breast or 180 degrees F. in
the thigh, carefully remove the turkey from the hot oil. Allow the
turkey to drain for a few minutes. (Safety tip: allow the oil to
cool completely before storing or disposing.)
10. Remove turkey from the rack and place on a serving platter.
Allow to rest for 20 minutes before carving.
11. NOTE: Use only oils with high smoke points, such as peanut,
canola or safflower oil. To determine the correct amount of oil,
place the turkey in the pot before adding seasoning and add water
until turkey is covered. Measure the amount of water and use a
corresponding amount of oil. Dry the pot thoroughly of all water.