Thursday, June 20, 2013 6:10 AM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995 		About us • Contact us • Site Map
 
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Turkey  Deep Fried Turkey
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Deep Fried Turkey recipe to your favorite Save to favorite   Discuss Deep Fried Turkey recipe Write a comment   Print Deep Fried Turkey recipe Print this recipe   Email Deep Fried Turkey recipe to friend Email this recipe
  Deep Fried Turkey
  Category: Turkey
  Author: Sandy Stokes, Morton, MS
  Date: 9/13/2010
  Hits: 1263
Ingredients:
Description: Turkey Deep Fried in Hot Oil with Cajun Seasonings
History: Family Tradition - Found mostly by experiment, when expanded from touring cooking events.
Serving Size: 6-8
Preparation Time: 5 minutes per pound

Amount/Measure/Ingredient
1 Large Turkey (Butterball or Wild)
1 Stick Butter (melted)
2 Teaspoons Worcestershire Sauce
2 Tablespoons Garlic Juice
2 Teaspoons Tabasco Sauce
Tony's Creole Seasoning (1 Box)
Instructions:
Melt Butter in saucepan. Add other ingredients except dry Creole seasoning. Inject this sauce into turkey under skin, placing seasoning in all major areas such as breast, legs, etc. Once injected, take Creole seasoning and coat outside and body cavity of bird thoroughly. While this is being done, use large pot on outside cooker to heat approximately 2 gallons of oil. More oil will be needed if pan is larger. I use a narrow pan that will just fit turkey, so less oil is needed. Once oil is hot use coat hanger to run through turkey. This will allow you to pull turkey up to test for doneness, without danger of splash or burning. Turkey should cook five minutes per pound, and will float when done. At This point turkey will be dark brown, as seasoning will turn dark during cooking. Remove turkey from oil carefully, and let drain. Once drained, remove coat hanger with pliers and place on tray to carve. Serve immediately. Excellent treat for holidays. Chicken can be used, if you modify cooking time. Both are outstanding!

Reformatted from a recipe submitted to www.goodcooking.com © Good Cooking, Inc. '98
Rate this recipe:  
Featured Recipe
» Polo Shabati (Pilau for the Sabbath)
Category: Afghan Recipes
Hits: 551
Rating:rating: (2.8)(2.8)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)
Author: Sandy
Email: sandygirl@kencik.com
Date:  2/15/2012
Comment:
Very Tasty


return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.