Prep 8 hrs
Cook 1 hr
This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed. Not recommended for indoor cooking.
- peanut oil, for frying (about 5 gallons)
- 1 (10 -15 lb) turkey
- 6 teaspoons salt
- 6 teaspoons paprika
- 6 teaspoons white pepper
- 6 teaspoons cayenne
- 6 teaspoons Accent seasoning (optional)
- 16 ounces liquid crab boil concentrate
- Rinse turkey inside and out.
- Mix 1 part crab boil concentrate to 4 parts water.
- Combine dry ingredients with crab boil solution.
- Adjust seasoning to taste.
- Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.).
- Cover turkey with foil and refrigerate overnight.
- Heat oil to 350°F
- CAUTION: Use a fryer thermometer to monitor the oil. It may ignite if the temperature goes beyond 375°F.
- Put turkey in basket and CAREFULLY lower it into the pot.
- Cook 5 minutes per pound.
- Check in 1 hour using a meat thermometer (you're looking for an internal temperature of 180F).
what kind of oil is best for cooking turkey I used peanut oil and it was very good
It's a good idea to invest in a professional digital thermometer. You can use it to both check your oil temperature, and to determine when the turkey is done. I use mine for any kind of roasting and deep frying. It works great on poultry, beef and pork roasts, etc. If you plan on making a habit of deep frying turkeys (and it is habit forming), such a thermomter will make it much easier and safer. They are about 20$ at kitchen stores.
I love fried turkey and have done it often, so I hate to be a party-pooper or to scare anyone from trying it, but I’ve been in the Fire-Rescue service here in the south for nearly forty years and have been to many deck, porch and fully involved house fires from people trying to fry a turkey. I have life-flighted out three severe burn patients; one, a father of three, didn’t make it. There are some simple rules to follow that will make it MUCH safer. 1. NEVER try this inside!!!! 2. Use only a sturdy fryer intended for frying a turkey. Remember, it has to support 8 to 10 gallons of oil PLUS the turkey. Don’t try to rig up a fryer. Rent, beg or buy the real thing. 3. Have a Dry Chemical fire extinguisher ten feet away from the cooker. 4. Always keep the gas tank the full length of the hose away from the burner. (If something goes wrong, you may still be able to shut off the gas.) 5. The night before, as you’re preping the bird, take the pot outside and fill it with water. Slowly lower the bird into the water. When the water stops overflowing, remove the turkey and measure how deep the water is. That’s how deep your oil needs to be to cover the bird! You can add a little more to be sure, but not much. When you add a cold bird to the hot oil the oil is going to expand and can easily overflow. 6. Always wear long pants and long sleeves when frying, adding a heavy apron is even better! 7. Lower the bird into the oil SLOOOOWLY and wear gloves! 8. This is the WORST rule of all! If you are the cook, you are also the “DESIGNATED DRIVER”, leave the alcohol alone until the turkey is done and the cooker is off! Once the bird is done, there’ll be plenty of time to catch-up!