Reviewed: Jan. 3, 2006

I made this as the centerpiece of our New Year Eve's buffet. Sugestion to complement the frying, brine the turkey in a clean 5-gallon bucket with 2 gallons water, 2 cups of kosher salt and 1 cup sugar for at least 8 hours, preferrably several days if you have the room to spare in a very cool place. Brining makes the turkey incredibly moist when combined with frying. Everyone loved the turkey and many didn't believe it was actually turkey.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Nov. 13, 2005

I have cooked a few turkeys using this method super moist! I usually inject with butter and garlic. I have looked at other recipes and they do not recommed a bird over twelve pounds. I tried it with a twenty pounder and ended up with no left overs. It turned out perfect. Just make sure you have a big enough pot. To cut down on the danger of flare-ups (grease fire) I kill the fire when I'm lowering the bird in.

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CHOZENBOI671

Cooking Level: Intermediate

Living In: Bonney Lake, Washington, USA

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Reviewed: Jul. 22, 2005

As a first timer turkey fryer, we decided to fry 3 turkeys for the neighborhood block party...our first turkey was a bit dry, since we allowed the heat to get to 375-400 degrees...definitely too hot at 3.5 minutes per pound. The remaining turkeys were cooked at 350 and were TO DIE FOR. Thanks for the recipe.

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

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Reviewed: Jan. 15, 2005

FANTASTIC! This turkey is absolutely incredible and it really frees up the oven for big gatherings.

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BUSINESSED

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Reviewed: Jan. 10, 2005

WOW! who knew you could FRY a turkey? i took the advice of others and bought an injector! believe me, its the best investment you could make... melted down some butter and mixed it with carribean jerk, parsley, onion powder, garlic powder, and white pepper....This was the JUICIEST bird i have ever eaten. And it cooks so fast :-) Try chicken, and cornish hens, too. i may never roast my poultry again.

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DEEDEE

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Reviewed: Jan. 5, 2005

Tasty! I injected a mixture of garlic powder and butter before frying.

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ALIEMLY

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Reviewed: Dec. 11, 2004

Thanks for the recipe and advice. Our fried Thanksgiving turkey turned out great! It was delicious and received rave reviews from all our guests.

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KATHY23

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2004

Best turkey I ever had. Thanks!

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KELLYSCH

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Reviewed: Jun. 14, 2004

Very good. We fried our first turkey using this recipe. It was great. I will try injecting the next one that we make. This along with the frying tips made a great turkey.

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TKEPLING

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Reviewed: May 16, 2004

Very good recipe. Our turkey turned out great. I will definately use this recipe over and over again. Thanks!

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jacksnewwife

Cooking Level: Intermediate

Home Town: Highland Heights, Kentucky, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Dec. 4, 2003

I used this recipe as a reference for frying the turkey. The result was great. Instead of using the Creole seasoning I marinated the turkey overnight in a brine consisting of 1 cup kosher salt 1/2 cup light brown sugar 16 cups (1 gallon) vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger 16 cups (1 gallon) iced water

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KOBED

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Reviewed: Nov. 20, 2003

Great recipe! We used this recipe along with the turkey frying advice in the advice section. We did not let it sit to marinade overnight. Instead, we injected it with Cajun Garlic Butter (came with the fryer) and rubbed the outside with some Cajun Seasoning Salt (also came with it). If you are in a cold area, make sure to get the oil up to at least 450 degrees to compensate because it really cut down on your cooking time. For Christmas we didn't have enough Peanut Oil and didn't realize it till we were cooking that it wouldn't cover the turkey. So we cut the turkey up and fried it in the basket and it was great! This year I will inject it with the same butter seasoning and leave it overnight, but will lay off the salt rub because it almost made it too salty. 3 thumbs up!

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JADERN

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2003

Finally coming around to writing a review for this recipe. Thought it was perfect timing with thanksgiving coming around the corner. Anyhow, I suggest you marinade the turkey overnight, just seasoning the outside won't help much. You need to inject it with flavor. I suggest you mix melted butter and cajun seasoning, then inject it everywhere in the bird, then let it sit overnight in a fridge (in a trashbag). This does create a moist bird. A must try!

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Flaquita

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2003

We fried our turkey outside on a cold day. Very important to have the oil temp 450°F before adding the turkey for the recovery time on a cool day will make the oil much to cold and add tremendous cooking time.

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Susan Leckrone

Home Town: Glen Ellyn, Illinois, USA

Living In: Warsaw, Indiana, USA

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Reviewed: Nov. 28, 2002

This is a great recipe! None of us has ever had a fried turkey before and thought it would be nice to try for Thanksgiving. But due to the turkey not being thawed out early enough we had no time to marinate. Instead, we did the recipe as listed except instead of filling the cavity with the Italian dressing, we strained the dressing (b/c the seasoning in the Italian was clogging the injector)and then injected it into the turkey. The rub was terrific. The meat turned out full of flavor!

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ARK_AMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Haslet, Texas, USA

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Reviewed: Nov. 16, 2002

Great w/cajun seasoning rubbed under and over the skin!

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VKLEE

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Reviewed: Nov. 4, 2002

We will never bake or grill a turkey for thanksgiving again!! Here's a TIP to add lots of flavor: invest in an injector, and mix your favorite seasonings (don't be stingy!) with a cup of melted butter - we like the creole seasonings like chili powder, cayenne, or emeril's essense. You can even add about a 1/2 cup of beer to the mixture. Or you can buy the pre-mixed injectable seasonings. Inject the turkey with all of the butter mixture, sprinkle some of the seasonings on the outside, and put in a NON SCENTED trashbag in the refrigerator overnight - at least 8 hours. Then fry in peanut oil. The meat will not only be tender, but extra flavorful! Your Thanksgiving guests will appreciate the wonderfully unique flavor of the meat!

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