More Recipes Like Cajun Deep-Fried Turkey

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Deep-Fried Turkey

Submitted by: Tim and Meredith

Deep-frying a turkey takes place outdoors. A twelve pound turkey will cook for about 45 minutes. A whole peeled onion is used to keep the three gallons of oil from scorching.

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Simple Deep Fried Turkey

Submitted by: sgtsquarepants

If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs.

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Fried Turkey Wings

Submitted by: NANCIG

A tasty way to enjoy turkey.

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BBQ Turkey

Submitted by: Julie G

Home Town: Paradise, California, USA

Living In: Newcastle, California, USA

This is a great BBQ Turkey recipe with apples and white wine. We almost never have any leftovers. This recipe can be used with almost any size bird.

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Spicy Pepper Butter Fried Turkey

Submitted by: TABASCO® Brand Pepper Sauces

TABASCO® Pepper Sauce and a touch of cayenne pepper add some fire to this deep-fried turkey.

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Fruity Tutti Turkey Brine

Submitted by: Stacie

Home Town: Pomona, California, USA

Living In: Rancho Cucamonga, California, USA

This whole roasted turkey gets a full three-day soak in fruity brine with lots of dried fruit and spices. Your house will smell like the holidays for sure.

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Sugar Free Citrus Turkey Brine

Submitted by: Lindy Lou.

A brine fragrant with citrus fruit and herbs contains no sugar, but will give your holiday turkey plenty of moistness and flavor.

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Merritt Family Two Hour Turkey

Submitted by: merritt_family

Here's how to roast a moist, browned turkey in only two hours of oven time, with no basting.

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How to Cook Turkey

Submitted by: Chef John

Living In: San Francisco, California, USA

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

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Juicy Thanksgiving Turkey

Submitted by: Kirsten

Living In: Augusta, Georgia, USA

My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!

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