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First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30-quart sized or larger.
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Heat the peanut oil to 350 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay. |
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Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) to inject the
crab boil seasoning, diluted 4 to 1 with the water, throughout the turkey. |
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Beat the egg whites and paint the turkey with the egg white wash. Sprinkle the entire turkey generously with Creole seasoning. Sprinkle with kosher salt
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When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. This was my friend Althea's mistake during her first turkey frying). The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers. |
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Cook for about 3 minutes per pound, approximately -45 minutes for a 15 pound turkey. The turkey's ready to come out of the fryer when the breast meat has reached an internal temperature of 150-155°F. Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil. LET THE TURKEY REST FOR 30 MINUTES before carving. |
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Carve and serve as usual,
and how about some pecan pie for
dessert? |
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Chuck
Taggart - Gumbo Pages |
