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Deep Fat Turkey Fryer Recipes & Turkey Frying Instructions

Deep Fat Turkey Fryer Recipes & Turkey Frying Instructions

Deep Fat Turkey Fryer Recipes and Turkey Frying Instructions

Compare shop and order your own Turkey Fryer Cookers from Brinkman Grills, Masterbuilt, and Bayou Classic

Deep Fried Turkey Recipes and Deep Fried Turkey Breast Instructions
Courtesy of Masterbuilt Cooking Corner

1 Turkey (Whole Bird)
3 to 5 ozs of Southern Secrets Kickin' Cajun Seasoning
The amount of oil needed is determined by the size of the turkey

STEP 1 Place turkey, wild or domestic, into fryer basket or onto the turkey rack. Place the bird into the pot and fill the pot with water until the butt of bird is covered. Remove the bird from pot allowing all water to drain from the bird. Once this is complete mark the level of the water. Then empty all the water from pot and refill the pot with oil to the marked line. Three inches of space is needed from the top of the pot to the top of bird. Completely thaw the bird and free it of any excess water, also remember to remove the plastic pop-up thermometer from the bird.

STEP 2 Cover the outside and the inside cavity of the bird with Southern Secrets Kickin' Cajun Seasoning. Bring the oil temperature to 350Ã‚Â°F, keeping a close watch on the temperature. (It is important to maintain as close to 350Ã‚Â°F as possible while cooking.) Place the turkey in basket or on the rack with the legs of bird pointing up. Now, SLOWLY lower the bird into the 350Ã‚Â°F grease or oil (wear a cooking glove). Cook the bird 3 minutes per pound and add 5 minutes to the total cooking time.

STEP 3 When the cooking time is complete turn the cooker OFF and remove the bird slowly with the grab hook, allowing the oil to escape the bird inside and out.

Example: Cooking a 11.5 pound turkey 3 minutes per pound plus 5 minutes, for a total cooking time of 39.5 minutes. (11.5 Pounds x 3 Minutes = 34.5 + 5 Minutes = 39.5 minutes) Cool, Carve, and Eat!

Note: If the turkey should float before the cooking time is complete, this does not mean the turkey is done. Continue to follow the timed directions in Step 2. For pheasant, Cornish hen, chicken, and quail, follow the directions in Step 1. You may deep fry more than one bird at a time. Do Not allow the oil to overflow, USING the water method in step 1. For proper cooking time, do not total the weight of more than one bird. For example: For three cornish hens at 2 lbs. Each, cook 6 minutes plus 5 minutes with a total cooking time of 11 minutes.

Do not total the number of pounds for all three birds; this will over cook the birds.

Deep Fried Turkey Breast:

Follow the directions for a whole bird. The only difference is in the cooking time. The breast should cook for 7 minutes per pound of meat and add 5 minutes to get a total cook time. (3 pounds of turkey breast X 7 minutes per pound = 21 minutes + 5 additional minutes = 26 minutes total cook time).

Cooking Turkey on the Rotisserie
Most rotisseries will only handle a turkey up to 12 pounds. (Don't try to cook a stuffed turkey on the rotisserie.) Tie or skewer the wings close to the body, and attach the neck skin with a skewer to the back of the body. Insert the spit through the length of the body and tighten the holding prongs. Tie the tail and drumsticks firmly to the rod. Be sure to balance the turkey before turning on the spit. See that the turkey does not slip as the spit turns. Allow 25-30 minutes per pound cooking time.

Compare shop and order your own Turkey Fryer Cookers from Brinkman Grills, Masterbuilt, and Bayou Classic

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