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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
or a candy thermostat: put a string on it and test the oil at the
center to get an accurate reading. 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
us here at All Seasoning by special request) to inject the
crab boil seasoning, diluted 4 to 1 with the water, throughout the turkey.
Inject the bird the night before for best results. |
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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. Every 8 minutes you need to lift the
turkey up and down in the oil so that the HOT oil is brought to the top,
and your turkey is evenly cooked.. |
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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 |
