French Fried
Turkey



This is a recipe I received from a friend originally from rural Louisiana.
It has been a local secret there for a number of years. I think we may have been among the first to cook fried turkey north of the Mason-Dixon Line.
Several of the hints suggested in the recipe were given to me or learned during the first few turkeys we cooked.

PLEASE BE ADVISED THAT
THIS IS A RECIPE RECOMMENDED
FOR USE BY RESPONSIBLE
AND SAFETY CONSCIOUS
ADULTS ONLY.
YOU MUST USE GLOVES
AND OTHER APPROPRIATE
CLOTHING TO PROTECT YOURSELF
FROM ANY SPLASHING
OF THE HOT OIL.

25 LB. Turkey
1/4 cup Cayenne pepper
1/4 cup white pepper
1/4 cup MSG (optional)
1/4 cup paprika
1/4 cup celery salt
head garlic
bottle liquid crab boil
1/4" nylon rope---6-8 ft. meat thermometer
5 gallons peanut oil (reusable several times)
10 gallon pots or modified beer keg
oil thermometer leather gloves
Cajun propane cooker
(available Sam’s club)
marinade injector
propane tank
slicing knife
ice chest for turkey
large plastic bags


1. Thaw turkey, wash inside and out, and prepare the day before.
(Steps 2-6)

2. Cut small slits all over turkey and place peeled garlic cloves in them.

3. Mix liquid crab boil with equal amount of water and inject all over turkey.

4. Rub spices on both inside and outside of turkey.

5. Using nylon rope, tie turkey so that it can be
lifted with the legs pointing down.
There should be at least 3-4 feet of rope left over with which to lift the turkey.

6. Place the turkey thus prepared in a plastic bag and into the refrigerator or ice chest for a minimum of eight hours, preferably overnight.

7. When you’re ready to cook the bird, heat the peanut oil to 375 degrees F.
Remember to use a pot that will be no more than one half full with oil only. Your objective
is to provide enough room in the pot for the turkey when added and minimize any spillage of oil on the ground.
This must be done outside away from anything that might be damaged by any hot oil that might drip on the ground.
The time to heat the oil will vary depending upon the particular Cajun cooker you are using.
You need to allow at least 40 minutes.
Periodically check the temperature
of the oil . (Don’t forget to use gloves.)

8. When the oil reaches 375 degrees F, slowly lower the turkey into the oil so as not to splash any oil out of the pot. Wear leather gloves and a coat to protect yourself should any oil accidentally come out.
When you lower the turkey into the oil, the oil will briefly foam and rise to near the top of the pan.
The foaming will then subside.

9. Monitor the temperature while the turkey is cooking, making sure that the temperature does not get above 375 degrees F.

10. A 15 pound turkey will be done in about 1-1 1/2 hours or about 5 minutes per pound.
A 25 pound turkey will take 2-2 1/2 hours. The turkey will begin to float in the oil when it is done.
To be safe, remove it and check for doneness with a meat thermometer.
The last place to get done with this method isusually in the leg joint area.

11. When the turkey is done, allow it to cool 15-20 minutes before carving.



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