Follow these steps for perfect results
turkey
thawed, cleaned
salt
to taste
black pepper
freshly ground, to taste
garlic salt
to taste
cajun seasoning
to taste
vegetable oil
for deep frying
Thaw turkey completely (typically 24-48 hours in refrigerator).
Clean out the turkey cavity, rinse thoroughly, and pat dry inside and out with paper towels.
Season the turkey liberally with salt, black pepper, garlic salt, and Cajun seasoning. For enhanced flavor, season the turkey the night before cooking.
Pour vegetable oil into a large, sturdy pot (26-40 quart) ensuring enough room for the turkey to be fully submerged without overflowing.
Heat the oil over a high pressure outdoor propane cooker until it reaches 375 degrees F, using a deep-fry thermometer to monitor the temperature.
Carefully and slowly lower the turkey into the hot oil. The temperature will drop, aim to maintain a cooking temperature of 325 degrees F.
Cook the turkey for approximately 4 minutes per pound, until the internal temperature reaches a safe level.
Once the turkey is golden brown and cooked through, carefully remove it from the oil and let it rest before carving.
Expert advice for the best results
Ensure the turkey is completely dry before frying to prevent oil splattering.
Monitor oil temperature carefully to avoid burning.
Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.
Everything you need to know before you start
30 minutes
Season turkey the night before.
Serve on a large platter, garnished with fresh herbs like parsley or thyme.
Serve with classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce.
Light-bodied red wine that complements the turkey's flavor.
Malty beer that pairs well with savory dishes.
Discover the story behind this recipe
Popularized as a Thanksgiving alternative in the South.
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