When I told everyone I was going to deep-fry my first turkey, the looks they gave me were filled will sheer terror. I immediately heard many Thanksgiving horror stories of houses going down in flames, deep-fried turkeys being so charred that they came out black, and even turkeys being so fried on the outside but absolutely RAW on the inside! But my mind was set and I was not backing down now; I was going to fry me a turkey come hell or high-water. Fortunately, I had the opportunity to test the process before November 24th. I was having an early Thanksgiving with my moms-group and this was the perfect time to do a “dress rehearsal” before the bird’s big show on Thanksgiving.
I purchased the Masterbuilt Butterball Professional Series Indoor Electric Turkey Fryer off of Amazon Prime. This deep-fryer is EVERYTHING! It looks and operates like a normal indoor deep-fryer, but way bigger. What is even more awesome, is that you can use it for much more than just frying turkeys. (If you decide to use flavor injectors, you can find a great one on Amazon Prime as well).
Seasoning and Marinade
To inject and to marinade, I used Tony Chachere’s Creole Injectable Butter Marinade. It comes in a bottle and with its own injector, so if you use this marinade, you don’t have to buy an injector like I did!
To season, I used Tony Chachere’s Original Creole Seasoning and Rub and Rub with Love’s Turkey Rub.
The day before I fried my turkey, I made sure the turkey was completely thawed. Once the turkey was thawed, I took out all of the “stuff” that didn’t belong, (in my turkey, everything that didn’t belong was in a little bag that I pulled out of the turkey’s butt. My kids were totally grossed out). I cleaned the turkey, pat-dried it with a paper towel, then injected it with the marinade. There are specific spots to inject the turkey, (shown below). Do not be alarmed if some of the marinade oozes out once it has been injected. I rubbed about one tablespoon of creole seasoning, (it’s spicy) and about three to four tablespoons of turkey rub all over the turkey. You can add more or less seasoning to your preference.
I let my turkey marinade overnight in the refrigerator.
A few hours before you deep-fry the turkey, bring it out of the refrigerator and let it sit at room temperature. You don’t want to deep-fry a frozen or super-cold turkey, because it may not cook evenly.
I used peanut oil to fry my turkey, (this is recommended for the fastest cooking method). I filled the deep-fryer to just below the maximum fill line inside, (about 2.5 gallons), then set it to 375 degrees and waited for the fryer to heat up. The heating process takes about forty-five minutes, so make sure to add that to your total processing time.
WARNING!! Once that oil starts to heat up inside fryer, it will pop so loud that you can hear it in the next room! I was literally startled! It was popping and thudding, sounding like something was trying to get out!
And then… SILENCE! The fryer was ready to go. I was very nervous to open the fryer and lower the turkey in. The fryer was on my kitchen counter, so I got up on a step-stool, put the turkey in the frying basket, connected that to the hook provided and slowly lowered the turkey into the grease. I then detached the hook, closed the lid and BOOM! That was it! No grease popping up at me, no intense heat… that turkey went in smooth like butta!
For every four pounds of turkey, you cook ten additional minutes. I had a ten-pound turkey, so I set the timer to forty minutes, walked away and did my makeup. LITERALLY, THAT EASY!
When forty minutes was up and the timer went off, I opened the lid, reattached the hook to the basket and lifted out the most perfect, golden-brown, deep-fried turkey! I shocked myself! I could not believe I did it! The mom who doesn’t even fry chicken just deep fried a ten-pound turkey! I let the turkey sit in the basket to drain for ten minutes, packed it up and left the house.
MY TURKEY WAS A HIT! It was moist, the skin was flavorful and my moms- group ate every last bit!
That, my friends, is how I deep-fried my first turkey! Those that have been wanting to try and are scared, don’t be! The deep-fryer I bought made it a no-brainer!