Fried Turkey

by Cliff Barton

Fried Turkey

10 - 12 lb. turkey
Tony's Creole Seasoning
Enough grease to cover turkey in pot

Thaw turkey. (It is best to use a smaller turkey -
10 to 12 lbs. Any larger than that and they don't
fry as well). Remove giblets and wash turkey
thoroughly. Rub down real heavy with Tony's
Creole Seasoning. Heat grease to 360 degrees.
Put whole turkey in grease. (I use a crawfish
boiling pot with a butane burner. If you have a
basket with your cooker, it is easier to handle the
turkey). Deep fry the turkey at 360 degrees for
approximately three minutes per pound or until
brown. Keep a close watch on the temperature
to be sure it stays at 360 degrees. When done,
drain. Let sit for about 20 minutes before slicing.
(This is the best turkey we have ever eaten.
It is crispy on the outside and juicy on the inside.
It also cooks in such a short time, it makes
Thanksgiving and Christmas dinner a lot easier
to prepare).