This recipe is a family favorite of former Louisiana U. S. Senator, John Breaux.
1 (10 to12 pound) whole turkey, non self-basting
4 ounces liquid garlic
4 ounces liquid onion
4 ounces liquid celery
1 tablespoon ground red pepper (cayenne)
1 tablespoon salt
2 tablespoons hot pepper sauce such as Tabasco
1 tablespoon Old Bay Seasoning OR 1 ounce liquid crab boil
5 gallons peanut oil
Marinade: Remove giblets and neck, rinse the turkey well with cold water
and pat dry thoroughly with paper towels. Take care to dry both inside cavities.
Cut off the wing tips and plump tail as they may get caught in the fryer
Combine remaining marinade ingredients in a small saucepan. Simmer over
low heat until salt is dissolved. Allow mixture to cool. Fill poultry/meat injector
with cooled solution.
Inject turkey in the breast, wings, drumsticks, thighs and back. Place on
a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining
a temperature of 39 degrees F or below.
To allow for good oil circulation through the cavity, do not truss or tie
Deep Frying Procedure: Place the OUTDOOR gas burner on a level dirt or grassy
area. Never fry a turkey indoors, in a garage or in any structure attached to
a building. Do not fry on wood decks, which could catch fire, or concrete, which
could be stained by the oil. (Safety tip: have a fire extinguisher nearby for
Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting,
heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature
and wind conditions, this should take about 40+ minutes).
Place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry thermometer,
slowly lower the turkey into the hot oil. The level of the oil will rise due
to the frothing caused by the moisture from the turkey but will stabilize in
about one minute. (Safety tips: to prevent burns from the splattering oil wear
oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to
have two people lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the oil
temperature is maintained at 350 degrees F. If the temperature drops to 340
degrees F or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound
turkey. Stay with the cooker at all times as the heat must be regulated.
When cooked to 170 degrees F in the breast or 180 degrees F in the thigh,
carefully remove the turkey from the hot oil. Allow the turkey to drain for
a few minutes. (Safety tip: allow the oil to cool completely before storing
Remove turkey from the rack and place on a serving platter. Allow to stand
for 20 minutes before carving.
Yield: 12 servings
Use only oils with high smoke points, such as peanut, canola or safflower
oil. To determine the correct amount of oil, place the turkey in the pot before
adding seasoning and add water until turkey is covered. Take turkey out of the water
before marking the oil level. Measure the amount of water and use a corresponding
amount of oil. Dry the pot thoroughly of all water.
Recipe used with permission from
the National Turkey Federation.