Deep Fried Turkey Recipe

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Hey Broox, heres the pics I
promised you...those mudbugs
were DAMN tasty!!! Thanks for
Everything. I will DEFENITELY use Authentic Louisiana Seafood again
to place my seafood orders!

YOU CAN POST THAT!!t!

Raul
Ft.Lauderdale, FL

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Deep Fried Turkey

First a Couple Tips:

Deep Frying a turkey is a lot easier than everyone thinks but you need to follow some basic rules.

DO NOT COOK INDOORS!!! THIS ALSO MEANS THE GARAGE!!!

Do not fill your boiling pot to the top or it will boil over and you could burn down
your house, garage, and trailer or even hurt someone.

Try to stay sober until the turkey comes out and the grease has cooled down.
That way you can use your electric knife and keep all your fingers.

What You Do:

A 10 to 12 lb. turkey is recommended for deep frying.

Fill your turkey pot with water half way and place the turkey in the pot. This is to
see if the oil will cover the turkey; if it does without overflowing you are okay.

Take the turkey out of the water and mark the pot at the water line -- empty the water replace with oil ( vegetable or peanut oil works well)

Slowly bring the oil to a temperature of 350 degree
To prepare the turkey for deep frying first inject the turkey with favoring and rub the outside with your favorite seasoning
Cook 3 minutes per lb. 12 lbs equal 36 minutes
Either let cool then carve or carve immediately but you really need an electric knife or it will tear the turkey

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When boiling crawfish, shrimp or crabs the only extra ingredients to enhance the flavor of your seafood would be celery, onions, garlic, lemons and oranges. These are friendly ingredients that do not rob the flavor of your boil or have any bearing on the taste of your Authentic Louisiana Seafood.

Conversely if you add potatoes, corn, wieners, sausage or mushrooms these will directly effect your seafood seasoning. We call them season robbers!! Some folks think you should boil them in separate pot which is not a badidea. Others boil them in the seasoned water first. Whether you boil them in the same pot or not always drop the potatoes & onions first & when they are almost done re-season your water with @ least 3/4s more seasoning then add all your other stuff plus your crawfish & boil as usual. This will ensure your crawfish get the right dose of spices& your potatoes, onions etc will get seasoned perfectly.