Yeti Cooking

Fried Turkey

 

Ingredients:

-Fresh 10 LB (or more) whole turkey 

-Outside Propane fryer / turkey fryer kit. 

-Stainless steel basket & pot large enough to hold turkey size with space to submerge the turkey during cooking. 

-Peanut oil. A Minimum of 3 gallons 

(Many grocery stores & manufacturers have turkey frying kits) 

-Cooking twine 

-2 Aluminum roasters for Turkey 

-Mustard or olive oil 

-Cajun injection kit (your choice ) 

-Salt 

-Pepper 

-Garlic Powder 

-Blended Cajun seasonings 

-Temperature probe to mount to the side of the stainless steel pot. 

 

First & Foremost, this must be done outside in an open area. Burner Off when inserting and removing the Turkey from the pot.

To utmost goals when cooking this is: 

1 you want enough oil to cover the turkey but NOT OVER-FLOWING THE POT to the Fire. This can cause serious injury and destruction. An oil based fire is one of the worst. 

2 need to keep your oil regulated @ no higher than 400 degrees. Don't over temp. Will result in burnt oil. 

3  need to keep small children & pets away from this cook during and also when the oil is cooling down after the cook. 

 

A quick way to see how much peanut oil is needed for your cook. 

Place the Turkey in your stainless basket for the steel pot with the head down and fill it up with water until it covers the bird and just a little more. 

Mark on the stainless steel pot the water line and use that for a gauge on how much peanut oil to put in the stainless steel pot for cooking 

 

Remove the turkey from its packaging. 

Wash it down and make sure you have removed the internal items which many turkey vendors put underneath the breasts (neck, giblets, and gravy package.) 

Remove any plastic holders which may be on the legs. 

Use your cooking twine to secure the turkey legs & wings to help when cooking and handling of the bird while going into or out from the pot. 

Place the Turkey in one of the aluminum roasters with the turkey breast facing up. 

Use the injector which is provided with the purchased Cajun injection seasoning for the entire turkey. Use @ minimum a half bottle for 10 lb. 

For your "binder" you can use either Mustard or Olive Oil. 

The binder is used to help the seasonings for the turkey to adhere to its skin. 

Make sure to cover the entire Turkey properly. 

Spread salt, pepper, (or other Pepper types) garlic powder onto the entire turkey. 

Then spread generously the blended Cajun seasonings over the entire bird. 

Let the bird rest for up to 30 mins or more to allow the seasonings to penetrate the bird's skin and meat. If over 30 mins will need to have it in a fridge or cool box. 

 

Light the outside propane cooker. 

Away from the flame, fill your stainless steel pot with the needed amount of peanut oil from the mark earlier. 

Put the pot on the grill and mount the temperature probe inside with the tip being down in the oil. 

Set your temp on the probe for 400 degrees for preheating which typically takes about 45 minutes.

Place the turkey in the basket, breast side down, legs up. Lower the turkey into the hot oil very slowly and while wearing thick gloves or oven mitts. The oil will froth and bubble as the turkey goes into the oil. Be careful the oil doesn't spill over. Reposition the temp probe if needed with the basket in the oil. 

While frying, keep the oil temperature at 350°F. Allow the turkey to cook four minutes per pound. The key to having a non-greasy turkey is to maintain 350 degrees F. It is better to keep the temperature a little over 350 degrees F than under.

After the turkey has fried for the allotted time per the size of the bird. Shut off the gas to the fryer. Using protective mitts, lift the fryer basket from the oil and allow the oil to drain from the bird while holding the basket over the pot for a minute or two. 

Set the basket down and let it continue to drain with the turkey being with neck first. Insert a temp probe into the turkey and make sure you get a reading of 180 degrees in the thigh & breast. If temp. is not 180, follow the above instructions on prep & frying to gain the necessary extra temp in getting 180. 

If done, remove the turkey with protective mitts or utensils which can move the turkey to the aluminum roaster. 

Let the turkey rest for 10 mins to cool down for carving. 

 

You can reuse the peanut oil for one more cook as long as it did not burn. 

Place the oil back into the container which is came from. 

Strain and discard the extra frying and items that maybe towards the bottom of the oil in the pot.