Everything you’ve ever wanted to know about deep-frying your Thanksgiving main!


It’s almost that time of year again! The leaves are changing, the temperature is dropping, and Southern families are traveling to their annual meeting place for Thanksgiving.


Whether you’re most looking forward to the sweet potato casserole, cranberry sauce, mac & cheese, or cornbread dressing, the holiday wouldn’t be the same without one main dish – turkey, of course.

The bird is the star of the Thanksgiving table; we don’t call it Turkey Day for nothing! While a simple baked turkey would suffice, many folks choose to prepare the bird a few different ways. Choices galore! If any region has mastered the art of deep-frying food, it’s most certainly the South. Join Ray Lampe, a.k.a. Dr. BBQ,  as he takes us through the steps of deep-frying a turkey for your Thanksgiving Day meal. The skin’s crispy, and the meat is tender.

Begin by covering a fully defrosted turkey in plastic wrap to avoid any messy mishaps. Next, inject the bird in a grid pattern with creole butter marinade for an incredibly flavorful meat.

Remove the plastic wrap, and sprinkle the turkey liberally with Creole seasoning. Refrigerate the bird for at least 1 hour before putting it in the fryer. When the turkey is ready to cook, place it on a hook and fry it in peanut oil (peanut oil is recommended for the best turkey-frying flavor; corn oil can be used as a substitute) at 350˚ for about 3 ½ minutes per pound.

It should reach an internal temperature of 180˚ in the thigh meat and 160˚ in the breast. Once the turkey is golden brown, place it on a large platter, and let it rest for 15 minutes. And, just like that, it’s time to carve and serve. This mouthwatering entrée is sure to make you thankful on Turkey Day!

H/T: Southern Living

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