Let's be honest. As much as you may love this time of year, the holidays can be stressful. Sometimes even the closest of families can experience, shall we say, too much time together. But don't worry! We're here to provide some practical tips to help you get through the next few weeks.
Here's the recipe Steve uses for frying turkeys from Tony Chachere's website...
3-5 Gals. Peanut Oil (Or Oil of Your Choosing)
1 12 Lb. Turkey
Tony Chachere’s Creole Butter Injectable Marinade
Tony Chachere’s Original Creole Seasoning
1: Prepare turkey fryer, or very large stock pot.
2: Fill fryer with no more than ¾ oil and heat to 350 degrees.
3:Make sure turkey is completely thawed.
4: Pat turkey dry with paper towels – turkey must be dry before frying.
5: Remove giblets from turkey.
6: Inject the turkey with Tony Chachere’s Creole Butter Injectable Marinade. Use as much as you’d like.
7: Be sure to space out the injection sites so the marinade goes throughout the entire turkey.
8: Lightly season the inside of the turkey with Tony Chachere’s Original Creole Seasoning.
9: Next, gently lift the skin of the bird up and use your hands to carefully massage Original Creole Seasoning under the skin.
10: Coat the outside skin of the turkey with Original Creole Seasoning.
11: Allow the turkey to sit until it reaches room temperature.
12: Carefully lower the turkey into the oil and allow it to fry for 3 minutes per pound, plus 5 minutes per bird, until the meat thermometer reads 165 degrees when inserted into the thickest part of the breast.
13: Carefully remove the turkey from the fryer and drain it on paper towels.
14: Allow bird to sit for 10 minutes before slicing and serving.
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