duckhunter - 3:38 pm on Nov 28, 2002 (gmt 0)

Since there seems to be a good bit of confusion, us Louisiana folk have been frying turkeys for generations. Here's the recipe we use and once you do it right, you'll never cook one another way :)

- Roughly 3-3.5 minutes per pound at a maintained 325 degrees.
- Final call is to test the breast meat with a meat thermometer should be 165 degree at the deepest point.

* 15-20 Lb. Bird
* 3-4 Gallons Peanut Oil or Sunflower Oil

(Depends on size of pot and bird. Don't put too much oil, the bird displaces alot and you risk overflow and!yikes! fire!, might I mention a BIG fire with 4 gallons of oil at 325 degrees)

Now back to the matter at hand,

* Rub down the bird with creole seasoning

* Using an injector, inject with vegetable broth (or seasoned injection sauce)

* Most propane burner setups you can buy at the hardware store have a hook made for getting the bird in an out of the oil. Look for one of those.

* Bring your oil temp to 300-325 degrees. This is the most important part of having your Turkey just right. I can't stress this part enough. If you let the temp get too high for as little as 10 minutes. You've lost some of your "moistness". Too low and your guests will be eating pink Turkey.

* Cook for approximately 3 minutes per pound. When time is up, lift the bird out of the oil and check the deepest part of the breast with a meat thermometer. It should read at least 165 degrees. (Much over 170 and the bird is falling apart). Continue to cook until breast meat reaches 165 degrees

First and foremost is to be careful. 4 gallons of oil at 325 can be trouble if you don't excersise a little common sense ;)

Enjoy!

DuckHunter