The holiday season is just weeks away and Razzoo’s wants to help you look like a pro when it comes to cooking the perfect bird for your Thanksgiving table. We love frying our turkeys because it seals in the moisture, and really, what isn’t better fried?!
Here are a few other Razzoo’s insider tips on frying the best turkey in all the land:
1. Pick the Right Bird: Starting with the right turkey is key. Avoid the birds with those plastic pop up thingies in them – plastic doesn’t hold up to frying – and make sure you buy enough turkey for all your guests. When determining the exact amount needed, we’ll defer to the turkey experts – Butterball – and their website recommends 1-1.5 pounds of turkey per person. And lastly, don’t be shamed by buying a small bird. Go big or go home! Anything under 15 pounds just looks like a big chicken.
2. Thaw Your Turkey: Contrary to popular belief, a frozen 16 lb. turkey is NOT going to thaw overnight on your kitchen counter. Trust us – it just won’t. Cook like a pro and let that hoss of a bird thaw slowly in the refrigerator for about a week.
3. Mark Your Pot’s Oil Fill Line: Your goal is to have just enough oil in the pot that once the turkey is added, your oil is about 4 inches from the top of the pot. But don’t wait until it’s time to cook and just “guess” how much is needed! Put your frozen bird in the pot (wrapped up is fine) and fill the pot with water until the water is 4 inches from the top. Remove the turkey and put back in the fridge to thaw. Mark the oil fill line right where the water settles.
4. Prepare the Marinade in Advance: In order to maximize the flavors in your marinade, plan to make it a day or two in advance. And bonus tip: lumpy ingredients like garlic and rosemary will not fit in your injection syringe, so you’ll want to strain out or puree those ingredients before injecting into your bird.
5. Inject the Marinade: Use the syringe to pierce the skin of the meat, then move the needle around to get the marinade inside the meat. Pierce the skin as few times as possible, as every tear will shrink the skin. Next, massage the meat to work the marinade in as you’re injecting. Warning – if your friends see you do this, they might think you’re a little bit weird. Just tell them to move along, because hey, you’re working your turkey frying magic. Refrigerate for 24 hours before frying.
6. Pick a Frying Location: This is critical people. Make sure your spot is at least 30 feet away from your home, on solid, flat ground, and save the booze until after you’re done frying - unless you’d like to risk a call to the fire station. And on that note, it can’t hurt to have a fire extinguisher on hand as well.
7. Cook the Bird: Let that sucker cook for 4 minutes per pound, but be sure to start checking it after 3.5 minutes per pound. Once the breast registers 155 degrees, your bird is done. Let the turkey rest for another 15 minutes after cooking, and during that time the internal heat will continue to cook it to juicy perfection.
Want an easier way out? Call Razzoo’s Cajun Café today and order your fried turkey in Texas directly from us! Better yet – order sides to go with it and let us do ALL your Thanksgiving cooking for you! Your secret is safe with us.