You already know about our famous fried shrimp, fried fish, and fried gator tail, but did you know Razzoo’s also fries turkeys during the holiday season?!
Sure do. In fact, you might just want to consider us experts in the field. And while we aren’t keen on sharing our proprietary frying methods (some things are better kept top secret), we will divulge a few tips on how to cook the best fried turkey at home:
Step 1: Get the Right Turkey
First off, know how big you need it. The general consensus is that you need to estimate 1-1.5 pounds per person you are feeding, but our motto is generally, “go big or go home.” The bigger the bird, the better, because who doesn’t love turkey leftovers?
Another thought here: make sure you don’t buy a turkey with a pop-up plastic thingy in it. The heat from the fryer will melt it and that’s no bueno.
Step 2: Start Thawing a Week in Advance
Remember how we said to get a big bird? Remember that the bigger the bird, the longer it is going to take to thaw. Don’t assume you can put it on the counter the night before and it’s magically going to be thawed on Christmas morning. Allow yourself an entire week of thawing in the refrigerator to make sure everything cooks evenly once fried.
Step 3: Know How Much Oil to Use
Once your turkey is in the hot oil, you want the oil line to be about 4 inches from the top of the fryer. Instead of pulling a Bubba and just winging it before you fry, you’re better off marking a fill line in advance. The best way to do this is to put your frozen turkey in the fryer and fill the fryer with regular, cold water until it’s 4 inches from the top. Remove the turkey and mark where the water settles. Easy peasy.
Step 4: Marinade Like a Pro.
Start by mixing up the marinade two days in advance to let the flavors blend. A day before frying, use an injection syringe to carefully inject the marinade into the meat. The goal is to pierce the skin the least amount of times so that they skin doesn’t shrink up as it cooks. As you’re injecting, try massaging the marinade into the meat to spread it around. We know, it sounds super weird, but it makes a huge difference in flavor.
Step 5: Fry it Up!
Put that bird in the fryer and watch it cook for approx 4 minutes per pound, but you’ll want to start checking the internal temp at around 3.5 minutes per pound. Your turkey is ready once the turkey breast registers 155 degrees. Let the meat rest for 15 minutes and you’re ready to serve your holiday feast!
Not sure you want to follow all these steps for the best fried turkey? No problem. Call Razzoo’s Cajun Café today and get the best fried turkey made-to-order! Orders are filling up fast, so get yours in today!