Deep-Fried Turkey with Creole Seasoning

This deep-fried turkey uses a 24- to 48-hour dry brine, a butter-and-broth injection, and a Creole herb seasoning. Fry it outdoors at 350°F until the breast, thigh, and wing all reach at least 165°F.

Frying a turkey is not the time to guess. The bird must be completely thawed, unstuffed, and dry before it goes near the oil. Use an outdoor turkey fryer rated for the size of your bird, complete a displacement test, and watch the fryer the entire time. USDA recommends using a thermometer to confirm 165°F in the innermost thigh and wing and the thickest part of the breast.

What You’ll Need

• 1 whole turkey, about 15 pounds, completely thawed and unstuffed

• 3 tablespoons salt, for the dry brine

• 2 tablespoons unsalted butter

• 2 cups chicken broth

• 1 tablespoon Creole seasoning

• 1 tablespoon black pepper

• 1 tablespoon paprika

• 1 tablespoon thyme

• 1 tablespoon rosemary

• 1 tablespoon sage

• 1 tablespoon avocado oil

• About 3 gallons peanut oil, or the amount established by the displacement test

Equipment

• Outdoor propane turkey fryer rated for the turkey’s weight

• Fryer pot

• Turkey rack or basket

• Long lifting hook

• Oil thermometer

• Instant-read meat thermometer

• Meat injector

• Heat-resistant gloves

• Large pan or tray for the cooked turkey

• Fire extinguisher suitable for grease fires

Read This Before Starting

Set up the fryer outdoors on a flat surface that cannot burn. Keep it several feet from buildings, decks, roof overhangs, fences, children, pets, and anything else that could catch fire.

Never use the fryer in a house, garage, covered patio, or other enclosed area. Never leave it unattended. A wet, frozen, or partially frozen turkey can make hot oil splatter or overflow, and an overfilled fryer can spill oil onto the burner.

Never use water on an oil fire.

How to Make Deep-Fried Turkey

1. Complete the displacement test

Do this before dry-brining the turkey.

Place the thawed turkey in the empty fryer pot. Add water until the turkey is covered by about 1 to 2 inches, making sure the water stays safely below the top of the pot.

Remove the turkey and mark the water level. That mark shows how much peanut oil you need.

Pour out the water and thoroughly dry the turkey, pot, rack, lifting hook, and anything else that will come near the oil. USDA recommends this preliminary water test to determine the proper amount of oil and prevent the fryer from overflowing.

2. Dry-brine the turkey

Remove the neck and giblets.

Pat the completely thawed turkey dry with paper towels, including inside the cavity. Rub 3 tablespoons salt evenly over the skin.

Place the turkey uncovered in the refrigerator for 24 to 48 hours.

3. Make the injection

About 2 hours before frying, melt 2 tablespoons unsalted butter. Mix it with 2 cups chicken broth and 1 tablespoon Creole seasoning.

Let the mixture cool enough to handle before filling the meat injector.

Inject small amounts throughout the breasts, thighs, legs, and wings. Spread the injection points around instead of forcing too much liquid into one spot.

Wipe away any liquid left on the skin or inside the cavity.

4. Season the turkey

Combine:

• 1 tablespoon black pepper

• 1 tablespoon paprika

• 1 tablespoon thyme

• 1 tablespoon rosemary

• 1 tablespoon sage

Rub 1 tablespoon avocado oil over the entire turkey. Apply the seasoning mixture evenly over the skin.

Return the turkey to the refrigerator uncovered until you are ready to fry it.

5. Set up the fryer

Place the fryer outdoors on a flat, stable, nonflammable surface. Keep it away from buildings, garages, wooden decks, overhangs, fences, and anything else that can burn.

Add the amount of peanut oil established by the displacement test. Do not exceed the fryer’s maximum fill line.

Attach the oil thermometer and heat the peanut oil to 350°F. Watch the temperature continuously and never leave the fryer unattended. USDA recommends heating the oil to 350°F and monitoring it with a thermometer throughout cooking.

6. Check the turkey again

Remove the turkey from the refrigerator.

Check the entire surface and cavity for moisture. Wipe away any visible liquid with paper towels. The turkey must be completely thawed, unstuffed, and as dry as possible.

Make sure your fryer is rated for a turkey of this size. Do not use a 15-pound bird if it exceeds the equipment manufacturer’s limit.

7. Lower the turkey into the oil

Turn off the burner before lowering the turkey.

Put on heat-resistant gloves. Attach the turkey securely to the fryer rack or basket and use the lifting hook to lower it into the oil very slowly.

Stop if the oil rises too quickly or starts spilling over the side.

Once the turkey is fully submerged and the oil has settled, relight the burner. Adjust the flame as needed to bring the oil back toward 350°F.

Never cover the fryer while the turkey is cooking.

8. Fry the turkey

Fry the turkey for about 3 to 4 minutes per pound while keeping the oil near 350°F.

A 15-pound turkey will usually take about 50 to 60 minutes, but the clock is only a guide. USDA gives a broader estimate of approximately 3 to 5 minutes per pound and requires checking doneness with a food thermometer.

Watch the fryer and oil temperature the entire time.

9. Check the internal temperature

Turn off the burner before lifting the turkey from the oil.

Slowly raise the turkey and let the excess oil drain back into the pot. Transfer it to a sturdy pan or tray.

Check the internal temperature in three places:

• Thickest part of the breast

• Innermost part of the thigh

• Innermost part of the wing

Do not let the thermometer touch bone. All three areas must reach at least 165°F.

If any area is below 165°F, carefully return the turkey to the hot oil and continue cooking.

10. Rest the turkey

Let the turkey rest for 20 to 30 minutes before carving.

Leave the fryer and oil alone until everything has cooled completely. Do not move the pot, drain the oil, or try to clean the equipment while the oil is still hot.

Don’t Screw This Up

Do not fry a frozen or partially frozen turkey. Ice and water can make the oil splatter or overflow.

Do not stuff the turkey. Cook the stuffing separately.

Do not guess the oil level. Complete the displacement test before adding peanut oil.

Do not exceed your fryer’s weight limit. A 15-pound turkey should only be used in equipment rated to handle it.

Do not lower the turkey with the burner running. Shut off the flame first and lower the bird slowly.

Do not leave the fryer unattended. Watch the oil temperature and the fryer during the entire cooking process.

Do not use water on an oil fire. Move away, call emergency services, and use the proper extinguisher only when it is safe to do so.

Do not rely on cooking time alone. The breast, thigh, and wing must each reach at least 165°F.