Chef Paul Prudhomme's Magic Seasoning Blends

Fried Turkey
Makes about 10 Main Dish Servings

(CLICK LINKS TO ORDER INGREDIENTS)

Deep frying a turkey is a favorite method all over the south – and it is a great way to produce a tender bird. However, it is definitely an outdoor project and you need to have the right equipment in order to prepare it successfully and safely. This cooking method should NOT be done indoors - it creates an increased risk of fire and can be dangerous. Fry the turkey outdoors, using a propane burner or other outdoor cooking equipment. Even outdoors, safety precautions must be observed at all times when cooking.

SAFETY PRECAUTIONS:

Place the burner or other equipment on a concrete slab or a solid, level, and non-slippery surface.
Make sure your pot is securely centered over the burner and completely stable before filling with oil.
When heating the oil and cooking, keep all children, animals and spectators well away from the pot.
Keep all flammable objects well away from the pot.
When working near the pot, be careful to avoid the flames coming from under the pot - they can set fire to your clothes.
Wear clothing and shoes that will protect you from splattering oil.
Keep a fire extinguisher handy.
Never leave the pot unattended.
Some oil will probably bubble over during cooking, so have some old towels handy for wiping up slippery spots.
Have a complete “dress rehearsal” (as described in the recipe) before you begin your actual cooking.

EQUIPMENT LIST:

A food injector with a fairly large hole to inject the turkey with the seasoning purée.
A propane burner or other heat source with adjustable control capable of producing a strong flame and supporting a large pot.
A very deep pot (10-gallon size or larger) so the turkey will be totally submerged in hot oil with plenty of room left over—a depth of several extra inches for the oil to bubble in without bubbling over.
A boiling or fry basket that fits in the pot. It must be large enough for the turkey to fit inside with room to spare. The turkey will be slipped into and lifted out of the bubbling hot oil using the basket.
A thermometer that reads up to at least 400ºF and has a long probe and clip so that it can be left in the hot oil while the turkey fries.
Two strong and heatproof utensils (extra long barbecuing forks work well for this) to use for turning the turkey over in case it doesn’t stay submerged in the oil.
A large platter or pan, lined with several layers of paper bags to drain the turkey once it is fried.
Plenty of potholders.
Old towels to place on the ground around the burner in case oil bubbles over and makes the surrounding area slippery.

INGREDIENTS:
1 (8 –10 pound) fresh turkey
2 tablespoons vegetable oil
¾ cup finely chopped onions
¼ cup finely chopped celery
3 tablespoons minced garlic
2 tablespoons seeded and finely chopped jalapeño peppers
4 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Meat Magic®
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Poultry Magic®
½ cup turkey or chicken stock
2 tablespoons Worcestershire sauce
About 5 gallons vegetable oil for frying

DAY 1: Prepare the Turkey: Remove and discard any metal or plastic prongs and any plastic “pop-up” doneness indicators from the turkey. Remove and discard the giblets. Rinse the turkey with warm water and pat dry. Refrigerate the turkey while making the seasoning purée.

Prepare the Seasoning Purée: In a large skillet, combine 2 tablespoons vegetable oil and the onions over high heat. Add the onions and sauté until the onions are a rich golden brown, about 6 minutes, stirring and scraping pan bottom frequently. Add the celery, garlic, jalapeños, butter, Meat Magic and Poultry Magic. Cook, stirring and scraping frequently, until the butter is melted and the remaining vegetables are golden brown, about 4 minutes. Add the stock and Worcestershire sauce and bring to a boil, stirring constantly. Remove from heat.

Immediately transfer the mixture to a food processor (or blender). Process at highest speed until mixture is a very smooth purée, scraping sides down as needed to make sure every bit of the vegetables is finely puréed (so it won’t stop up the injector needle).

Inject the Turkey: While purée is still warm, draw it into the food injector and inject the purée into the turkey. Insert the needle to the bone or to the depth of the injector needle, without piercing through to the cavity. To fill the injection hole with the purée as much as possible, from bone to surface of bird, begin to draw the needle out as you inject the purée. Make holes about 2 inches apart and use most of the purée in the meatiest areas; be sure to inject some of the purée in the upper joint of the wing. Pour any remaining purée (the part that won’t go through the injector) into the cavity of the turkey and rub it over the inner surface.

Cover and refrigerate overnight.

DAY 2: Remove the turkey from the refrigerator. The turkey should remain at room temperature for 2 hours, so this is a good time to prepare for frying.

Dress Rehearsal: Place the turkey on its back inside the basket. Place the basket in the empty pot and measure the turkey’s height in the pot with a ruler; be sure to include in the measurement the thickness of the basket bottom and any space between the basket bottom and the pan bottom. Remove basket and turkey from the pot. Place pot on the burner and fill it with oil at least up to the height of the total measurement made with the ruler. (Remember that the turkey itself, as well as the basket, will displace some of the oil, making the oil come up higher in the pot.)

Drain off any liquid that has accumulated in or under the turkey and pat the turkey dry, so that no water will get into the oil and make the oil pop when heated. Place the turkey in the basket, then rehearse in detail how you will maneuver the turkey throughout the cooking process.

First, practice slipping basket and turkey slowly and with total control into the cold oil, so the oil will slosh the least amount possible—and definitely not out of the pot! Then practice removing basket and turkey with no sloshing of oil. Also practice how you will turn the turkey over, if need be, while it’s cooking. This run-through should help you determine how much sloshing of oil to expect so you can make any necessary adjustments in order to work safely and competently when the oil is hot.

To Fry the Turkey: Remove basket and turkey from the cold oil. Heat the oil to 400ºF. Very carefully and slowly lower the basket containing the turkey into the hot oil. Immediately adjust flame or heat source down slightly and maintain a temperature as close to 350ºF as possible. You may have to adjust flame up again. Oil should be hot enough to bubble during frying but not so hot that it burns the turkey.

Make sure the turkey is either submerged completely while frying (weight it down if necessary), or turn it carefully (so the oil doesn’t splatter), about every 10 to 15 minutes. Let the turkey fry until the temperature in the thickest part of the breast is 150°F, about 30 to 40 minutes. You can also check the doneness of the meat by removing the basket from the hot oil and cutting the meat to the bone at the thigh-hip joint where meat is densest; the meat should look pink but not raw. The fried turkey will look very dark brown when done. Don’t be afraid that it has burned; this is the right color.

Carefully remove basket and turkey from the hot oil and place the turkey, breast side down, on a platter or pan lined with several layers of paper bags and let drain about 5 minutes. Turn turkey over to drain and cool about 15 minutes more before slicing. Carve as you normally do and serve immediately.

Watch Chef Paul's Video
on the Proper Way to
Carve Your Turkey