Click on a category to see more recipes in this category
Ingredients
1 (10 to 12 lb) Turkey
1 1/2 to 2 Gallons peanut oil
1 (4 oz) Bottle of liquid crab boil seasoning (Zatarain's, Rex, etc.)
2 Cups water
4 Egg whites
Creole seasoning or Tony Chachere's seasoning to taste
Kosher salt
Instructions
First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30-quart sized or larger.
Heat the peanut oil to 350�F. Use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.
Use a flavor injector (available from cooking and restaurant supply stores and gourmet shops) to inject the Zatarain's seasoning, diluted 4 to 1 with the water, throughout the turkey.
Beat the egg whites and paint the turkey with the egg white wash. Sprinkle the entire turkey generously with Creole seasoning or Tony Chachere's. Sprinkle with kosher salt (omit if using Tony's, which is salty already).
When the oil hits 350�F slide the turkey in GENTLY, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers.
Cook for about 4 minutes per pound, approximately 35 to 45 minutes for a 10 to 12 pound turkey. Turkeys also have a built in doneness alarm, the turkey will float to the top of the oil when it's done.