Page 49 - South Mississippi Living - November, 2021

It’s the South so it should really be no surprise that
we managed to take a relatively lean and healthy protein and deep fry it in oil. However, skeptics still exist. But for anyone who has ever experienced this juicy, Cajun delicacy, you know just how well it can elevate your Thanksgiving tablescape. While your momma’s second cousin on her daddy’s side probably has a truly epic and failsafe recipe, here is our family’s take on the deep-fried butterball.
The first thing you need to do is gather all your ingredients. You’ll need a 12-14 pound turkey, a crawfish pot and frying hook, plenty of peanut oil, Cajun injection, and a dry
rub or seasoning. We use Zatarain’s Cajun Injector, Creole Butter and Cajun Shake. They are the perfect balance of spice and seasonings without being too salty. Also, don’t forget a six-pack of cold beer. You’re looking at about two hours of prep, cooking and resting outside in the notorious Gulf Coast fall heat snap, so it’s important that you stay hydrated lest you collapse and burn the oil before you even get to frying. Once you’ve got everything gathered, drink your first beer, and get your head in the game.
Hands down and next only to proper
chef hydration, the most important step
to any good turkey fry is ensuring beyond any reasonable doubt that your turkey is completely thawed. Not slightly thawed. Not “I think it’s thawed.” Thawed. Pick that bird up and shake it like a Polaroid picture. If
you have never witnessed the breathtaking moment when frozen poultry meets hot lard, then you are missing out on some genuinely good entertainment.
When you feel confident in the defrosted status of your turkey, you’ve accomplished the biggest step, so it’s best to celebrate with your second cold beer and watch
the magic start to unfold. Remove all the giblets and any unwanted packets from the turkey’s cavity. Infuse that fat bird with the full jar of injection and then generously coat the outside with your dry rub. Feel free to massage the seasonings into the turkey so it might understand your affection and
appreciation for its sacrifice. Maybe offer the turkey a beer too.
Heat approximately three gallons (or enough to cover your bird) of peanut oil to 350 degrees. Drink your third beer while you wait. When your thermometer signals that you’re ready, turn off the fire, and, using a frying rack and lift hook apparatus, slowly – and I mean slowly – lower your turkey into the pot. A Hail Mary or Our Father can sometimes come in handy at this point, as you are about to learn just how thawed your turkey really is.
Once your turkey is safely swimming in its hot bath, cover your pot, turn your fire back on and set a timer. We estimate three and a half minutes for every pound of meat. Grab beers four and five and watch “fried turkey fails” on your phone for about the next 42-49 minutes. Maintain your internal oil temp at around 325. When the time is up, grab some nearby yard gloves for heat protection, turn off your fire, remove the lid, and – using your lift hook – slowly remove your turkey to an awaiting foil pan.
After about 20 minutes, your bird should
be ready for you, the chef, to slowly pick at some of the fried turkey skin. Let’s be honest, it’s the best part and you’ve definitely earned it. When your cholesterol level has reached
a breaking point and you’re ready to eat beyond the skin, carve that golden-brown goodness and hope that there is a green
bean casserole nearby. Pop open your final beer and revel in all of your glory, because you’ve just won the super bowl of frying experiences. Share with your family or keep it to yourself. Either way, congratulations and
Happy
Thanksgiving!