We can fry anything. So why not turkey. The first time I was introduced to fried turkey was about ten years ago by DJ Roc's father who owns E&G Cajun Bakery & Deli in Rochester, NY. OMG, it was one of the greatest things I tasted. If you haven't tried fried turkey I highly recommended it. The skin is crispy while the meat is moist and flavorful.

History of Fried Turkey

Fried Turkey ”Cajun Fried Turkey” originated in the Louisiana /Texas region in the US. Over the past ten years fried turkeys have become more mainstream through the entire US.

Who's this weeks guest?
I had the pleasure of learning how to make fried turkey from Wynndell Bishop. If there is a male Gourmet Diva, he's the one. You may have seen him at Juneteenth in Franklin Park on the grill.


If you are up to the challenge of frying your own turkey, here are instructions below on how to do so.

If you don't want fry your own turkey, I have heard that, Jakes, Summer Shack, and Mrs. Jones in Boston has some fried turkey. Thanks to Eric “Pops” Esteves for the recommendations. Culinary Field trip time! Any takers?

If you know any other spots to get fried turkey, across the United States PLEASE POST.

Gourmet Diva Note: Please fry your turkey OUTSIDE of your house, unless you have an indoor fryer.

Equipment/ Ingredients Needed:

• Turkey – smaller birds work the best, but try not to go over 15 lbs.
  
  
• A 40 or 60 quart pot with basket or turkey frying hardware, plus a propane gas tank and burner
  
  
• A deep fry thermometer and a meat thermometer
  
  
• Lots of oil. Use oils that have a high smoke point, such as corn, peanut or canola oils.
  
  
• Injector to add marinades and seasonings to the meat (unless you use a dry rub to season the turkey)
  
  Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in the pot, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added

Directions:

1) Clean turkey inside and out. Allow turkey to sit out until room temperature approx 30 minutes

2) For the most flavorful birds. inject the turkey with your favorite marinade and/or rub it with a dry spice rub before cooking.

3)  Fill your syringe with marinade and inject it into both sides of the breast, the legs and the thighs of the turkey. Don't be afraid to move the needle around to get the marinade into the whole bird. Sometimes it's easier to get the thighs from the inside of the cavity

4)  Heat oil and maintain the temperature of the oil at 350 degrees F (175 degrees cc ) and place the turkey in the oil. It should be placed in pot neck end first. Slowly lower into hot oil to completely cover turkey.
 
5) Fry turkey for 3 ½ minutes per pound

6) Remove turkey from oil and drain on paper towels