Southern Seasoned Deep-Fried Turkey
You will love this moist turkey recipe! It gives you a crispy and moist turkey to enjoy with your family and friends. Please feel free to use an electric fryer or 26-quart pot over a gas fire.
Prep: 30 minutes
Cook: 4 minutes per pound
Total: 1 hour to 1.5 hour
Servings: 16
Yield: 1 (12-15 Pound) Turkey
Ingredients
3 gallons peanut oil
1 (12-15 pound) Whole Turkey, remove neck and giblets. Make sure turkey is completely thawed out.
1/3 cup Mozelle’s Savory or Spicy Seasoning
Injectable butter or Cajun Sauce
3 Cups of flour
Directions
- Rinse turkey and dry with paper towel, liberally sprinkle Mozelle’s Seasoning of your choice (Savory or Spicy) over turkey inside and out. Place seasoned turkey in 2.5-gallon zip lock bag and store in refrigerator overnight.
- In a large stockpot or turkey fryer, preheat pure peanut oil to 350 degrees. Leave plenty of room in fryer to assure oil doesn’t spill over. The preheating may take 30 to 45 minutes.
- Remove turkey from zip lock bag and inject with liquid sauce of your choice. To infuse flavor throughout the turkey, place a small amount of the seasoning in the liquid sauce prior to injecting into the turkey. Place the flour in another 2.5-gallon zip bag. Place the turkey in the bag with the flour. Zip lock the bag and shake it to disperse the flour thoroughly over the turkey. Remove the turkey from the bag after it has been floured. Shake off the excess flour.
- Place turkey in drain basket and slowly immerse turkey into oil until turkey is covered. Temperature of peanut oil should hold heat consistently at 350 degrees and cook turkey for 4 minutes per pound.
- Slowly remove turkey from oil and drain turkey. Insert thermometer in thickest part of the breast; the internal temperature should be 180. Finish draining turkey on prepared platter.