Louisiana-Style Fried Turkey in The Big Easy

Main Course

Recipe courtesy of The Big Easy

Serves a crowd


Louisiana-Style Fried Turkey in The Big Easy

Big Easy Fried Turkey

Click image to enlarge

Fried Turkey in The Big Easy
Remove the giblets, neck, etc. Remove any plastic or metal ties used to hold legs or cavity in place. Brine overnight if desired. Remove from brine about 1 hour prior to cooking, rinse and pat dry with paper towels. Apply dry rub between skin and meat if desired, rub on the outside will flavor the skin and not the meat.
Note: At this time, you may also inject the turkey with the marinade.
Lightly spray or brush peanut oil on outside of turkey. Place turkey, legs down in the cooking basket.

Note: To help prevent sticking, oil the wire in the cooking basket before placing turkey in it.

Insert meat thermometer in the breast so that the tip does not touch bone and the dial is easily read when the basket is in the cooker. Light the burner according to instructions in manual - no pre-heating required. Plan to cook the turkey for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned" 20 minutes begin.

When the thermometer registers about 5 degrees below the target temperature of 165˚F degrees - turn off the cooker and remove the cooking basket with the turkey in it. Place the basket in a shallow jelly roll pan and rest for about 15 minutes while the turkey continues to cook from internal heat. Remove the turkey from the cooking basket.

Tip: You can use your hands to make sure the turkey doesn't get hung up while trying to remove...and invert the basket and allow the turkey to gently "fall" out. After the turkey rests for about 20 - 30 minutes total it will be ready to carve.

Note: Cooking times in the infrared Big Easy are approximate. The actual cook time will depend on the size of your turkey.

Click for 5 different Injection marinades

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