The Davis Family Famous Fried Turkey Recipe

My husband makes THE best fried turkey and not only is it delicious..it is so easy to make. You don't have to go outside or even risk burning your house down to make it because outdoor fryers are out and indoor fryers are in! For his birthday seven years ago, I gifted him an Indoor Turkey Fryer. It has been the best investment because not only have we fried lots of turkeys for Thanksgiving and Christmas over the years but we also have done fish fry's and seafood boils when entertaining guests. I highly recommended that you invest in an indoor turkey fryer because it makes your life so much easier especially on the mornings of Thanksgiving and Christmas. No more waking up at 5am to start baking a turkey! I haven't had a baked turkey in years because this fried turkey is so juicy, so flavorful and so delicious that I haven't looked back. The beauty of making this fried turkey is that you only need two ingredients. You must have Tony Chachere's Creole Sauce Butter Marinade and Cavender's All Purpose Greek Seasoning and THAT'S IT! This combination makes the most amazing turkey. You will also need lots of peanut oil. We normally get our peanut oil from Costco and typically use the Kirkland brand that comes in the 4 gallon container. We have used the LouAna brand as well. You will need most of it for the Turkey Fryer and we normally pour the oil to about one inch above the max line of the turkey fryer. It is imperative that your turkey is submerged in the oil so the top of it will be brown and crispy.

We inject the turkey the night before and take it out about two hours before frying. You want to bring the turkey up to room temperature before frying. The fryer that we have will fry up to a 20 pound turkey and we normally get between a14-17 pound turkey every holiday. It literally takes about 56 mins to fry our holiday bird when frying a 14 pounder. The amount of time needed to fry your turkey will depend on the pounds. You want to fry your turkey for 4 mins for each pound. Once the turkey hits an internal temperature of 165 degrees on a food thermometer, the turkey is done. As I mentioned in my tutorial video, we fried a 17 pound turkey and took about 68 minutes from start to finish.

Turkey- up to 20lbs

1 bottle of Tony Chachere's Creole Sauce Butter Marinade

1 container of Cavender's All Purpose Greek Seasoning

Peanut Oil

1. Wash and clean the turkey.

2. Place turkey in a large aluminum pan and inject the butter marinade all over the turkey. *We don't inject the wings, only season them*

3. Season inside of the turkey, under the skin and all over the outer skin of the turkey.

4. Cover with saran wrap, then with foil and place in the refrigerator overnight.

5. Remove turkey from the refrigerator and place on countertop to bring it to room temperature.

6. While the turkey is coming to room temperature, remove the fryer basket from the fryer and pour peanut oil into the fryer about one inch above the max line.

7. Set fryer to 375 degrees and wait for the solid green light to turn on, which lets you know that the oil is ready for frying.

8. Spray fryer basket with cooking spray before placing in the turkey to avoid sticking.

9. Before placing the turkey in the basket, pat the bottom of the turkey dry with a few paper towels.

10. Place the turkey in the fryer basked and slowly lower the turkey in the fryer and fry for 4 minutes per pound.

11. Allow the turkey stand for 20 minutes in the basket before removing.

12. Place the turkey on a larger platter, carve and enjoy!

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