Kloset BBQR
Executive Chef
Cooked a Fried Turkey tonight. Tried to keep it simple. No marinades or injections. Just rubbed down with Tony Chachere's Creole Seasoning and deep fried in peanut oil for 33 minutes (11 lb bird). Rested for thirty minutes and served. Tasted great, skin was crisp, and bird was incredibly moist. Will do again soon.
Seasoned and ready to go!
Interested Bystander
Frying away!
Finished product
Seasoned and ready to go!
Interested Bystander
Frying away!
Finished product