Rick And Lisa Boyd, Founders and Owners of the Crawfish Company Of Central Florida located in Metairie, Louisiana and The Harp And Celt Restaurant And Irish Pub located in downtown Orlando, Florida.
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Part 4 - Frying the Turkey

1. Pour peanut oil or clear frying oil into pot and attach
thermometer to the top edge, making sure the stem of the thermometer is in the oil at least one inch... very important!
Typical oil amounts are:
26-Qt. - - - - - 2.75 Gallons
30-Qt. - - - - - - - - 3 Gallons
34-Qt. - - - - - - - - 4 Gallons
2. Following instructions, light the gas cooker and set at a low flame.
3. Carefully place the pot on the cooker and adjust the flame higher.
4. Heat oil to 325 – 350°F. Depending on the amount of oil used & weather conditions, it may take from 15 to 25 minutes for the oil to reach 325°F. Optimum frying temperature is 350°F.
5. When oil reaches 350°F, reduce heat by turning regulator valve.
6. Attach grab hook to the top loop of the rack. Wearing gloves, very slowly & carefully lower poultry into pot. It may take 60-90 seconds to completely lower poultry into the oil!

WARNING: DO NOT DROP THE TURKEY INTO THE OIL! This could cause a boil-over resulting in a serious grease fire! SLOWLY lower the poultry into the oil.

WARNING: After passing 450°F, cooking oil can heat up rapidly to its flashpoint of spontaneous combustion, which is a serious grease fire! Therefore, never leave cooker unattended!

7. After turkey is completely in the oil, remove grab hook from rack. Inserting the poultry will reduce the temperature of the oil. Slowly increase the heat so that the temperature of the oil will come back to 325-350°F This will take several minutes. Monitor the thermometer to maintain this temperature. (Chilly conditions may prevent the temperature from returning to 350°F If so, just add 3-4 minutes to overall cooking time.)
8. After cooking temperature is achieved, reduce the flame in order to maintain a constant temperature while cooking.
9. Control frying temperature by turning the valve on the hose & regulator assembly.
10. Fry turkey for 3 to 3 1/2 minutes per pound or until golden brown. (Ex: a 15 pound turkey will take between 45 and 50 minutes to cook.) Turkeys over 18 pounds typically take 60 minutes.
Using a meat thermometer, check the internal temperature of the meat. The breast should be at least 170° and the thigh at least 180°.

WARNING: Constantly monitor the thermometer!

11. When poultry is done, turn cooker off at the tank. Leaving pot on cooker, place grab hook through top loop of the rack and very carefully remove rack with poultry from pot.
12. Place rack with poultry on absorbent paper and allow to drain for few minutes.
13. Carefully remove poultry from rack and place on platter.
14. Fry a single chicken for about 18 minutes. When using Bayou Classic detachable Skewer Set, fry up to 3 chickens in about 20 minutes. Cooking time begins when poultry is completely inserted into the pot.

- Make sure poultry is completely thawed!
- DO NOT insert frozen or partially frozen poultry into hot oil!
- Slowly lower poultry into the hot oil. This may take 60 to 90 seconds.
- DO NOT DROP poultry into the hot oil!
- Cooking must be monitored at all times. Do not permit cooking temperature to exceed 350°F.
- DO NOT leave pot and cooker unattended! Always monitor the thermometer!
- Always test thermometer prior to cooking!
- DO NOT use lid when frying. Use lid only when the pot is being used for other types of cooking such as boiling soups, stews, gumbos; or steaming vegetables and seafood.
- This unit gets very hot! DO NOT TOUCH! Keep children and pets at a safe distance while cooking and afterwards during the cool down period.
- Allow 2 hours for the oil to cool down before handling or cleanup.
32 Qt. Stainless Steel Lobster/Steamer/Turkey Fryer Kit with Stainless Steel Burner $239.00 With Free Shipping In The Lower 48 States
Fast and easy recipes to bring the taste of the Bayou to your home for family and friends.  The Crawfish Company Of Central Florida supplies restaurants, grocery stores, food vendors and public customers Louisiana crawfish, seafood and Cajun specialty meats and foods nationally with multiple shipping options.
Rick Boyd's Step by Step Instructions On
How To Fry A Turkey
Part 2 - Measuring the Oil


Peanut oil is very popular but expensive. We recommend Bakers and Chefs Peanut Oil or for those that have a peanut allergy, use Bakers and Chefs Clear Frying Oil which is less expensive with good frying results, both of which are readily available at your Cosco or Sam’s Club

Place thawed turkey on
poultry rack and place into the empty, cold pot. POT SHOULD BE COMPLETE EMPTY. DO NOT ADD OIL.
Fill pot with water until turkey is covered.
Remove turkey and rack from pot and let the water drain back into the pot from the turkey. Mark the water level. This is the amount of oil you will need to fry this particular turkey.
Repeat above steps for each turkey you fry. Since each turkey is a different size, the amount of oil needed will be different.
Part 1 - Safety Alerts  

WARNING: NEVER, EVER INSERT FROZEN OR PARTIALLY FROZEN POULTRY INTO HOT OIL! Doing so will cause a violent boil over and grease fire!
Before each use always test the thermometer to insure it is working properly!
Part 3 - Turkey Preparation

Clean and dry poultry inside & out, removing giblets and neck, and trimming away all excess fat and skin.
Make sure opening around the neck cavity is wide and clear. . .very important!
Make a 1-inch cut in the skin at the leg-thigh joints. This allows oil to drain when poultry is done... very important!

Rub poultry with seasonings. Use poultry seasoning, Cajun seasonings or salt & pepper
Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning.
Place turkey upside down on rack, with legs facing up, no batter required. Remember, poultry legs facing up.  

Hint: If using a liquid marinade, inject into poultry at various points on the breast, thighs, and drumstick.

Hint: When using a dry powder marinade, mix with orange juice instead of water. The acidity in the orange juice enhances the marinade plus acts as a meat tenderizer.

Hint: Try injecting your favorite beer, wine, or sherry mixed with Worcestershire into chickens prior to frying or grilling. The results are spectacular
Mme. Lisa, la spécialiste chef de
Fried Turkey Marinade
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid Zatarain's Concentrated Crab & Shrimp Boil (optional)
• 1/4 cup apple cider
• 3/4 cup honey
• One 12-ounce bottle beer
• 1 tablespoon salt
• 1 tablespoon ground allspice
• 1/2 cup Creole Seasoning
• 1/4 teaspoon cayenne
• Pinch of ground cloves
• Combine all of the ingredients in a food processor or blender and process for about 5 minutes.
• Fill the syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times.
• Makes enough marinade for two 8-10-lb. turkeys.
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Last modified: 11//14/2012
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Folks, I remember mom getting up before the sun came up on Thanksgiving and Christmas mornings to start roasting the turkey. It was an all day affair and exhausting for her by the time it was all over. Years later I introduced mom to fried turkey with the unstoppable taste and the simplicity of cooking it. Mom threw her roaster out and became a fried turkey fan from that day on.
Happy Thanksgiving from the Boyd Family!
Deep Fried Turkey Step By Step Instructions
How to measure the oil for frying turkeys.
How to make the marinade for fried turkeys.
Cooking times for fried turkeys.
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