Another Fried Turkey Thread

Make sure it is thawed completely

I rub the outside with some of the marinade and then just add lots of tony's, garlic powder, onion powder, thyme, etc. Just cover it completely to make a good crust

I use a large can of Tonys on the outside and in the cavity. I lift the skin and pat it on there really well and keep coating until it forms a crusty coating. The key is to pat it dry with paper towels beforehand.
If your grease is hot and ready to go and you have drained the turkey and patted it dry BEFORE seasoning it will stay on.

Tony's and Cayenne pepper for this man.

At least a few hours to a day before frying, I'll rub the turkey all over with yellow mustard, and then cover well with Tony's. Put it in a plastic bag and refrigerate. Let the bird come to near room temp before frying.

Cool, thanks for all of the tips. Looks like fried bird for Super Sunday.

quote:

---

.Cook time is 3 minutes per poundor 3 1/2?

---

Closer to 3 but the tempature will have alot to do with it.

If you watch closely, the bird will start to almost float right before its ready..

Let it cook about 5 minutes after it begins to float to the top.