I am looking for hints for deep frying turkeys.
Connie from Athens, TN
Fried turkey is much moister on the inside and crispier on the outside than oven-baked turkey. The night before Thanksgiving, the turkey is nearly all thawed. My family rubs a generous amount of cajun seasoning (like Tony Chachere's or Zatarain's) over the outside of the turkey and sprinkled throughout the inside. We let it marinate overnight in the refrigerator just like that until ready to fry the next day. It comes out with such a nice flavor!