Cooking Louisiana  -  Michelle's Fried Turkey
Michelle's Fried Turkey


3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Soul seasoning (Creole Seasoning may be substituted)
1 white onion
1 cup diced celery
1 cup diced onion
1 apple
1 orange


In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C).

Rinse turkey, and thoroughly pat dry with paper towels.

Rub Soul seasoning over turkey inside and out.

Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

Stuff the turkey with the diced celery, onions, apple and orange.

Be sure to poke holes in the turkey so the flavor and moisture can get through the cavity.

Place the whole onion and turkey in drain basket.

The turkey should be placed in basket neck end first.

Slowly lower basket into hot oil to completely cover turkey.

Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.

Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Loganville, Ga.