Tony Chachere's Deep Fried Turkey

Oct 23, 2017

If your family heats up the oil every Thanksgiving, our Original Creole Seasoning and Creole Style Butter Marinade will ensure your turkey retains an unforgettable taste. 

Prep time: 45 Minutes   Cooking time: 3 Minutes Per Pound   Serves: 8-10  


3-5 Gals. Peanut Oil (Or Oil of Your Choosing)
1 12 Lb. Turkey
Tony Chachere’s Creole Butter Injectable Marinade
Tony Chachere’s Original Creole Seasoning


1: Prepare turkey fryer, or very large stock pot.
2: Fill fryer with no more than ¾ oil and heat to 350 degrees.
3:Make sure turkey is completely thawed.
4: Pat turkey dry with paper towels – turkey must be dry before frying.
5: Remove giblets from turkey.
6: Inject the turkey with Tony Chachere’s Creole Butter Injectable Marinade. Use as much as you’d like.
7: Be sure to space out the injection sites so the marinade goes throughout the entire turkey.
8: Lightly season the inside of the turkey with Tony Chachere’s Original Creole Seasoning.
9: Next, gently lift the skin of the bird up and use your hands to carefully massage Original Creole Seasoning under the skin.
10: Coat the outside skin of the turkey with Original Creole Seasoning.
11: Allow the turkey to sit until it reaches room temperature.
12: Carefully lower the turkey into the oil and allow it to fry for 3 minutes per pound, plus 5 minutes per bird, until the meat thermometer reads 165 degrees when inserted into the thickest part of the breast.
13: Carefully remove the turkey from the fryer and drain it on paper towels.
14: Allow bird to sit for 10 minutes before slicing and serving.

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Tony Chachere's Original Creole Seasoning
Copy of Tony Chachere's Creole Style Butter Injectable Marinade
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