Fried Turkey with Chica Licka Bam Bam
I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There’s just something about poultry and peanut oil that creates a rich and savory flavor, not to mention crispy skin and juicy meat.
There are dozens of ways to season your fried turkey, and depending on your ambition, you may be inclined to wet brine, dry brine, or inject your turkey with flavor. We love all of that, but sometimes, you just want to keep things simple.
Here’s a little secret — most turkeys you buy from the supermarket are already brined in a light salt solution, so juiciness really isn’t an issue as long as you nail the cooking time. What you do need are some spices and herbs, like the ones in Chica Licka Bam Bam, our #1 selling bird rub.
This blend of bombastic Cajun flavors also happens to be sugar-free, which makes it perfect for frying, creating a deliciously-spiced turkey skin. And once carved, a light sprinkle adds an addictively bold finish to any piece of poultry meat, white or dark.
Easy Southern-Style Cajun Fried Turkey
Propane turkey frying kits are easy to find and include cooking directions, so we’ll keep things nice and simple for this writeup, but you may be wondering how much oil is needed to fry your turkey.
Before you remove the turkey from its bag, place it in the frying pot and fill the pot with water until the turkey is just fully submerged. Remove the turkey and mark the water level. That’s how much oil you need. Spoiler: it’s usually about three gallons. Be sure to completely dry the pot before adding the oil.
And look, we’re not your dad, but we do love you like a child, so please — be careful. Always fry outdoors, away from the house, trees and children. Do not fry a frozen turkey, carefully monitor the oil temperature and ease the bird in slowly to prevent overflow. A nearby fire extinguisher is a very, very good idea 😉
Last tip, the oil will be very hot for a few hours after frying. Do not touch or dispose of it until fully cooled. Okay, enough rules, let’s have some fun.
1 Thawed turkey, about 10-12 pounds
Sprayable vegetable oil
Chica Licka Bam Bam Seasoning
Peanut oil for frying
Preheat oil to 350°F.
Remove the turkey from its bag. Remove any plastic ties and carcass contents like the neck and giblet bag.
Pat the turkey dry with paper towels. Lightly spray the turkey with oil and then completely cover the bird with Chica Licka Bam Bam.
Position the turkey on the frying rack and tie the legs together around the center rod with butcher's string.
When oil reaches temperature, slowly lower the turkey into the oil, without allowing the oil to overflow.
Fry the turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat reaches an internal temperature of 175°F and all the white meat reaches 165°F. Skin should be crisp and golden brown.
Slowly remove the turkey from the pot and allow it to rest under a sheet of foil for at least 20 minutes before carving.
Lightly sprinkle more Chica Licka Bam Bam over the carved turkey for extra Cajun flavor!