John Ford and Curt Tunnell from Joe’s Market in Bruce gave us an inside look at how they fry a whole turkey.
John Ford and Curt Tunnell of Joe's Market in Bruce.
The process began with injecting the turkey with a “Cajun Injector” John and Curt like.
John noted you could choose any seasoning you like and can also rub the exterior of the turkey with olive oil and season with salt and pepper.
But for this turkey, it was injection only around every nook and cranny of the bird.
Once the injecting is complete, the turkey is set on a stand that holds it in place as it’s dropped into the fryer.
Curt said vegetable or peanut oil could be used, whatever your preference. The oil has to be at 350 degrees before dropping in the bird.
The time of the frying depends on the size of the bird.
Curt said they prefer at least three minutes per pound. That meant nearly 50 minutes for this 16 pound turkey.
After almost an hour in the fryer, John lifts out the turkey allowing all of the excess oil to drip off for a few minutes.
Both said the hardest part is often sliding the fried turkey off the stand, but they’ve had plenty of practice.
Joe’s Market has been frying turkeys for the public for more than 20 years.
Curt said they average around 40 each year in the weeks leading up to Thanksgiving.
A meat thermometer is moved to all parts of the bird just to make certain it is properly cooked.
Once confirmed, the best part of the process, the eating, can commence.
