The Secret to the Perfect Fried Turkey with My Dear Friend Alan

You’ll love this juicy Cajun fried turkey, perfectly seasoned with a blend of bold spices that bring out its rich, savory flavor. The golden-brown, crispy skin gives way to tender, moist meat that melts in your mouth. It’s a deliciously satisfying dish that’s sure to be the star of any gathering!

When it comes to Thanksgiving or Christmas, the turkey is the centerpiece of the feast. But let’s be honest—it’s not always easy to get it just right. Enter my good friend Alan, the guy who has mastered the art of frying the most delicious turkeys you’ll ever taste. Alan’s turkeys aren’t just crispy and golden on the outside—they’re juicy, moist, and packed with incredible flavor. And the best part? He’s willing to share his secrets with us!

Alan and I go way back. We met in ninth grade in high school, and he’s been a treasured friend ever since. If I had to describe Alan in a few words, I’d say he’s full of life, funny, and the kind of person who makes you laugh no matter what’s going on. Alan enjoys living more than anyone I’ve ever known—he’s the guy who reminds us all to celebrate life. In fact, every time someone has a birthday or anniversary on Facebook, he’s quick to comment, “I hope you have a hundred more.” That’s just who he is.

Oh, and did I mention? Alan is an avid Georgia football fan—one of the most passionate Dawgs supporters you’ll ever meet! Whether it’s game day or turkey day, Alan brings the same energy and excitement to everything he does.

So without further ado, I want to express how thankful I am for Alan—not just for being a wonderful friend, but for sharing his famous fried turkey secrets with us along with his amazing Cajun seasoning! He’s the guy who’s known far and wide for his turkeys, and I can’t wait for you to try his method. Whether you’re planning your next holiday meal or just want to elevate your turkey game, Alan’s tips are sure to impress.

Be sure to watch his video, capturing the process from start to finish, as he fries the perfect turkey. Special thanks to his lovely wife, Angie, who graciously filmed the video this past Thanksgiving . Her help made it possible to share this with everyone!

Get ready to laugh, learn, and fry up the most incredible turkey ever. Let’s dive in! So here’s some questions I asked Alan.

Be sure to see the full printable recipe for Alan’s Cajun Fried Turkey below this post!

Click here to watch Alan’s video!

Getting Started with the Turkey

Me: How did you first get into frying turkeys? What inspired you to master this technique?

Alan: I was never a big fan of turkey. When cooked in oven it was always so dry. About 25 years ago a good friend of mine, who has since passed away, deep fried a turkey at Thanksgiving. I just fell in love with the taste and how moist it was so ever since then I have been using his recipe.

Me: What makes a fried turkey different (and better) than a traditional roasted turkey?

Alan: To me, nothing compares to a fried turkey. Fried turkeys are incredibly moist, while roasted or baked turkeys often tend to be dry. You just can’t beat the bold, Cajun-spiced flavor and the unbeatable juiciness. Frying a turkey locks in all the moisture, resulting in a perfectly seasoned bird with a golden, crispy exterior and tender, juicy meat inside. Once you’ve tasted a fried turkey, it’s hard to go back to baked. That’s just my take on it!”

Me: What’s the most common mistake people make when frying a turkey, and how can they avoid it?

Alan: Probably the biggest mistake anyone could make is trying to deep fry a turkey before it’s completely thawed. If you do this you better have your phone on speed dial to 911 because you are going to have a big volcano on your hands and will need the fire department.

Preparation and Seasoning

Me: Can you walk us through your basting and seasoning process? How far in advance should people start preparing the turkey?

Alan: The ingredients that I use for my rub includes, 1/2 box of salt, 2 oz each of Black Pepper, Crushed Red Pepper, Garlic Powder, Chili Powder, Accent Seasoning. I mix all of these spices together in a big ziplock bag and mix them up really well. I then rub my Complete Thawed turkey down with oil and sprinkle the seasoning over the turkey. Any remaining spices I pour inside of the turkey cavity. I do this on Saturday or Sunday before thanksgiving. I then covered the turkey with alumina foil and place it in the refrigerator until I’m ready to cook. I always cook 2 turkeys so I simply double the recipe.Alan’s turkey ‘s are seasoned with his delicious Cajun recipe. After days of marinating and basting in the refrigerator, they are now ready for the fryer!

Me: How do you keep the turkey moist while still achieving that crispy, golden skin?

Alan: I use an electric fryer vs the propane fryer. I find this safer and easier to control a constant temperature which produces a moist , golden brown turkey. I have found that for some reason it’s difficult to find the electric fryers but you can order them on line.

The Frying Process

Me: What type of fryer do you use?

Alan: I have a Masterbuilt Fryer.

Me: What’s the best type of oil for frying, and why?

Alan: I use peanut oil and set the temperature at 375 degrees. Peanut oil is ideal for frying turkey because of its high smoke point, which ensures it can handle the high temperatures without breaking down. Its neutral flavor lets the turkey’s seasoning shine, while its ability to produce a crispy, golden skin keeps the meat tender and juicy. Additionally, peanut oil absorbs less into the food, resulting in a lighter, less greasy texture. It’s also reusable and a healthier choice compared to many other frying oils.

Me: How do you ensure the turkey is cooked evenly and safely?

Alan: I cook the turkey for 4 minutes per pound and it comes out perfect.

Me: Alan, what size turkey do you usually use for your gatherings? I get this question a lot on my blog.

Alan: I usually go with an 18- to 20-pound turkey. That size works great for feeding a group, especially with leftovers. For my family, we actually do two turkeys because we love leftovers and have a big family to feed. It’s good to plan based on how much people will eat—on average, figure about 1 1/4 pounds of turkey per person.

Here’s a general guide to help:

•A 5-pound turkey feeds 4 people.

•An 8-pound turkey feeds 6 people.

•A 13-pound turkey feeds 10 people.

•A 15-pound turkey feeds 12 people.

•A 20-pound turkey feeds 15 people.

•A 25-pound turkey feeds 20 people.

If you love leftovers like we do, consider going a little bigger to ensure you’ve got enough for turkey sandwiches, soups, or casseroles later on!”

Safety Tips:

Me: Are there any safety tips you swear by when frying a turkey? (We’ve all seen those disaster videos!)

Alan: As far as safety tips, again make sure the turkey is completely thawed. That’s my number one tip! Putting a frozen turkey into hot oil would be a complete disaster—it can cause the oil to boil over or even explode, which is extremely dangerous. Always thaw your turkey completely before frying.

Me: What is the best setup for frying a turkey?

Alan: It’s really important to set up your frying station in a safe spot. I recommend a level, concrete area, far away from wooden decks, fences, or any structures. Keep the fryer at least 10 feet away from your house. You also want to avoid high winds, which can make the oil splatter. And definitely keep kids and pets out of the area—it’s just not safe for them to be around.

Me: What should you wear when frying a turkey?

Alan: Safety gear is key. Wear long sleeves and close-toed shoes to protect yourself from hot oil splatters. Heat-resistant gloves are a great idea, too. And make sure you avoid loose clothing that could catch fire.

Me: Any tips for handling the oil?

Alan: First, don’t overfill the fryer with oil. Test how much oil you’ll need by doing a water test beforehand—fill the fryer with water, submerge the turkey, and then measure the water level. That way, you know exactly how much oil to use. Also, heat the oil to the right temperature—about 375°F—and always keep an eye on it. Never leave the fryer unattended!

ME: Any final safety tips?

Alan: Yeah, make sure the area is free of flammable materials like towels, paper, or anything else that could catch fire. And when you’re done frying, let the oil cool completely before moving or disposing of it. Strain it if you want to reuse it, or dispose of it properly.

Serving and Pairing

Me: What sides or sauces pair perfectly with a fried turkey?

Alan: As far as side dishes, just the usual traditional stuff. Dressing, green beans, corn,etc.

Me: Do you have any creative ways to use leftover fried turkey?

Alan: It’s a tradition to use the leftovers and make Turkey Chowder on Saturday after Thanksgiving. But that’s another whole recipe.

Me: Now, Turkey Chowder sounds delicious! Can’t wait for you to share that recipe with us.

Me: How do you keep the turkey warm and crispy if it’s made ahead of time?

Alan: If it’s going to be an hour or two before eating after the turkey is done I cover the pulled turkey with foil and set it in the oven to keep it warm. I pull my turkey off of the carcass rather than slicing. But that’s just a personal preference.

Me: Alan, you mentioned you don’t carve your turkey like most people do—you just pull it apart. Why do you do it that way? Does it make it juicier or better?

Alan: Pulling the turkey apart helps keep the meat juicier because you’re not cutting into it and letting the juices escape. It’s also quicker, less formal, and makes it easier for everyone to grab the pieces they like—plus, it’s great for mixing the meat with the drippings for extra flavor.

Alan’s Tips and Tricks

Me: Do you have a “secret ingredient” or technique that sets your turkeys apart?

Alan: The secret to a delicious moist, spicy turkey is to use the fore mentioned ingredients and use an electric cooker at 375 degrees at 4 minutes per pound. I recommend the electric cooker because I did use a propane cooker one time and it was hard to control the temperature and I ended up cremating a perfectly good turkey. That’s why I use the electric cooker. One final ingredient I recommend is having an ample amount of your “beverage of choice.” This year I used Samuel Adams Seasonal Lager. It worked perfectly. And if for some reason you don’t like the turkey then just drink more of “your beverage of choice.”

Check out this side dishes that will be delicious with Alan’s Cajun fried turkey!

Warmed Jalapeno-Cranberry Sauce

Baked Macaroni & Cheese

Green Bean Casserole

Perfect Mashed Potatoes

Southern Cornbread Dressing

Sweet Potato Crunch Casserole

For more delicious Southern recipes, check out my cookbook “Deliciously Southern “. Deliciously Southern (Autographed Edition)

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