Happy Fried Turkey Day

Was in Texas with the family this Thanksgiving and was pleasantly surprised a Thanksgiving tradition from Port Allen made it all the way to Dallas.

Most people are content simply baking their turkey. They spend hours thawing, prepping, and basting every 30 minutes. Where I'm from, however, we fry that sucker. Why bake for hours something you can fry in 45 minutes?

Ladies and Gentlemen, may i introduce you to the wonder of outdoor cooking, the Bayou Classic Turkey Fryer. I love that name...Bayou Classic. It just screams Southern and Tradition. (Southern Trivia: The Bayou Classic is also a football game played between Grambling and Southern). You could fry anything in this - whole. Turkey, pig, horse. Rhino? Bring it on! Folks, this is a serious piece of equipment: From the website "Unlike the competitors pots you find in the “Mart” stores, you kick this one . . . you hurt your foot and not the pot." Nice.

You start by injecting the turkey, or meat of choice (MOC) with yummy juices. But, you don't use a regular injector, no, for Fried Turkey (or MOC), you need the Cajun Injector. If the turkey (or MOC) was a person, and the cajun injector was herion, the turkey would OD on awesome. There are over 20 flavors from creole butter to honey bacon bbq.

We haven't always fried our Turkeys, and this is the first time we've done it ourselves (props to my bro for doing it pretty much solo) but once you've had a Cajun Injected, Bayou Classic, Deep Fried Turkey, you won't be going back anytime soon.

Crispy skin + Juicy Turkey = deep fried Southern Thanksgiving.