Bayou Deep-fried Turkey |

Bayou Deep-fried Turkey is a new restaurant in the Houston, Texas area that has created something out of nothing. The unique concept takes advantage of the fact that turkeys are not only plentiful but also free to roam around on their own.

The bayou classic turkey fryer 34 qt is a deep-fried turkey that is cooked in a bayou.

  • if required, 5 liters vegetable oil
  • For serving, season with salt, pepper, spicy red pepper sauce, and fresh lemon wedges.


  • one stockpot (ten to twelve gallons)
  • Insert for a stockpot with a large deep-frying basket
  • At least 100,000 BTUs in a 12-inch propane gas burner (an electric hot plate will not work)
  • For outdoor frying, a long-pronged deep-frying thermometer or a traditional deep-frying thermometer connected to a long length of flexible wire
  • Mitts for the oven
  • a substantial roasting pan


This technique, out of all the turkey cooking ways, requires the greatest planning. Stay away from the Bloody Marys if you want to keep your wits about you. Â Discourage children and dogs from approaching the pot.

  • Rinse the turkey well, both inside and out, using lukewarm water to help eliminate the cold. Using a lot of paper towels, thoroughly dry the turkey inside and out. The oil will spatter violently when the turkey is put to the saucepan if it is too cold or has any moisture on its surface. Fold the turkey wings behind the shoulders akimbo. Remove the hock lock from the drumsticks and do not knot them together. While the oil heats, place the turkey on a big wire rack and set it aside.
  • Place the stockpot on the stove and pour in enough oil to cover the pot two-thirds of the way up the sides. Attach the thermometer for deep frying. (If using a traditional thermometer, connect it to the pot handle with thin, flexible wire so the tip is immersed in the oil 1 to 2 inches.) Heat the oil to 390°F by lighting a fire. Depending on the effectiveness of the burner, this will take approximately 30 minutes. Make sure the flames aren’t licking the pot’s outside.
  • Place the turkey breast first in the basket once it has been well-drained. Carefully drop the basket into the oil while using oven mitts. Don’t be shocked if the oil bubbles up significantly. Before placing the turkey in the saucepan, lift it up and dip it three or four times in the oil. This minimizes the initial bubbling by allowing the oil temperature to gradually adapt to the turkey. Fry the turkey until brown and a meat thermometer inserted in the thickest part of the thigh registers 175°F (the temperature will increase 5° to 10°F while the bird stands), approximately 45 minutes (leave about 312 minutes per pound). Maintain the oil temperature at 365°F by adjusting the heat as required.
  • Remove the basket from the oil and place it in the roasting pan. Allow the oil to drain into the pan by draining the turkey thoroughly, particularly the body cavity. Allow at least 20 minutes for the turkey to rest before carving. Carve and serve the turkey, allowing guests to season it with salt, pepper, hot pepper sauce, and lemon juice.


The bayou classic 32 qt turkey fryer is a deep-fried turkey that can be cooked in a traditional oven. It has a built-in timer and the temperature control system allows the user to cook it at 350 degrees Fahrenheit or 175 degrees Celsius.

Frequently Asked Questions

Can you fry a turkey in a Bayou Classic?

I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.

How big of a turkey fits in a 30-quart fryer?

This is a highly debated question. The answer varies depending on the size of the turkey and fryer.

How long does it take to deep fry a 22 lb turkey?

It takes approximately 45 minutes to deep fry a 22 lb turkey.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.