The following frequently asked questions will be answered in this section:

1. Why isn’t the deep-fried turkey greasy?

2. What cooking oils are recommended for turkey frying?

3. Where can I purchase LouAna® cooking oils?

4. Do I really need to marinate before frying a turkey?

5. Isn’t turkey frying dangerous?

6. Why does the hot oil foam up when food is added to it?

7. Can the turkey frying oil be stored and used again?

8. What’s the best way to carve a turkey?

9. What are the nutritional facts about LouAna® cooking oils?

10. Is there such a thing as healthy frying?

11. How do I find out about Tony Chachere's quality products?

12. How much oil should I use?

1. Why isn’t deep fried turkey greasy?

Because of the high heat of the oil, the skin quickly sears and keeps the juices inside. This means exceptionally moist turkey meat - as well as wonderfully crisp skin.

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2. What cooking oils are recommended for turkey frying?

Only oils with high smoke points should be used to deep fry turkeys. Peanut oil has a high smoke point and provides the best flavor according to many Cajun chefs and cooks. LouAna® Peanut Oil adds flavor during the cooking process and sears the outside of the turkey quickly, which seals in the flavor of the marinade.

If peanut oil is not available, a blend of peanut and soybean oil, such as LouAna® Southern Frying Oil can be used.
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3. Where can I purchase LouAna® cooking oils?

Many leading grocery stores and other retail outlets carry LouAna® cooking oils. In addition, numerous retail outlets carry the three gallon LouAna® Peanut Oil container, made especially for turkey frying.

If you have additional questions on where you can purchase LouAna® products, please call: 1-800-723-3652.

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4. Do I really need to marinate before frying a turkey?

Some recipes recommend seasoning only on the outside of the turkey. However, this just darkens the outside of the turkey and lessens the eye appeal. Since you’ve injected the turkey with marinade, you’ve already captured the seasoning on the inside.


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5. Isn’t turkey frying dangerous?

Any cooking process involving high heat or hot oil can be dangerous if the operator is careless or negligent. The best way to ensure a safe turkey frying experience is to pay careful attention to each of the safety tips offered on this website. See Turkey Frying Safety.


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6. Why does the hot oil foam up when food is added to it?

All foods contain moisture. When moisture from food comes into contact with hot cooking oil, it foams or boils somewhat. Always make sure that your fryer or skillet is not more than 1/3 full with oil to prevent spillage. Also, make sure that the turkey is totally thawed (if it was previously frozen) and if as dry as possible, before adding to hot oil. Always use tongs when adding food to hot oil. LouAna® Peanut Oil is specially formulated to help minimize foaming.

7. Can the turkey frying oil be stored and used again?

According to the Texas Peanut Producers Board, peanut oil can be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating that the oil must be discarded. Other signs of deterioration include a rancid smell and/or failure to bubble when food is added.

A high smoke point oil such as peanut oil can be used several times with proper filtration, depending on how much food particulate remains in the oil. The first step is to strain the cooled oil through a strainer. If a breading, spice or herb rub are used to prepare the turkey, it will be necessary to further filter the oil through fine cheesecloth.

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8. What’s the best way to carve a turkey?

To get the most white meat from a turkey, you must first remove the drumstick and thigh by pulling the leg away from the body. Cut dark meat completely from the body by following its contour carefully with a knife. The joint connecting the leg to the backbone may be severed with the point of a knife.

Place drumstick and thigh on cutting surfaces and cut through connecting joint. Slice drumstick evenly and parallel to the bone.

Carving the breast: First, make a base cut by placing a knife parallel and as close to the wing as possible. Make a deep cut into the breast, cutting to the bone. This is your base cut. All breast slices will stop at this horizontal cut. After making the base cut, slice the breast by carving downward, ending at the base cut. Keep slices thin and even.

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9. What are the nutritional facts about LouAna® cooking oils?

The following nutritional facts apply to LouAna® Cooking Oils:

10. Is there such a thing as healthy frying?

Fats are an important part of the diet. In the body they have several very important functions:

• Fats are the principal form of energy storage
• Fats are important components of all cell membranes (the envelopes that surround cells) and thus play an important role in what goes into and out of each cell.
• Fats play an important part in determining the functioning of genes in the cell.
• Fats help determining body shape
• Fats act as carriers for important fat-soluble vitamins a, D, E and K
• Dietary fats are needed for the conversion of carotene to vitamin A
• More than 70% of your brain and nerve cells are made of fat, making this critical tissue resilient and shock-resistant
• Every cell membrane in your body is at least 30% fat.
• Both cholesterol and saturated fat are essential for growth in babies and children

To achieve all these functions, it is vital that your diet contains both the correct amount of dietary fat intake and the correct balance between the different types of fat.

11. How do I find out about Tony Chachere's quality products?

Visit www.tonychachere.com

12. How much oil should I use?

Always make sure your fryer or skillet is not over filled with oil. Most fryers have a recommended fill line. If there is no fill line, you can determine this by first placing your turkey in the fryer and fill with water until the bird is covered. Remove the bird and the remaining water level will show you the fill level for oil. Be sure all the water is removed from the fryer and the fryer is thoroughly dried before putting in the oil. Be sure the bird is also dry and no water is in the cavity before placing in the hot oil.

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