Seafood Boil-Brined Turkey
 
Makes 6 servings
Ingredients
  • 1 (9-pound) whole turkey, giblets discarded, cut into pieces
  • 3 quarts cold water
  • ½ cup seafood boil seasoning*
  • 3 cups all-purpose flour, divided
  • 3 teaspoons kosher salt, divided, plus more to taste
  • 1½ teaspoons ground black pepper, divided, plus more to taste
  • 2 teaspoons Creole seasoning, plus more to taste
  • 2 teaspoons paprika
  • Vegetable oil, for frying
  • Garnish: fresh bay leaves, fresh thyme sprigs
Instructions
  1. In a large stockpot, combine turkey, 3 quarts cold water, and seafood boil seasoning. Cover and refrigerate for 8 hours.
  2. In a shallow bowl, stir together 1 cup flour, 1 teaspoon salt, and ½ teaspoon pepper.
  3. Remove turkey from brine, and pat dry; coat turkey in flour mixture, and place in a single layer on a rimmed baking sheet. Refrigerate for at least 2 hours.
  4. In a shallow dish, whisk together Creole seasoning, paprika, remaining 2 cups flour, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Add turkey, tossing to coat generously and shaking off excess. Place on a wire rack; let stand for 15 minutes.
  5. In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  6. Fry turkey in batches, turning occasionally, until an instant-read thermometer inserted in thickest portion registers 165°. (See approximate frying times.) Remove from oil, and let drain on paper towels. Season with Creole seasoning. Garnish with bay leaves and thyme, if desired.
Notes
*We used Zatarain’s Crawfish, Shrimp & Crab Boil.

Approximate Frying Times
Breast: 18 to 20 minutes
Thigh: 12 minutes
Drumstick: 10 to 12 minutes
Wing: 8 to 10 minutes

Kitchen Tip
Refrigerating the turkey for at least 2 hours will help produce crispier fried turkey.
Recipe by Louisiana Cookin' at https://louisianacookin.com/seafood-boil-brined-turkey/