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- Cajun style- seasoned and ready to fry- Gluten free- No MSG added
Keep frozen. Requirements: 1. A complete turkey frying kit, including large pot, pot stand, long stem thermometer, turkey-lifting accessory, and fitting for a propane tank. 2. Propane tank. 3. A turkey no larger than 16 pounds. 4. At least 2 gallons of peanut oil. 5. Burn-proof oven mitt. 6. Large baking pan. Cooking Instructions: Frying: Caution: Never leave pot unattended! 1. Connect propane tank, place pot and stand, attach long-stemmed thermometer on inside of pot. 2. Fill pot with oil to oil indicator line and light burner. 3. Heat oil to 325 degrees F (allow 45 minutes). Prepare turkey. Remove leg holders. Rinse and pat dry. 4. Place the turkey-lifter through cavity. 5. Slowly and carefully, lower turkey into hot oil. Wear a burn-proof oven mitt to protect your hand and arm from oil splatter. 6. Fry turkey 3 to 3-1/2 minutes per pound. Maintain oil temperature at 325 degrees F. 7. Remove turkey when a meat thermometer inserted in the thicket part of the thigh reads 170 degrees F and place in a large baking pan. 8. Turn burner off. 9. Let turkey rest for 15 minutes before removing lifter and carving. 10. Tend to oil when thoroughly cooled. Thawing the Turkey: Never thaw a frozen turkey at room temperature, select one of the methods below. Refrigerator: Place unopened turkey, in wrapper, in a roasting pan and place in a refrigerator. A whole turkey needs 24 hours thawing time per 4 pounds. Allow 3 to 5 days thawing time depending on the size of your turkey. Note: The turkey is completely thawed when there are no ice crystals in the interior cavity. Cold Water: Allow 30 minutes thawing time per 1 pound of turkey. Place unopened turkey, in wrapper, breast side down, in cold water. Change the water every 30 minutes. Allow 6 to 10 hours thawing time depending on the size of the turkey. 24 Hours Before: 1. Choose a place to set up the turkey fryer. Frying must be done outside, away from any structure, and preferably on a concrete slab or other level, non-slip, non-wooden surface. Hot oil is dangerous; take all precautions. 2. Determine oil level. If your pot does not have oil level indicator lines, place turkey in pot and fill with cold water until it covers the turkey. Remove turkey and make a mark on the outside of the pot to indicate how much oil you need to add. 3. Make sure the turkey is completely thawed. How much oil? 1. Place turkey in clean empty pot. 2. Fill with water to barely cover bird. 3. Remove bird and mark water line. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
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