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H‑E‑B Frozen Cajun-Style Whole Young Frying Turkey

Avg. 12.5 lbs
$19.38 each($1.55 / lb)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Seasoned with a Cajun spice blend and butter, this H-E-B Frozen Whole Turkey is perfect for deep-frying. Golden-brown and crispy on the outside and juicy and flavor-packed on the inside, it cooks up just how you’d imagine. Pick up this USDA Grade A turkey and put a zesty twist on your next holiday feast. Product of Texas.

• Frozen whole frying turkey
• Seasoned with a Cajun spice blend and butter
• USDA Grade A
• Perfect for deep-frying
• Cooks up crispy and juicy
• No MSG added
• Gluten-free
• Product of Texas

How to Choose a Turkey

Consider the number of people you’re serving and select one that’s big enough to allow for 1 – 1-½ lbs uncooked turkey per person.

Highlights

  • Ingredients

    Turkey. Contains up to a 15% Solution of Water, Butter Seasoning, Cajun Seasoning, Sodium Phosphate.

    Allergens and safety warnings

    Contains: MILK.

    Safe Handling: Keep frozen until ready to thaw. Keep raw poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. This product was prepared from inspected and passed poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly.

  • To Thaw: Place unopened turkey breast-side up in the refrigerator on a tray to catch any juices. Allow at least 1 day of thawing for every 4 lbs of turkey.

    Deep-Fry: You'll need: Large pot, pot stand, long stemmed thermometer, turkey-lifting accessory, fittings for a propane tank, propane tank, a turkey no larger than 16 lbs, 3 gallons of peanut oil, burn-proof oven mitt, large baking pan.

    Choose a place to set up the turkey fryer. Frying must be done outside, away from any structure and on a concrete slab or other level, non-slip, non-wooden surface. Hot oil is dangerous; take all precautions. Determine oil level. If your pot does not have oil 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. Make sure the turkey is completely thawed.

    Connect propane tank, place pot on stand and attach long-stemmed thermometer to the inside of pot. Fill pot with oil to the indicator line and light burner. Heat oil to 325°F (allow 45 minutes). Prepare turkey by removing leg holders. Rinse and pat dry. Place the turkey-lifter through cavity. Slowly and carefully, lower turkey into hot oil. Wear a burn-proof oven mitt to protect your hand and arm from oil splatter. Fry turkey for 3 – 3-½ minutes per pound. Maintain oil temperature 325°F. Remove turkey when a meat thermometer inserted in the thickest part of the thigh reads 170°F and place in a large baking pan. Turn off burner off. Let turkey rest for 15 minutes before removing lifter and carving. Tend to oil when thoroughly cooled.