Can You Fry a Popeyes Turkey? The Complete Guide

How does a fast-food Thanksgiving compare with a home-cooked one?

Every year on Thanksgiving morning, millions of Americans wake up, head to the kitchen, and proceed to spend the day pretending they know how to cook a turkey. Like most of the myths Americans tell about themselves, this one is a toxic lie.

OK, maybe I’m projecting. I’m a horrible cook even by Thanksgiving standards, and thus it’s no surprise that the few turkeys I’ve prepared in my day have inevitably turned out dry and bland and tasteless. Roasting them is a daylong chore. Carving them is a stress-inducing nightmare. Getting them to taste good requires elaborate brining and rubbing techniques for which I have neither the aptitude nor the patience. More than once while preparing a turkey, I’ve mulled scrapping the entire project and heading out for fast food.

For decades, America’s fast-food restaurants have been picking up the slack for cooking idiots like me. Now, some of them have taken it upon themselves to save the day for Thanksgiving idiots like you. At least two fried chicken chains—Popeyes and Bojangles’—are offering whole turkeys for sale this holiday season: fried, Cajun-spiced, 10-to-15 pounders that promise to put the flavor back into Thanksgiving. (As we all learned in school, “Thanksflavorgiving” was the initial Pilgrim term for the holiday.)

You are probably skeptical, and I understand why. Eating fast food on Thanksgiving sounds like the behavior of a noir protagonist, or a Chris Ware character. But given that shame and memorable culinary experiences go together like peanut butter and bananas, why not cast my lot with the nation’s leading purveyors of fried goodness? Advertisement Advertisement Advertisement

Over the weekend, I purchased, cooked, and (partially) ate two 12-pound-ish turkeys from Popeyes and Bojangles’, judging them each on appearance, ease of use, taste, and the all-important “intangibles.” Friends, I am here to tell you there is nothing more American than buying your holiday bird from a fast-food chicken place. These were two of the best Thanksgiving turkeys I’ve ever had—though this isn’t saying very much, since most Thanksgiving turkeys are disgusting—and I wouldn’t hesitate to cook and eat them again. Advertisement

A prefatory note: I confess that I didn’t realize that I would have to do some work to prepare these turkeys. I’d assumed that they would come hot from the fryer like everything else I’ve ever eaten at Popeyes and Bojangles’, and that I would be able to snap off a leg and start eating right away. Not so. You need to have a working oven to enjoy these birds.

Bojangles’ Deep-Fried Cajun Turkey

Bojangles’ Famous Chicken ’n Biscuits is a regionally famous fast-food chain that’s known for its chicken and biscuits and has nothing whatsoever to do with the similarly named Jerry Jeff Walker song. I called the chain’s sole Washington location last week to confirm that it had turkeys for sale. When the answer was “yes,” I jumped so high, I jumped so high, and then I lightly touched down and headed to the Bojangles’ outlet in the basement food court of D.C.’s Union Station. Advertisement

When I arrived, the guy asked whether I wanted a frozen or thawed bird. I chose the latter, and he hauled one out of the cooler and presented it for my examination. It certainly looked like a turkey, albeit one that had been vacuum-sealed in clear plastic. The Bojangles’ rep assured me I needn’t worry about undercooking the turkey, since it had already been both roasted and fried, and that while the instructions specified reheating the bird until it reached an internal temperature of 165 degrees, I would be fine as long as the bird was thoroughly hot. He packed the turkey into a big yellow cardboard box and sent me on my way. Advertisement Advertisement

Appearance (1 out of 3): The Bojangles’ turkey did not initially look great. It had a wan yellowish tinge, as if it were suffering from a Victorian-era disease. This coloring, I eventually realized, was a product of the deep-frying process. Take note: A fast-food deep-fried turkey bears scant resemblance to a piece of fried chicken—there’s no breading, no flaky skin. I will confess that I found this disappointing. (In fairness, I find it disappointing when any object doesn’t resemble fried chicken.) Advertisement Advertisement

The bird didn’t look much better after it was finished cooking. When I took it out of the oven, it had none of the attractive browning you’d typically associate with a roasted turkey. Moreover, whereas your typical turkey will secrete juices throughout the cooking process, the Bojangles’ turkey barely emitted any fluids at all—about 10 ounces of drippings after three hours’ worth of cooking. If you are the sort of Thanksgiving host who prioritizes the big reveal of the finished bird—the turkey-as-visual-art sort of person—then Bojangles’ fried turkey is not for you. Advertisement

Ease of use (3 out of 3): This turkey was very easy to cook. All I had to do was slide it into a roasting pan, pour a half cup of water into the pan, cover the whole thing with aluminum foil, and check back in two hours to see if it had reached the appropriate internal temperature. I’m sorry to say it never reached 165 degrees, and after three hours of checking I decided to stop caring about food safety and just get to eating. I’m still here to tell the tale, which either means I didn’t die or that the ghost me has access to Slate’s content management system. Advertisement Advertisement Advertisement

I am very bad at carving turkeys, and that held true when it came time to carve this one. It didn’t really matter, though, as the fact that the turkey had been precooked and fried meant the leg and thigh meat pulled off the bone with little effort. Minimizing effort is what a fast-food Thanksgiving is all about. Thanks, Bojangles’!

Taste (2 out of 3): Even though it looked gross, this turkey wasn’t half bad. Although it was a little dry in parts, this was likely a product of me keeping it in the oven 45 minutes too long in my ultimately fruitless quest to attain that 165-degree internal temperature. Mostly, though, it was flavorful and moist and savory. Bojangles’ secret weapon: The turkey’s insides were flecked throughout with orange “Cajun spices” that I initially mistook for blood or some other natural byproduct of inept cooking. But, no, it was pure Cajun flavoring, and these “flavor crystals,” as I came to call them, delivered a real gustatory punch.

Intangibles (1 out of 1): The Bojangles’ carrying case was sturdy and stylish, and if I ever fall upon hard times, I will not hesitate to use it as a suitcase.

Final score: 7 out of 10 Advertisement Advertisement Advertisement

DEEP Frying Popeyes CAJUN Turkey (In My Car)

FAQ

How long does it take to deep fry a Popeyes turkey?

Check the oil temperature immediately and increase the flame to maintain the oil at 365 degrees F. Cook the whole turkey about 3-4 minutes per pound.

Can you get a fried turkey from Popeyes?

Popeyes describes the turkey as being marinated “with our signature blend of Louisiana seasoning, slow roasted and then flash fried for a crispy coating.” It arrives frozen in insulated packaging and is sold frozen in stores and online as well.

How much are Popeyes deep fried turkeys?

One Popeyes turkey will set you back $99 plus tax, with delivery included.

What is the best way to cook a Popeyes turkey?

Popeyes: Wrap tightly in foil, bake 1.5 hrs, following packaging. Every 30 min: Inject marinade, add brown sugar, & seasonings. Store-Bought: Bake at 325°F for 15 min/lb until 165°F. Baste & inject butter every 30–40 min.

Can Popeyes cook a frozen turkey?

According to the article, Popeyes can help you cook a frozen turkey, but it needs to be thawed in the fridge for at least two days before cooking.

How to cook Popeyes Turkey?

Cooking Popeyes turkey includes thawing, wrapping, baking, unwrapping, baking, and resting. It is a relatively simple procedure, but it isn’t to be underestimated. Each step in the cooking process is equally important as the one before and after, so skipping steps is not an option.

Can you cook a Popeyes Turkey in an air fryer?

The air fryer is another solution for an underdone Popeyes turkey. However, you need to cut it into several pieces, as the air fryer tray will hardly fit an entire turkey inside. Set the timer to five minutes or more if you think the turkey needs more cooking.

Can Popeyes Turkey be defrosted?

You should ideally defrost your Popeyes turkey in the refrigerator several days in advance. If you need to defrost it more quickly, you can defrost it in cold water, but it should not be left out on the counter. Popeyes turkey is not pre-cooked.

Can Popeyes Turkey thaw at room temperature?

Don’t leave your Popeyes turkey thaw at room temperature either, as this will result in gooey meat you won’t enjoy. Also, leaving your Popeyes turkey thaw at room temperature also means risking spoilage. The second step is preheating the oven at 375 °F, i.e., 180 °C, for about 20 minutes.

Does Popeyes Turkey come with sides?

Popeyes turkey doesn’t usually come with sides; however, sides are available on demand and in a limited time frame. Popeyes offers sides like mashed potatoes, biscuits, or some of the regular sides the restaurant normally offers.