In Partnership with the Southern Weekend

How they do it: 20 fried turkeys at a time

See how they fry 20 Cajun turkeys at once.

Cajun fried turkeys sit on many tables at Thanksgiving and Christmas. Doing it yourself can be tricky and dangerous. However, many places around the Ark-La-Tex will do the hard work for you. Shane’s Seafood and BBQ offers fried turkeys, ready-to-go, and they are delicious. Around the holidays, they serve around 1,000 turkeys. You might be wondering, how can they fry so many? We got a peek inside their impressive operation.

  • After marinating their turkeys for 24 hours, they separate them by weight.
  • They use several large vats filled with 20 gallons of oil and fry them 20 at a time for 3 and a half minutes per pound.
  • When they’re fully cooked, they are removed and allowed to cool before placing them in special holiday packaging.

They start the Monday before Thanksgiving and work for 24 hours or more to fill all of the orders. These turkey taste amazing with the Cajun seasoning and rub. The skin is crispy while the meat remains juicy. 

 Fried Turkey Vat

You can purchase a turkey on its own or you can order the whole meal. The meal includes two quarts of homemade cornbread dressing, one quart of turkey gravy, a pint of cranberry sauce, a dozen dinner rolls and your choice of a pecan or pumpkin pie. Alternatively, Shane’s also serves fried turkey breast, ham, and of course seafood and BBQ. See all that they have to offer on their website. Shane’s has three locations in Bossier City (4726 E. Texas St.) and two in Shreveport (5914 Youree Dr. and 9133 Mansfield Rd.)

Serve some local wine that goes well with spicy Cajun turkeys.