Thanksgiving Crawfish Boil Turkey Recipe

Crawfish Boil Turkey

What is the best way to cook a turkey? The jury is out but we would like to share our three favorites. One is deep fried; one is smoked; and the third is a Crawfish Boil Turkey (boiled with onions, garlic, new potatoes and lots of crawfish boil spice.)

The crawfish boil turkey is not pretty, but is so tasty and much more healthy than a baked or fried turkey. A turkey fried for five minutes too long can be dry. But a crawfish boil turkey, can be smoked after boiling, and will remain juicy on the inside. Remove the skin and bones and cut the bird into slices for serving, with a little of the crawfish boil water poured over it.

Which size turkey should I boil?

Be sure to choose a turkey that will fit in the crawfish pot that you will be using. The water line must stay above the turkey for the entire cooking time. A 30 quart pot can hold about a 13 pound turkey.

How long should I boil the turkey?

A 13 pound turkey takes about 45 minutes, then let it soak for 20 minutes in the boiling water. A 16 pound turkey would need to be boiled about an hour at a rolling boil.

Which Vegetable should I add to the crawfish boiled turkey?

Whole heads of garlic, onions cut in half, green beans, corn on the cob, and new white potatoes (you can leave the green beans and potatoes in the can and just make a few slits in the top of the can). The onions dissolve into the water after about 20 minutes.


  • 1 13 - 16 pound thawed turkey
  • 3 pounds of onions, peeled, halved
  • 10 whole heads of garlic, tops cut off
  • 5 pounds of new potatoes
  • 1 bag of Louisiana Crawfish Boil Seasoning
  • 1 cup liquid crab boil

Crawfish Boil Turkey Directions

  1. Bring the pot of water as for a crawfish boil: Add powdered and liquid seasoning; stir well.
  2. Add the onions and garlic.
  3. Taste the water for seasoning and adjust accordingly. The water should taste like what you want the food to taste like. When water has come to a hard rolling boil, submerge turkey into the water.
  4. Add the cans of new potatoes and green beans, after the turkey has boiled about 20 to 25 minutes.
  5. After about 45 minutes, remove the crawfish boil turkey from the water and check the thigh joint to see if the turkey is done. There should be very little or no redness. The turkey can be left in the water to soak up additional seasonings.
  6. Remove turkey from the water, and remove the potatoes, green beans, and garlic. Keep potatoes warm.
  7. When cool enough to handle, cut the turkey into large slices, removing skin and bones. Put the slices on a large shallow platter or bowl. Arrange potatoes, green beans, and heads of garlic around the slices of turkey. (To keep the turkey moist, pour a cup or two of the boiling liquid over the turkey.)
  8. Serve with a meat fork as well as a big spoon for the liquid.

*As noted above, this amount of seasoning makes a very spicy turkey. Adjust the amount to your preferred taste.

Have you tasted a Crawfish Boil Turkey? Let us know how this recipe turns out, and how it compares to the traditional Turkey day bird.

2 Responses

  1. Jenny
    I tried this recipe this year. It was excellent. Thanks
  2. Wanted to make a test run on this receipe before serving on Thanksgiving. So yesterday for the LSU game, I cooked a turkey for the first time without using dry heat or oil. I seasoned my water just like I would boiling crabs or crayfish but I did not use any citrus ( lemons and oranges). I do think that oranges would add additional flavor to the turkey. As I always do, the water with all veggies added boiled for at least 20 minutes before putting the turkey in. I also injected the turkey a garlic butter sauce and seasoned the inside and outside with Cajun Seasoning. In went the turkey, set my timer to 45 minutes and let it Geaux. I was looking for 175 - 185 temperature in in the thighs. Checked at the 45 minute.mark and it was dead on. Let soak for 30 - 45 minutes. Let cool enough to handle, moved to oven safe pan and crisped up the skin by putting in over at 350 for about 15 minutes. Turkey stayed moist, did not have a boiled taste and was seasoned nicely by the Crawfish Seasoning. Will be on this year's Thanksgiving Table.

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