This recipe and the pictures come from my Father. He has Deep Fried Turkey over the last few years and it always looks so good when he posts about it on Facebook. Since I have no fryer myself I asked him to contribute this year. Maybe one year I’ll have the guts to do it myself but for now I leave the perfect deep frying up to him. Hope you all enjoy!
- To start, take the wrapper off of the turkey, and
remove and discard the neck and giblets.
- Deep-fry your turkey outside on a flat surface, far
away from homes, garages, wooden decks, etc.
- To determine how much oil is needed for frying, place
the thawed turkey in the fryer.
- Add water until
the top of the turkey is barely covered.
- Remove the turkey, allowing the water to drain from
the turkey back into the fryer.
- Measure and mark the water line, and use that line as
a guide when adding oil to the propane fryer.
- Pat the turkey dry with paper towels.
- Add oil to the fryer (based on the water line).
- Preheat oil in the fryer to 350° F.
- While the oil is heating, prepare your turkey with any
seasonings, marinades, or injected flavor that you desire.
- I use Tony Chachere’s Cajun seasoning as a rub on the
outside of the turkey, and their Cajun Butter injectable, injected into the
turkey, Then I put a whole Vidalia Onion inside, along with 5
or 6 Garlic cloves
- When the oil is hot, turn the burner off and slowly
lower the turkey into the hot oil. (to prevent flare up) Slowly lowering
the basket helps prevent the oil from bubbling over. Turn the burner back
- Cook the turkey about 3 to 4 minutes per pound. The
internal Temperature should be between 175 – 180 Degrees F.
- When the turkey is done, Turn the burner off, then slowly
lift it from the pot and place it in a pan or on paper towels to drain
- Carve and