Deep Fried Turkey

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! 

Don’t forget to check oil temp and the temp within the bird- Turkey is done when it reaches 175 – 180 Degrees F
Directions for Deep Fried Turkey 
  • 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
    on.
  • 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
    Enjoy

TIPS & SAFETY 
** Always follow your fryers directions **
Be sure to thaw your turkey completely before deep frying 
Be sure to remove excess fat from the bird
Do not stuff the bird for deep frying
Always be careful submerging and taking the turkey out of the oil, this is HOT oil! 
Make sure your fryer is solid level surface 
Don’t over fill the fryer with oil! 
Always use well insulated pot holders , consider long sleeve shirt as well to protect against splatters.
Don’t use around flammable materials
Don’t leave fryer unattended, a small amount of oil coming into contact with the fryers burner can cause a fire! 
 Major Thanks to my Father for putting this together! Check out my Dad’s Gumbo recipe, it’s a must during the winter season! 🙂 Enjoy! 

19 thoughts on “Deep Fried Turkey

  1. Ken Payne Jr

    If you buy a Kit it comes with a 30 Quart Pot w/cover, the Oil Temp Gage, Turkey Stand and hook/handle used to lower and raise the Turkey in and out of the oil. Some of the kits also include a basket so you can deep fry smaller stuff, like Chicken wings. And as long as you follow the safety tips it is easy, I've done it in warm, cool, and cold weather and when I say cold I'm Talking below 32 degrees, which is where the pictures came from

    Reply
  2. Paula Schuck

    That turkey looks great. The skin is the right colour and everything. But I would be nervous doing that with kids. Good thing he had a decent and safe setup outside there. I wonder how much faster this would be.

    Reply
  3. Melissa

    Oh my goodness, that looks so good! The hubs has wanted to make a Fried Turkey for Thanksgiving every year but for some reason we haven't yet. I think we may need to make one for Christmas now because I don't think I could wait until next year for one.

    Reply

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