How To Deep Fry a Turkey

My dad has been frying turkeys for at least 10 years. A fried turkey never disappoints. Frying a turkey requires several steps. First you need to defrost the turkey. Then the turkey needs to be cleaned and injected with the marinade. You also need to prep your cooking space.



Start with a 12-14 lb. turkey. To ensure the turkey is completely defrosted, remove the turkey from the freezer at least 24 hours prior to cooking. Once the turkey is defrosted, clean the turkey of all feathers and fat. Prepare the marinade (recipe and instructions below). After injecting the marinade into the turkey, refrigerate the turkey 10-12 hours before cooking.



Because of the smoke and oil splatters (and potentially a fire), it is best to cook the turkey outdoors. Cooking in a garage with the door open is also a possibility. Make sure to wear long sleeves, long pants, gloves and shoes to fully protect your skin from pops of oil. To prepare the cooking space, place a piece of cardboard or a piece of board down to sit the cooker on. This will catch any oil splatters and protect your flooring. Fill a 22 quart aluminum pot with approx 3 gallons of peanut oil. You might need to increase or decrease the amount of oil. The goal is to completely cover the turkey with oil while it cooks. And remember, it is easier to remove oil than to add it once it starts boiling. Attach the tank of gas to the burner via a regulator. Turn the heat up until the flames are coming from under the pot.


Heat the oil to 350 degrees Fahrenheit. This will take approximately 30 minutes. Warning: Keep a fire extinguisher nearby in case oil boils over and catches fire.





Once oil has heated to 350 degrees, lower the turkey very slowly into the oil (about 5 minutes to completely lower). Oil temperature will lower to about 300 degrees. If not, manually lower the heat to 300 degrees.




Cook the turkey approximately 3 minutes per pound and then check the internal temperature. The turkey should be well done before removing from the oil. Let the turkey sit for 15 minutes before cutting. Traditionally we cook two turkeys: one for picking immediately and one for the meal. Trust me.



You will want a turkey to pick. You won't be able to resist the crisy, golden skin and juicy meat.







Marinade Recipe & Instructions

2 tablespoons of salt
2 tablespoons of Tony's Creole Seasoning
2 tablespoons of worcestershire sauce
1 tablespoon of tabasco (chipotle)
1 tablespoon of celery salt
1 teaspoon of garlic juice
1 teaspoon of onion juice
1 teaspoon of lemon & pepper seasoning salt
1 teaspoon of meat tenderizer
2 teaspoons of Accent seasoning

Mix seasonings in a pint jar about 3/4 full in hot water. Inject liquid into turkey with syringe. When injecting, slowly pull the syringe out so the marinade doesn't collect in one spot. Refrigerate the turkey 10-12 hours before cooking.