Discover the hassle-free method for deep-frying a turkey for Thanksgiving. There are no elaborate marinades, rubs, or injections required for this deep-fried turkey recipe. This turkey is for you if you prefer a more traditional flavor.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
Ingredients
- 3 ½ gallons peanut oil for frying
- 1 (10 pound) whole turkey, neck and giblets removed
- 1 tablespoon salt, or to taste
- 1 tablespoon ground black pepper, or to taste
Instructions
- Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
- Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
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- Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
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- Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
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- Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
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- Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.
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- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Reviews
I’ve done this , essentially , several times , and it’s always been very good .. (HINT: when you buy your bird, be sure to buy an extra package of turkey thighs/legs!… to make the gravey !!! .. You’ll not have any ‘pan drippings’ with this deep-fry technique, so you’ll need to ‘pan fry in stove’s oven’ those thawed legs/thighs to prepare your grandmom’s favorite gravey recipe ! Now : Back to the bird : I want to strongly STRESS that there must be NO ICE , NO FROZEN area/region in the bird whatSO EVER … Forgetting that can actually result in an EXPLOSION when bird is lowered inth the very hot oil ! EVEN IF THE FLAME IS OUT! So, do follow the advice here, made more emphatic by this lil note of mine!! “There’s nothing like knowing the consequences of a dangerous act quite like KNOWing what the consequences might be! 1) NO ice/frozen part of bird , 2) DO IT OUTDOORS , and especially 3) NEVER ON YOUR PORCH OR DECK!. 4) MAKE SURE the level of oil needed is known, and that there’s aat LEAST 5 inches between the top of the oil level and the top of the pot ! .. the oil WILL RISE as bird is lowered into it … 5) SHUT OFF THE FLAME of a flame-fed system whenever inserting the bird OR removing it! … lest oil dripping over the edge of the pot IGNITE … ( Did we say ‘Fire Extinguisher rated for Oil fires ??? oh yeah, we did!! ) This is serious business, so pay attention! Alternative: use one of the newer ‘ Electric Turkey Deep Fryers’ !! ‘ButterBall make
It was my first time deep frying a turkey. it turned out great! Next time i will inject it with fresh garlic butter…
easy peasy. I love deep frying turkey, to me, its better then oven roasted. I fry 4-5 turkeys a year, friends and family love it.
Cooked it for a bachelor party, turned out great.
Can’t beat the crispiness, I have my son lower it in the pot though I’m not strong enough 🙂