Deep Fried Turkey

4 to 5 gal. vegetable oil
1 (12 to 15 lb.) whole turkey, room temperature
Cayenne pepper (optional)

Directions:

1. Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors. Don't set the burner to its highest setting, as you may need to increase the heat after you've added the turkey. It will take about 20 minutes for the oil to heat.

2. Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.

3. When the oil reaches 375°F, pat the turkey dry again and sprinkle it with cayenne, if desired. If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet. If not, set an oven rack over a large baking sheet, place the turkey on it and take them outside to the cooker.

4. Check the temperature of the oil. When the oil reaches 390°F, carefully and slowly lower the basket with the turkey into the oil or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340°F. You want to maintain the temperature at 365°F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). Whole turkeys take only 3 to 4 minutes per pound to fry to perfection. Small ones, around 12 pounds, will take about 35 minutes. Large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy; brown skin. If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180°F.

5. Using the basket insert if there is one or by again inserting a long heavy tool such as a clean fireplace poker into its cavity; carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack. Allow it to rest for 20 minutes before carving.

Comments from Manny Rothstein :

Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be. I bet that once you've tried it fried; you'll never go back to roast turkey. While the turkey is cooking; take advantage of the big pot of oil to fry something else; like French fries. You can serve the turkey as the center of a big meal, such as Thanksgiving dinner. It will only take about an hour from setup to serving. Or you can have your guests make turkey or club sandwiches and serve them with fries. You will need an outdoor cooker (mine is 140,000 BTU) and a 10-gallon pot; preferably one with a basket insert (available in hardware stores and stores where outdoor equipment is sold). The insert keeps the bird off the bottom of the pot and facilitates removing it from the oil.

User Reviews:

QUICK!! ....has anyone tried injecting with ONLY melted butter? how was it??????

submitted by dampainter on November 01, 2005

We have fried turkeys for years. FORGET the brine. INJECT with turkey injector. We buy it at Wal Mart, Academy, or the grocery store. You can order it from Gander Mountain. Or use Italian dressing. It will not be black if you forget the brine.

A 12-15 lb. works best. We have done larger, but it takes so long to get it all cooked that some of it is overcooked.

We use plain old VEGETABLE oil. Forget peanut oil, it is expensive and there is no difference in the taste. A 5 gal. jug of veg. oil at Sams is $14.00. We strain the oil, return it to the plastic container and put it in the freezer, then re-use when we need it.

We love fried turkeys!

submitted by puppetmaker on November 03, 2003

First off for the dryness in the dark meat you need to BRINE/ marinade a few days before then inject it & let it sit for another day or so.. today is 12/20/04 I just threw my bird in the brine this morning.. it will sit for probably 3 days... then I will puree garlic, olive oil, & other favorite seasonings for my injection & put the bird back in the fridge for a day or so. Then a dry rub.. I love the taste my only problem is DONENESS.. I always seem to under cook it because the BLACK FRIED seasoning & skin.. I have a 13# bird this year hopefully it will work out better... I LOVE THE TASTE of a fried turkey.

Submitted by busymomma on November 02, 2003

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