How to Deep Fry a Whole Turkey

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Basic Supply Check List

• 8-10 pound raw turkey
• Outdoor propane fryer (with basket, burner, 40-60 quart vessel, lifting hook, lid, and propane gas tank.)
• Fire extinguisher
• A food thermometer and a deep fry thermometer
• 3 to 5 gallons of peanut oil
• Marinade injector
• Pot holders

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Turkey Weight

You do not want to exceed a 14 pound turkey…8-10 pounds is ideal. Bigger turkeys are not only a safety hazard to get in and out of the frying vessel, the longer cooking time will often result in burning the outer skin.

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Outdoor Propane Fryer Preparation

I would never recommend frying a whole turkey indoors just based on the amount of oil needed to fry one. However, there are indoor electric turkey fryers on the market. That said, these instructions are based on frying the turkey outdoors with a propane fryer. The fryer should be set up on a level dirt, grass, or concrete area of the yard. Make sure you have your fire extinguisher handy for safety.

Most fryers will have a fill line for oil that usually takes about 3-5 gallons of oil. If the fryer that you use does not have this fill line, place the turkey into the fryer basket and into the frying vessel. Mark a line 3-5 inches above the turkey. This will give you a fill line.

Your oil selection should have a high smoke point- peanut, canola, corn or sunflower oil. I prefer peanut oil.

Turkey Preparation and Seasoning

Do not stuff a turkey that is going to be fried. Make sure that the turkey is completely thawed before marinating and frying. Also, remove the plastic or wire truss, pop up thermometer, wrapping, giblets, etc.. from the turkey. To season the turkey, one of the best methods is an injector. Prepackaged marinades for injection can be found in the condiment isle of the supermarket. They can also be found at many specialty stores. If you prefer, you can make your own marinade to taste. BBQ, garlic, lemon pepper, etc… are popular choices, but you can flavor the turkey however you choose. Just make sure that the ingredients in your marinade are either liquid or pureed finely enough to go through the small needle of the injector.  Marinate the turkey 1 day to 1 hour before you fry the turkey; the longer the turkey marinates, the more potent the flavoring will be. Fill the syringe with the marinade and inject the needle half way into each area of the turkey- legs, wings, breasts, etc.. until the entire turkey has a little of the marinade.

Frying The Turkey

Make sure the outside of the turkey is dry to prevent the oil from splattering. Fill the fryer with oil to the fill line. Preheat oil to 350 degrees using a fryer or candy thermometer to gage oil temperature.  It usually takes about 30 minutes for oil to preheat…depending on how cold it is outside. Place the marinade turkey into the fryer basket. Just before lowering the turkey, turn off the burner for safety. After the turkey is slowly lowered into the oil, turn the burner back on. A turkey will take 3-4 minutes per pound to cook.  Remove the turkey and use a meat thermometer to ensure the thigh is at 180 degrees and the breast is at 170 degrees.  Allow the turkey to rest at least 15 minutes before cutting.