Deep Frying a Turkey

Deep-frying a turkey may sound a little unusual concept, but trust me, it is a great way to prepare this moist, flavorful bird.

Although, the idea of deep-frying the turkey originated in Southern Louisiana, today it is gaining popularity worldwide.

Deep-fried turkey is moist, tender and juicy inside with a skin which is amazingly crispy and non greasy. The biggest advantage is that it is less time-consuming than baking or grilling a turkey in an oven or rotisserie grill. In fact, it takes only 3 - 4 minutes per pound, hence, enabling you to spend less time fretting over the turkey and enjoying more with family and friends during Thanksgiving dinner or any other delicious turkey dinner. However, before deep-frying ensure that the turkey is completely dry and so, the seasoning should be done by marinating the turkey ahead of time (at least 12 - 14 hours before frying) or rubbing dry seasonings under the skin.


To deep-fry a turkey you will require: 11 � Lb turkey which is patted dry with its neck and giblets removed from cavity, 2 tbsp cayenne pepper, a 40 or 60 quart pot with basket or turkey frying hardware, with a propane gas tank and burner, a candy/deep-fry thermometer, a meat thermometer, and 4 - 5 gallons peanut oil.


First calculate the amount of peanut oil required by placing the turkey on the hanger and then putting it in the frying pot.
Add water to it until it reaches nearly two inches above the turkey. Remove the bird and mark the water level with the help of a ruler to evaluate the distance from the top of the pot to the surface of the water.

Now remove the water, completely dry the pot and add oil up to the marked water level.

Using the candy thermometer measure the temperature and heat the oil up to 325�F but not more than 350�F. This will take around 20 - 30 minutes.

Now season the bird by sprinkling cayenne pepper all over it and once the oil is hot enough, keep the turkey in the basket or on the turkey hanger and slowly lower it into the pot. Let it fry for an estimated time i.e. about three minutes per pound.
Remove the turkey and measure its temperature using a meat thermometer. The temperature should be 170�F in the breast and 180�F in the thigh.

Deep-Frying a Turkey Breast

To deep-fry a turkey breast you will need: 1 turkey breast (3 to 3 1/2 pounds), 3 tbsp Cajun Turkey Seasoning, and lots of oil.

1. Start by placing the turkey breast in the frying pot you are going to use.
2. Add water to cover the breast with about 2 - 3 inches to spare. Remove the breast and measure and note the water level.
3. Add oil up to the marked water level in the pot and heat the oil up to 350�F.
4. Pat dry the breast and season by sprinkling the Cajun Turkey Seasoning all over the bird.
5. Now, fry the breast for an estimated time duration i.e. 3 minutes per pound plus 5 minutes.
6. Finally, carefully remove the turkey breast from the oil, allow to drain and serve.

I am sure you will also agree on how simple it is to deep-fry a turkey leg, breast or an entire turkey.

Since, too much of oil is used which is flammable, ensure that you don't fry the turkey indoors and place the fryer outdoors on a level dirt or grassy area.

To marinade the turkey, you can use injector marinades which inject the marinade directly into the bird and are easily available in any supermarket or gourmet shop.

Happy Cooking
Scott