How To Deep Fry A Turkey

How To Deep Fry A Turkey recipe is a quick way to enjoy turkey during the holidays. I’ve always thought that nothing was better than a traditional oven roasted turkey for Christmas or Thanksgiving (with homemade Cranberry Sauce). Now I’m hooked on deep frying my turkey.

When deep frying a turkey, the skin is crispy, the meat flavorful and juicy. I don’t think I’ll ever go back to traditional roast turkey again. The best thing is that is only takes about 45 minutes to deep fry the turkey! What a time saver!!!

I love to drop some potatoes into the oil when the deep fried turkey is done. I experimented a few times and found that is the potatoes are par-boiled, you get a crispier potato. If you don’t like the taste of used oil, check out this potato side dish, Crispy Leaf Duck Fat Roast Potatoes. Turkey always needs gravy. Because there are no drippings, check out my easy Gravy recipe with tasty Juniper Berries.

How to Deep Fry a Turkey Safely

There are a few risks with turkey frying. Here is a handy video, brought to you by our friends at State Farm Insurance. Please check it out here.

It’s very important not to overfill the turkey fryer, so use the water displacement system to create an oil fill line.

Place the whole turkey into the turkey fryer pot, and fill with water until the turkey is covered. Remove the turkey from the pot, and mark the water line, which will be the same level of oil that will be needed to deep fry the turkey. This will ensure you don’t dangerously over fill with oil, causing a fire. See video above.

Deep Fried Turkey Injection Recipe

You can play with the herbs you add in the marinade and rub. I have a fantastic Smoked Sea Salt that my sister gave me, but regular salt would work fine. Purchase a marinade injector, but be careful not to clog the holes. I grind up my spices using a pestle and mortar. You could just strain the herbs from the butter before you inject, but that flavor would be weaker. When you cut the turkey breast, you can see the flavor of the marinade in the meat, so good!

Turkey Fryer Substitute

How to Fry a Deep Fried Turkey isn’t a new idea, it dates back to the 1930’s in the American South. They don’t sell Turkey Fryers in Australia, but I discovered that BCF Camping Store in Australia sells Crab Cookers. When I bought it, I discovered it was actually an American turkey fryer. It’s just packaged differently for Australia. The pot even had a turkey fryer oil fill line stamped on the pot in the manufacturing process. Otherwise Amazon has lots of options.

So Australians, rejoice. If you’ve always wanted to try deep fried turkey, now you can, easily available in Australia, with a bonus crab cooker. For my American readers, your turkey fryer doubles as a crab cooker too.

Your turkey skin will look darker than pictured in the main photo. The turkey is so hot, it keeps cooking when you take it out of the turkey fryer. When you cover it with foil, it will keep cooking and it will get more golden brown. For the photo above, I took it out of the fryer and put it on the table right away. Don’t undercook your turkey.

Remember, just because it’s deep fried, doesn’t meant you don’t make any stuffing! Bread stuffing is the best part, and I have an awesome stove top stuffing recipe you should check out! For dessert, try my Australian Christmas Pavlova to complete your holiday meal. Bon Appetit! Приятного аппетита!

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How To Deep Fry A Turkey + Video

How To Deep Fry a Turkey. A faster way to make Thanksgiving Turkey. Herb butter turkey injection recipe adds flavor throughout with a tasty dry rub. A Christmas Turkey that's Crispy outside, juicy inside. Deep Fried Turkey

Course Main

Cuisine American

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Author Peter's Food Adventures

Ingredients

Equipment Required

• Turkey fryer
• thermometer
• protective gear apron, gloves...
• 1 large 12lb/5.5kg turkey - completely defrosted and patted dry and at leave room temperature for about an hour before frying
• 12 litres 3 gallons of oil - peanut, canola, sunflower or rice bran oil

Dry Turkey Rub Spices

• 2 teaspoon smoked salt
• 2 teaspoons sage
• 2 teaspoons thyme
• 2 teaspoons oregano
• 2 teaspoons garlic powder

Marinade Injection Ingredients

• 1 cup butter
• 1/2 cup olive oil
• 1 teaspoons sage
• 1 teaspoons thyme
• 1 teaspoons oregano
• 1 teaspoon garlic granules/powder

Instructions

1. Season the turkey by mixing the turkey spice ingredients together and rubbing the Dry Turkey Rub all over the turkey. Rub under the turkey skin where possible, and rub the leftover rub inside the turkey cavity.

2. Add the ground dry ingredients of the marinade injection into a pan with butter and oil. Melt them together and allow to cool slightly before injecting into the turkey. *

3. Inject the warm marinade by stabbing the turkey deeply, and depressing the plunger of the marinade as you pull out. Inject the breast and thigh meat, and even the drumsticks.

4. Fill your turkey fryer pot with oil up to the fill line (see water dispersion method above) and heat the oil to 160°C/325°F. Carefully and slowly, lower the turkey into the oil, feet pointing up. Do not drop the turkey quickly, otherwise the oil will overflow dangerously.

5. Set a timer. It takes 3-½ minutes per pound (500 grams) to cook the turkey. For a 12 pound turkey, this will take 42 minutes. Check to see that the turkey is golden brown in color, remove and check that the internal temperature is 165°F-170°F (75°C) in the breast. If the oil begins to smoke, or is higher than 325°F, lower the temperature

6. Cover the turkey with aluminum foil and allow to rest for about 20 minutes, which ensures the turkey will be juicy. The turkey keeps cooking and I find the skin goes even darker when resting. Place on a cutting board and carve.

7. During the turkey rest time, drop some sliced potatoes into the oil for an easy tasty side with your turkey.

Recipe Notes

*If not using ground spices when making the Injection Marinade, you can use a pestle and mortar to pound the spices and herbs into a powder. The goal is to pound the spices small enough that they don't get stuck in the marinade injector holes. Using a tea strainer (sieve), sift the pounded spices into the butter mixture (allowing only ground spice powder into the butter). Melt them together and allow to cool before injecting into the turkey.

©PetersFoodAdventures.com