How To Deep Fry A Turkey

How To Deep Fry A Turkey - one of the quickest ways to enjoy turkey during the holidays. Crispy on the outside and juicy on the inside, injected with herb butter and flavor boosted with a homemade rub.

I've always thought that nothing was better than an oven roasted turkey for Thanksgiving or holidays. However, in Australia Christmas is during our hot summer and a Seafood Feast with Lobster is more commonly served than turkey. However, I'm hooked on deep frying my turkey, it's tradition!

Why Deep Fry a Turkey?

• Crispy and Juicy - the skin is crispy, the meat flavorful and juicy
• Fast - this recipe takes only about 45 minutes to cook (12 lb turkey)
• Fun - there is a novelty in frying turkey, make it the main event!

What You'll Need

• Turkey Deep Fryer - with removable basket
• Oil - with a high smoke point
• Whole Turkey - defrosted
• Spices - salt, sage, thyme, oregano, garlic powder
• Marinade Injection - butter, oil, herbs and spices

How Long to Deep Fry a Turkey?

This depends on the size of your turkey. If it's larger than 14 pounds, it will have trouble fitting into the fryer (without removing wings and drumsticks). Turkey cooks at 3-½ minutes per pound (500grams) when the oil is 160°C/325°F.

Set a timer based on the weight of the turkey. Insert a meat thermometer into the meaty part of the thigh. Internal temperature should be 180°F/82°C, and white meat should have internal temperature of 165°F/74°C.

What Oil For Deep Frying a Turkey?

You need to use an oil with a high smoke point, meaning an oil that can be heated on a high temp before it starts to smoke. You’re going to need close to 12 litres of 3 gallons of oil for this recipe.

• Peanut Oil - a favorite but can be harder to find in larger quantities and can be expensive.
• Sunflower Oil - has a high smoke point, easily found
• Rice Bran Oil - popular in Australia and sold in large bottles, with a slight nutty flavor
• Canola Oil - a good turkey frying oils, and they’re easier to find in larger bottles

Do You Need To Brine A Turkey?

Brining adds flavor and draws the flavor into the meat. Check out my brining recipe with video if you want to see how it’s done. Here are some brining tips.

• Food Safe Bucket - large enough to hold your turkey
• Fridge - needs to be refrigerated, cannot be left out overnight
• Submerge - keep in the brine for at least 24 hours for an even more tender and juicier meat.

How to Deep Fry a Turkey Safely

There are a few risks with turkey frying. You need to consider location, oil, cooking time and temperature, safety gear and who will be assisting. Here are some handy tips.

Choose Your Location

Choose a safe, outdoor location (never inside). The turkey fryer needs to be set on a flat, hard surface (like concrete) with plenty of space to walk around it. Keep it at least 10 feet away from combustible structures, wooden decks, shed, garage and house. There will be oil overspray while cooking.

Water Displacement Method

It's very important not to overfill the turkey fryer with oil, use the water displacement method to create an oil fill line. Although there is a Turkey Fill Line etched inside the pot, measuring will ensure you don't dangerously over fill with oil, causing a fire.

1. Place the turkey inside your turkey fryer (remove plastic from turkey for more accurate measurement.
2. Fill the pot with water until the turkey is fully submerged.
3. Remove the turkey from the pot and mark the water line, which will be the maximum level of oil that will be filled to deep fry the turkey. Don't fill higher than the manufacturers line for safety.

Turkey Prep

Ensure the turkey is fully defrosted before cooking. Place in the fridge (breast side up) and allow to defrost for 4 pounds per day. So a 12 pound turkey will take 3 days to defrost in the fridge.

Season the turkey by mixing the turkey spice ingredients together and rubbing all over the turkey. Rub under the turkey skin where possible, and rub the leftover rub inside the turkey cavity. Inject with marinade if using.

Frying a Turkey

1. Fill - 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. Ensure pot is dry before adding oil.
2. Lower - Carefully and slowly, lower the defrosted turkey into the oil, feet pointing up. Do not drop the turkey quickly, otherwise the oil will overflow dangerously.
3. 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.
4. Cover and Rest - Carefully remove the fried turkey onto baking tray with wire rack, and cover with foil. Allow to rest for about 20 minutes before placing on a cutting board and carving.
5. Potatoes - While turkey is resting, drop some sliced potatoes into the oil for an easy and crispy potato side with your turkey.

Deep Fried Turkey Injection Recipe

How to boost extra juicy flavor? Purchase a marinade injector! The marinade ingredients are melted butter, oil and herbs and spices of your choice. The herbs and spices infuse into the butter.

1. Grind up herbs and spices in a pestle and mortar. The goal is to pound the spices small enough that they don't get stuck in the marinade injector holes.
2. Add the ground dry ingredients into a pan with butter and oil. Melt them together and allow to cool slightly before injecting into the turkey.
3. Optional: you can strain through a fine mesh sieve to remove any herb pieces before injecting, but flavor will be weaker.

When you slice your deep fried turkey breast, you can see the spice flavors of the marinade in the meat, so good! You can experiment with the herbs you like and add them to the marinade and rub. I have a fantastic Smoked Sea Salt that my sister gave me that I use, but regular salt works great too.

Deep Fried Potatoes

I also love to drop some potatoes into the oil when the deep fried turkey is done. I experimented a few times and found that when the potatoes are par-boiled, you get a crispier potato.

1. Peel and cut the potatoes like you would for roast potatoes.
2. Boil in water for no longer than ten minutes, less if the potatoes pieces are cut small.
3. Drain from water, and place into the turkey deep fryer.
4. Cook until golden brown and season. 

Recipe Tips and FAQs

• Wear Shoes - in the video, I am either barefoot or wearing flip flops because it was 95F°/35°C and it’s a very Aussie thing to do. This has triggered the internet, so please wear close toed shoes, pants, safety shoes, hip waders, or whatever you like to keep you safe. Oil is hot.
• Safety - have a fire extinguisher on hand, just in case.
• Cardboard - place flat cardboard around the turkey fryer so it catches the splatter and won't stain your concrete.
• Keeps Cooking - the turkey is so hot, it keeps cooking when you take it out of the fryer. When you cover it with foil to rest, it will get darker brown. For the photo above, I took it out of the fryer and put it on the table right away to photograph. Don't undercook your turkey to achieve a lighter color.
• Dry Your Turkey - to minimize oil splatter and increase crispiness, dry your turkey. Rub the turkey with spices and place in fridge uncovered overnight to remove moisture.
• Rest - It's tempting to skip the resting of the turkey, but don't skip this step! Tent with foil and allow 20 minutes. Resting is essential to ensure the meat is juicy when serving.

How Many People Does This Feed?

A 12 pound turkey should feed about 9 or 10 people. There is a tip to roughly estimate the weight of the turkey you need to buy feed your guests. Simply multiple number of guests by 1.25. For example, if you have 10 guests, 10 x 1.25 = 12.5. You need to buy a 12 pound turkey to feed 10 people.

Can I Reuse the Oil?

Yes. Oil is expensive, and can cost as much as your turkey. The oil will need to cool, strained before using again 3-4 times. To dispose of cooking oil, allow to fully cool before pouring back into the same containers. Local landfill or recycling centre can direct on how to safely dispose.

Sides Dishes for Fried Turkey

It wouldn't be Thanksgiving without great side dishes to serve alongside your turkey. As Deep Fried Turkey can't be stuffed with stuffing, you'll love this stovetop stuffing recipe and more.

• Easy Stovetop Stuffing - flavorful with lots of butter
• Garlic Butter Green Beans - tastes great and adds color to your plate
• Sautéed Brussel Sprouts - with chorizo and balsamic glaze
• Garlic Mashed Potatoes - creamy and super garlicky
• Roasted Broccoli - with garlic, parmesan and pine nuts
• Olivier Potato Salad - delicious potato salad with carrots, peas, pickles and dill
• Juniper Berry Gravy - easy gravy without drippings, but still made from scratch

Turkey Fryer in Australia

They don't easily sell Turkey Fryers in Australia. BCF Camping Store sells Crab Cookers, that are also American Turkey Fryers, just packaged differently for Australia. It even has a turkey fryer oil fill line stamped on the pot. Alternatively, check Amazon but factor in shipping times.

So Australians, let us all 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 for Seafood Boils too.

Turkey Recipe Ideas

• Whole Smoked Turkey - smoked, brined and juicy
• Citrus Roast Turkey - the citrus really elevates the flavors
• Butter Basted Turkey - classic style, generously rubbed with butter
• Leftover Turkey Turnovers - stuffed with turkey, cheese and cranberries
• Creamy Turkey Soup from Leftovers - so good, you'll forget it's leftover turkey

There are so many holiday traditions all over the world. If you’ve ever wanted to try Deep Fried Turkey, now is your chance to make it! An exciting holiday recipe, juicy and crispy, everyone’s going to love it! It saves time in the kitchen, and also adds some theatre to your holiday feast. Bon Appetit! Приятного аппетита!

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