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How to Deep Fry a Turkey

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.