How To Deep-Fry a Turkey for Thanksgiving

how to deep fry a turkey

Deep-fried turkeys are becoming more and more popular every Thanksgiving. Deep-frying your turkey results in a moist, juicy, tender, and unforgettable dinner that nobody will forget. Say “bye bye” to a boring roasted bird this year and wow your guests with turkey like they’ve never tasted!

See the original recipe here!

Here are the ingredients that you’ll need:

•    3 gallons peanut oil for frying, or as needed
•    one (12 lb.) whole turkey, neck and giblets removed
•    1/4 C. Creole seasoning (try this recipe or buy some from the store)
•    1 white onion

1. In a large stockpot or turkey fryer, heat oil to 400 degrees. Be sure to leave room for the turkey, or the oil will spill over.

2. Layer a large platter with food-safe paper bags.

3. Rinse turkey and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

4. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey.

5. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.

6. Carefully remove basket from oil and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees. Finish draining turkey on the prepared platter.

If you prefer to go the traditional route, try one of these roasted turkey recipes:
Rosemary-Roasted Turkey
Roast Turkey with Cranberry-Honey Glaze
Maple Roast Turkey
Roasted Free-Range Turkey with Pear-Chestnut Stuffing
Lemon and Sage Roasted Turkey

Reviews (1)

  • I've never had a deep fried turkey, but sounds absolutely delicious,& I hope I get a chance to try this real soon. I can only imagine tasting this & never wanting to go back to oven baking a turkey again.

    Flag as inappropriate San357  |  November 8, 2010

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