Fried Turkey

[Montec man]

Ok guys-Next week is Thanksgiving and I've been volunteered to fry a couple of birds for the big family gathering. Any do's or dont's? How many minutes per pound at what temperature? Peanut oil is best right? What size bird fries up best?

[1RutNBuc]

Don't= Drop the bird in boiling peanut oil quickly!!!
Don't= Drop the bird in boiling peanut oil while bird is still frozen!!!
Don't= Tell neighbors because they will want some! It is the best!

If it will fit in the pot, it will be good!

[buzzberry]

keep it around a 12lb bird. i do mine 3 minutes a pound at 350. inject with tony's and coat the outside with tony's. cant go wrong...u can even coat the outside with good ol' fashioned mustard (i stole that from duck dynasty) and my wife loves it...

[tmurray]

1. I like a 12-14 lb bird
2. Put the bird in an empty pot and then fill with water to the appropriate level, then take the bird out and mark it... this is how much oil you should have in the pot.
3. Make sure the bird is COMPLETELY thawed.
4. Ease the bird in the grease slow and steady, do not just drop it in.
5. Do not fry a turkey in your garage. If for some reason you were to have a grease fire you wouldn't want the potential to catch your house on fire.

[tmurray]

LOL dang, two replies in the time it took me to type mine.

[Cajun Blake]

ditto others

..... pre-measure oil level with water in frying pot. since the turkey is already in a plastic wrapper, you can place the wrapped turkey in water to see the level you want the oil. the water/oil level should be barely covering the turkey.

i think 3 1/2 minutes per lb. is ideal


13 lb bird x 3.5 min. = 46 minutes

be sure to bring peanut oil to boil at about 375* before dropping bird.
once turkey is dropped in oil, the temp will drop approx. 20*
adjust temps to keep oil boiling at 350*


i like to inject mine with the injectable marinades

- 16 ounces of injectable marinade (flavor of choice )
- 12-14 pound turkey
- Ragin Blaze seasoning
- 3-4 Gallons of peanut oil


1. Remove giblets and rinse turkey with warm water. Drain cavity completely.

2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.

3. Shake marinade well. Pour needed marinade into separate container and draw into injector.

4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.

5. Sprinkle outside of turkey and cavity generously with RB seasonings -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying.

6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 375°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. Enjoy

** save the carcass and any leftover meat for a gumbo

[Viking]

ditto others

..... pre-measure oil level with water in frying pot. since the turkey is already in a plastic wrapper, you can place the wrapped turkey in water to see the level you want the oil. the water/oil level should be barely covering the turkey.

i think 3 1/2 minutes per lb. is ideal


13 lb bird x 3.5 min. = 46 minutes

be sure to bring peanut oil to boil at about 375* before dropping bird.
once turkey is dropped in oil, the temp will drop approx. 20*
adjust temps to keep oil boiling at 350*


i like to inject mine with the injectable marinades

- 16 ounces of injectable marinade (flavor of choice )
- 12-14 pound turkey
- Ragin Blaze seasoning
- 3-4 Gallons of peanut oil


1. Remove giblets and rinse turkey with warm water. Drain cavity completely.

2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.

3. Shake marinade well. Pour needed marinade into separate container and draw into injector.

4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.

5. Sprinkle outside of turkey and cavity generously with RB seasonings -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying.

6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 375°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. Enjoy

** save the carcass and any leftover meat for a gumbo

^^^^^^ The perfect advise!

[Montec man]

Thanks guys. I'm really looking forward to getting the fryer going now.

[Joe H]

I have heard good things about the char-briol big easy oil less. Any opinions?

[doghouse]

The safest way is to turn the burner off until you have the turkey in the oil and then immediately turn back on and enjoy. Might save having a grease fire if someting happened while putting the turkey in.

[sierracharlie338]

I'm a turkey virgin first year cooking one for me!

[SoTxHunter]

I bought one of those indoor turkey friers. It is awesome!! I used to cook them outside and it was so stressful for me. The turkeys came out good but it was work. Last year I bought the butterball indoor frier. It has a line for the amount of oil you need. You are limited by the size of turkey. But, if im not mistaken I cooked an 11 pound turkey. It was the best fried turkey ive made. You cover the lid and the frier automatically keeps the right temp. I have the directions at home and it will tell you how long to cook depending on the size of turkey. I believe the price was at about $100. Also, I deep fry other things through out the year such as fish and shrimp.

[TXBlueEyes]

We bought an electric one and use it outside. It beats having to constantly adjust the gas one. We also cook chickens (which I prefer) but they take like 9 minutes a pound. I was surprised at the time difference.

[SixForty]

Ok guys-Next week is Thanksgiving and I've been volunteered to fry a couple of birds for the big family gathering. Any do's or dont's? How many minutes per pound at what temperature? Peanut oil is best right? What size bird fries up best?

Go get you an oilless turkey frier. Taste just as yummy and a lot less headache.
This is the first year I'm not frying a bird at all. I told the MIL I will smoke a bird and anything else you want but I'm out on frying one unless somebody wants to buy me one of those oiless jobs.

[Charlie6Delta]

Best advice I can give you is eat the skin while it is still crispy! That is the best part. If you let it sit long it will get soft, so eat it fast!