Here are some helpful tips and recipes for making the perfect deep fried turkey this Thanksgiving!
1. What kind of oil should I use? The best oils for deep frying are those with the
highest smoke points, such as peanut oil, sunflower oil, safflower oil and canola oil. Our
favorite is Peanut Oil, given the exceptionally high smoke point and mild flavor.
2. How big of Turkey should I use? Deep frying is best achieved with a 10-12lb
turkey. (Anything bigger is best roasted or smoked.)
3. How do you prepare your Turkey? Be sure your turkey is completely thawed and
cleaned out prior to frying. You’ll also want to pat dry the inside and outside of the
turkey to remove any bits of moisture before seasoning and frying.
4. How do you flavor the bird? We highly recommend using an injector
marinade (anything from the Cajun Injector series will be delicious!) to add tons of flavor
to your fried turkey. It’s even better to pair an injector marinade with the rub of your
preference, rubbing inside the cavity, under the skin, and over the top of the turkey.
5. How much oil? You want the turkey to be fully covered in oil, but still a few inches
from the top of the fryer. Your fryer will have a maximum fill line marked, but it’s always
smart to test the proper fill point by submerging the turkey in water beforehand.
6. How hot should the oil be? Heat the oil to 375°F and then turn off the fryer to safely
insert the turkey. Place the turkey upside down in the basket so the legs are at the top,
which will allow the cavity to fill with boiling oil. Carefully lower the basket into the fryer
using the hanger provided and an oven mitt. Once the turkey is in place, relight the
fryer and bring the temp up to 350°F.
7. How long should I cook it? Turkey should be fried at 350°F for 3 ½ minutes per
pound and until golden brown. Once complete, remove the turkey from the fryer and
check the internal temperature- turkey breast is done at 165°. If additional cooking time
is needed repeat the steps to insert and continue frying.
8. What about after it is done? Once the desired internal temp is reached it’s most
important to let the bird rest for 15 minutes on a cooling rack with paper towels to
absorb the oil and allow the internal juices to settle before cutting.
9. What can I do with the oil if I want to use it again? Once the oil has cooled you
can pour it back into the original container and reuse within three months if stored in a
cool, dark place. (Be sure to filter the oil to remove any small particles.)
10. How do I dispose of the oil? After the oil has cooled, simply pour it back into the
original container (recommend using a funnel), seal the lid, and dispose with your trash.
DEEP FRY RECIPES