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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. It’s readily available at all Barbeques Galore stores just in time for turkey frying. Just make sure none of your guests have peanut allergies before serving.
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 after patting dry. As a rule of thumb it’s 1 ½ to 2 ounces of marinade per pound, injected into the breasts, legs and thighs.
Not sure what flavors to try? We love the Creole Butter Marinade with Cajun Shake or try the Honey Bacon BBQ Marinade with Sniders BBQ Seasoning. Mmm, mmm, good!
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. (Test this before marinating, of course.)
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 (always a good idea to turn the fryer off while inserting or removing anything) 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- keep the juices in the turkey and off your counter!
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. Remember, you can reuse your frying oil up to 3 times when strained and properly stored. However, if your oil reaches over 400 degrees it’s best to dispose it and start with fresh oil the next time.
Be sure to always use your deep fryer in an open area clear of any flammable items!
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