Deep-Fried Turkey
Frying turkeys can be hazardous. Please be sure to read the manufacturer's instructions from the outdoor turkey fryer kit as well as the blog post associated with this recipe for additional cooking and safety tips.
Ingredients
- 1 12-14 pound turkey, fully thawed if frozen and innards removed
- 1 16-ounce jar injectable marinade, with injector (I use Cajun Injector Creole Butter)
- Peanut oil (3-5 gallons), for frying
Instructions
Prepare turkey fryer in an open outdoor area on a sturdy, flat, nonflammable surface. Determine amount of oil needed to fill fryer (amount varies based on size of pot and bird). Place turkey in empty fryer and add enough cold water to just cover. There should be several inches of room between waterline and top of pot. Remove turkey from water, pat dry and transfer to a large rimmed baking sheet. With a piece of tape, mark waterline on outside of pot. Pour out water and thoroughly dry fryer. Fill fryer with oil to tape marker; remove tape. Preheat oil to 365 degrees F. Use a deep-fry thermometer to monitor temperature. Meanwhile, inject turkey all over with marinade (turkey can be injected a day or two ahead and refrigerated--just make sure you figure out how much oil you need before injecting the bird). Let sit at room temperature while oil heats. Once oil is hot (which can take up to an hour), place turkey on poultry rack included in fry kit, turn off propane (to avoid a fire if any oil were to spill over), hook handle on top of rack and slowly lower turkey into oil. Relight fire and fry for 3 1/2 minutes per pound while maintaining oil temperature of 365 degrees F (internal temperature of breast should be 150-155 degrees F). When done, turn off fire and slowly remove turkey from oil allowing excess oil to drip back into pot. Transfer to a large baking sheet. When cool enough to handle, take turkey off of rack and let rest 30 minutes before carving. Do not cover turkey with foil. Makes 10 servings.