How to fry a turkey

We began having fried turkey instead of baked about 8 years ago and now don't want it any other way. The first year my in-laws did one I thought it sounded like the most disgusting thing in the world. Cooking a turkey in a big pot of grease just really sounds like you are going to get a greasy bird but it is not greasy at all. You get your grease hot so when you put in the bird it immediately sears the outside which keeps the oil from penetrating any further. You end up with a much juicier bird.

You have to have the large fryers made for this and cook outdoors. You also have to buy the HUGE bottle of peanut oil. The oil is very expensive ($30 for 5 gallons right now) but you can reuse it. Also, it can catch fire and splash out and burn you so don't let just anyone be the one cooking this and keep small ones away.

We do not care for the taste of the injections but some people love that added flavor. If so, inject the bird and let it sit about 30 minutes before cooking. You need a smaller bird to cook thoroughly- use a 10-12 lb bird, no larger than 15 lb. We rub a seasoning of salt, pepper and garlic powder plus any dry rub spices on the outside and cavity of the bird. Heat oil to 350 degrees. Cook 3 minutes per pound, if your turkey is floating it is overcooked.

Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

See my other Thanksgiving recipe posts
Layered Chocolate dessert
Candied Sweet potatoes
Southern cornbread dressing

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