Deep Fried Turkey


  • 1 12-18 pound turkey neck and giblets removed, completely defrosted, washed and dried
  • 1 Tbs ground mustard
  • 1 Tbs Italian seasoning
  • 1 Tbs paprika
  • 1 Tbs dried green onion
  • 1 Tbs garlic powder
  • 1 Tbs salt
  • 1 Tbs pepper
  • 2-3 gallons canola, vegetable, or peanut oil for frying

Step One:

Figure out the exact amount of cooking oil needed

First and foremost, figure out exactly how much oil you will need to adequately fry your turkey by placing the turkey in the frying pot, and then pouring in water until the turkey is covered by one inch of water. There should be at least 4 inches of room between the top of the bird and the top of the pot.

Remove your turkey, and measure the amount of water that properly filled the pot with either an empty water gallon or quart container. This is the exact amount of oil that you will pour into the pot. Likewise, you could adhere a small piece of tape on the interior of the pot just above the water line after you have removed the turkey. On turkey frying day, fill the pot with oil until it reaches the tape and remove the tape prior to heating the oil.

Turkey fryers can typically handle up to an 18lb turkey. If you are hosting a large gathering, and need to serve more than 18 pounds of turkey, we suggest you roast a second turkey in the oven, or deep fry two separate birds, keeping the first warm in a 200 degree oven, wrapped in foil.

Step Two:

Assemble the Fryer

Assemble the turkey fryer outdoors on a level surface. Pour in the amount of oil as figured by following the directions in step one. Turn your propane on and light the flame of your burner. You will want to heat the oil to a temperature of 400 degrees before inserting the turkey. Use a long thermometer to take the temperature of the oil. Make sure to take care when working near the hot oil and open flame.

Step Three:

Prepare the Turkey

Thaw your turkey in the refrigerator 3 days prior to cooking. Remove thawed bird from its wrapping, remove its innards, and wash the bird thoroughly in running water. Pat dry the skin and cavity with paper towels, and let sit at room temperature for 30 minutes. In a large mixing bowl, mix together the ingredients for your dry rub. Cover the turkey skin and cavity with an even layer of dry rub. You are now ready to FRY!

Step Four:

Deep Fry that Turkey

Using either the turkey frying basket that came with your fryer or a large set of heavy duty tongs, slowly lower the turkey into the 400 degree cooking oil.

If it appears that the oil is going to get dangerously close to the top of the pot, turn the flame off and remove the turkey. You will need to remove some oil from the pot and start again.

If all is well, let the turkey remain in the fryer while periodically checking the temperature of the oil and adjusting your flame accordingly. It will take approximately 4 minutes per pound of turkey to thoroughly cook your bird.

Step Five:

Remove the Turkey from the oil

Completely shut off the gas source for your fryer. Make sure to have a roasting or broiling pan nearby. Using the basket which came with your fryer or a long heavy duty set of tongs, remove the turkey slowly from the oil, letting the excess drip back into the pot. Place your turkey on a roasting or broiling pan or a cooking sheet lined with paper towel. Let the turkey rest for 10 to 15 minutes before carving.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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