It’s almost Thanksgiving! And that means turkey! Have you ever had the succulent juicy flavors of a fried turkey in your mouth? Oh boy, food doesn’t get much better than that! Frying a turkey is not a difficult task. It does require some equipment and extra safety precautions compared to baking a turkey in your oven. Be warned though, you may never want to eat a turkey another way again. This turkey is so good, you will want to make it a few times a year. Because of this, I’ll refer to the day you plan on eating the turkey as turkey day and not just Thanksgiving Day. This is how I fry a turkey with an emphasis on a few extra tips to add some extra juice and flavor.
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Equipment
Here are some items you will need to fry a turkey. A turkey fryer kit is a great way to start. They will usually come with the frying pot and lid, a rack or hanger to slowly place the turkey in the fryer, a large thermometer to check the temperature of the oil, and in some cases a burner. Kits will likely come with instructions to get you started on frying various foods. I have had a few burners and my favorite when frying a turkey is a Camp Chef Single Burner. I use it for camping sometimes and it has been much more durable than some of the burners that come in kits.
You will also need a full tank of propane, a 3 gallon jug of frying oil, and a meat thermometer to make sure your turkey is thoroughly cooked. The oil lasts about 3 months depending on how much it’s used. You can reuse it a few times. When you place it back in the jug, it is recommended you use an oil filter designed for this type of oil. If there is not enough propane in your tank and the propane runs out, it may ruin your turkey so make sure it’s full before turkey day begins. Now we know what’s needed. Let’s move on to the steps I take to fry this turkey.
Preparing The Turkey
The first step is in the selection of the turkey itself. If I were to look for a turkey right now to fry, I would look for a Butterball turkey. I’ve had several brands of turkey and even fried a few of them, but when it comes to a succulent and juicy turkey, it seems that Butterball turkeys are in a league of their own. You will want to get a whole turkey as well. I’ve fried just the breasts in the past, but it just isn’t the same. A whole turkey tastes better and more tender to me. If you can’t find a Butterball turkey, don’t let it stop you from frying a turkey.
You should pay attention to the weight of the turkey. You don’t want to get a turkey that’s too big. A large turkey may not fit in your fryer or it may cause oil to spill out or it may not get cooked all the way if it’s not near the oil. I usually look for a turkey in between 12-15lbs. This size seems to work just right, but the type of fryer you have may make a difference.
I try to make sure my turkey is in the thawing stage about 3-4 days before I plan on cooking the turkey. This means the turkey has been moved from the freezer and is now in my fridge, slowly thawing. Meat that is thawed out too fast can often be chewy and takes away from the tenderness. Try to remember to thaw it out slowly over a few days in the fridge. Don’t forget to place that turkey in a large bowl when it’s thawing in the fridge. The bowl will collect the melt and moisture and will prevent a mess when taking the turkey out for frying. Yes, I’m speaking from experience…
The turkey NEEDS to be thawed out completely. This is a HUGE deal. If the turkey is not thawed out, it can cause the oil to just about blow out of your fryer and cause some serious burns and even fires. Just google turkey fryer videos if you think I’m kidding. THAW THE TURKEY COMPLETELY.
When turkey day arrives, I get out the turkey and remove all packaging from outside and inside the turkey. I place 3 gallons of water in the fryer and then place the turkey in the fryer with the water. I use 3 gallons because that is how much oil I buy in a jug. I make sure the water doesn’t go above the max fill line in the fryer. If it does, I take it out one cup at a time until it’s below the line. I then write down how many cups I took out if any to refer to when I place the oil in the fryer. This step is important so you don’t get hurt or start a fire when the turkey is placed in the hot oil
I then dry the turkey off as much as possible and place the turkey on several paper towels in a large baking pan to help collect the excess juices. I then pat dry with a few more paper towels and let is sit while I start up the fryer.
Preparing the Fryer
I then place the amount of oil I need in the fryer. I can usually place all 3 gallons of oil in my fryer, but if I went above the max fill line when checking with water, I make sure I don’t pour all the oil in to stay below the max fill line by the number of cups I had to take out. Connect the propane tank to the burner. Place the burner and propane tank outside in a location that is safe from kids, pets, and away from anything you don’t want ruined as a safety precaution. Any oil that spills will stain decks, driveways, and patios for a while if you use these locations. There will be oil splatter and dripping. I use a flat spot on my lawn away from my house where I will be the only traffic in that area while the oil is hot.
I turn the propane tank on and then light the burner with a match or lighter. The burner should allow you to control the amount of heat produced. I place the fryer with the oil in it on top of the burner. I place the lid on the fryer and place the long thermometer in a hole on the lid to watch the temperature of the oil. Getting the temperature just right can be tricky and can take some time, especially if the temperature is cold outside. Keep an eye on it constantly to make sure it’s warming up and never gets above 350 degrees Fahrenheit.
Injecting and Frying
As I wait on the oil to warm up, I start working on injecting the turkey. This can help a lot with the flavors and moisture. My favorite marinade is Jalapeno Butter from Cajun Injector or Creole Butter and Jalapeno Marinade from Tony Chachere’s. Follow the directions of the marinade. You will need an injector that is essentially a syringe to distribute the marinade inside the meat. You can purchase the marinade with an injector if you don’t have one.
There are specific points you want to try and inject to spread the marinade in the turkey. You can inject the turkey in multiple locations from one hole by moving the needle in different angles. If you place a lot of holes in the turkey, the marinade seems to leach out in the frying oil more and the turkey isn’t as flavorful and tender. Feel free to massage that bird a little to promote the marinade to spread. I also add some seasoning to the outside of the turkey. Some Cajun seasoning is my favorite for this, but just use what you like. The skin becomes even more delicious when seasoned. Don’t be shy to place a lot of seasoning on it. A lot of it will come off when the turkey goes into the fryer. Pay attention to what you’re doing! Everyone is relying on you for an amazing feast of epic proportions!
Keep checking on the oil while you inject the turkey. The temperature of the oil should be stable at about 325 degrees Fahrenheit, before placing the turkey in. Stable means the temperature isn’t going up or down after about 5-10 minutes. Once the temperature is stable at about 325, it’s ready for the turkey.
It’s time to get the turkey to the fryer. Make sure the turkey is secure on the hooks or basket before attempting to place the turkey in the fryer. It can feel pretty intense the first time you place the turkey in the fryer. Just make sure you are aware of your surroundings and are fully focused. You will SLOWLY lower the turkey into the oil. The oil is going to boil intensely as you lower the turkey. Just SLOWLY lower it in and make sure the oil stays in the fryer. I even wear a glove that goes up to almost my elbow when lowering the turkey. Once the turkey is all the way in, place the lid on it and go set a timer.
I generally fry my turkey at a rate of about 3 minutes and 15 seconds per pound to 3 minutes at 30 second per pound depending on the size of the turkey and the temperature outside. If it’s warm, I cook for less. If it’s cold, I cook for longer. You do not want to take the turkey out and have to throw it back in multiple times. I shoot for not having to place the turkey back in the fryer more than once. It will help retain the moisture in the turkey if you don’t place it back in the fryer multiple times. It may take a couple turkeys to learn what works for you.
Removing and enjoying your turkey!
Before I take the turkey out, I make sure I have a large clean baking pan to place the turkey on and then I will slowly take the turkey out, let it drain over the fryer for a short minute, and place it on the pan. I take the turkey back inside and stick the meat thermometer into the deep part of the breast and make sure the temperature is above 165 degrees Fahrenheit. Don’t forget to turn the heat off on the fryer. It takes a long time for the oil to cool down. I will then let the turkey cool just enough so I can at least cut a piece off and shove it in my mouth without it burning. I try to do this without anyone seeing and I savor the moment. Oh, the flavors and meat melting in my mouth combining to create an explosion of joy! Carve and serve as you please. It tastes better when you share!
Let me know what you think when you try this. This is one of my favorite foods of all time! Please like and share. Don’t forget to subscribe to grizzsadventures.com!