Fried Turkey

5.00 avg. rating (95% score) - 3 votes

Fried Turkey

Total Time: 45
Yield: 10 servings


  • 1 12- to 14-pound turkey, neck and giblets removed
  • 4 gallons vegetable oil


Thoroughly dry bird inside and out.
Pour oil into a 7- to 8-gallon frying pot. Place pot on burner and heat oil to 375° over medium-low heat according to the manufacturer’s instructions. Mount turkey onto frying base and, using oven mitts and a sturdy hook, carefully lower turkey into hot oil. Check the thermometer often during frying and keep oil at 350°. Fry 40 minutes. Turkey is done when a meat thermometer inserted into thigh registers 170°.
Remove turkey from oil using oven mitts and hook; drain and let rest 20 minutes before slicing.
  • The only way to eat turkey! Once you’ve tried it, you won’t want to go back to oven-roasted turkey. Fried turkey is not greasy; rather, the oil seals in the juices, making it a much juicier bird than one (even basted) from the oven.

  • Being from Texas we cook one bird this way and the other in oven. This one is always the first gone! You gotta try this!


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