Fried Turkey
This is the only way my family eats our holiday turkey.
Cooking Instructions
- 1
Inject thawed turkey with marinade and keep in the fridge for anywhere from 1hr to 1 day. Before cooking remove it and set it out for about an hour to help it get close to room temp. Rub the skin down with any seasoning that suits you.
- 2
Heat the oil in the frying pot to 350°F. The best pot is one that is designed for frying turkeys. This provides plenty of room, uses less oil and has a rack to put the turkey in and take it out. After trying many different sizes we have settled on 12lbs +/- being the best turkey size to use in dedicated turkey pots.
- 3
SLOWLY AND CAREFULLY ease the turkey into the frying pot. (keep a fire extinguisher handy just in case) Adjust the flame to get the temp back above 300, then start the timer. Try to keep the temp in the neighborhood of 325. Cook the bird for 3.5 minutes per pound. Don't let the temp exceed 350.
- 4
Remove from fryer, let rest for 30 minutes, then fight the losing battle to try not to eat up while carving it.
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