Deep Fried Turkey Made Easy

The first time I tasted deep-fried turkey, I swore I would never eat a baked one again. Well, that’s not entirely true. However, I prefer the tender, juicy flavor the deep frying cooking method gives my favorite holiday bird. Grab a drink and read my insights on deep-fried turkey made easy.

Deep-frying turkey is simple, but please be careful. You’re dealing with a boiling oil temperature of 350 degrees, and no one wants a house fire or a trip to the emergency room for third-degree skin burns. That means keeping the little ones and your intoxicated uncle a safe distance from the propane burner and pot.

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The tricky part for me is selecting the proper marinade and preparing the bird. I like this recipe from Emeril Lagasse, and we know if Emeril’s involved, there will be tons of seasoning and flavor. I also use an excellent store-bought marinade too.

First, let’s discuss the necessary equipment and review a few safety precautions.

Must Haves:

10 to 12 lb. Turkey: My ideal frozen or fresh turkey size is 10-12 pounds, with 14 pounds being the largest I recommend for frying whole. Keeping a roll of paper towels nearby is also a good idea.

The size of your turkey depends on the size of your pot. If you’re feeding a large group, purchase a kit with at least a 30-quart pot. Bird size also impacts cook time.

Deep-fryer system: Walmart, Lowe’s, Home Depot, or your local hardware or sporting goods store stock a large selection of turkey fryer units. You’ll also need a full propane tank. Some kits include a fryer basket to cook fish, potatoes, or anything else. Academy Sports & Outdoors carries a large selection of cookers and fryers, too.

Peanut Oil: I prefer deep frying my turkey with peanut oil. Why? Because peanut oil tastes better. However, if you or a guest has a peanut allergy, then I recommend safflower, corn, or canola oil. Whichever oil you choose, make sure it has a smoking point of 450 degrees Fahrenheit. Vegetable oil is another option. However, not all vegetable oils have a high smoking point, so check the label before buying.

Purchase a large container containing three gallons peanut oil and a single one-gallon size. (Tip: Buy the oil early before supplies are gone)

Marinade & Rub: Below is Emeril’s recipe, and I’m using it for the first time this year. And please don’t allow a “complicated” marinade to discourage you. If you want to purchase an excellent store-bought marinade, I’ve been using Cajun Creole Garlic or Butter for years, and you’ll find it next to the ketchup and sauces at your local grocery.

Follow Common-Sense Safety

Prevent Fires & Burns: Anything that involves frying involves oil at high temperatures. With that said, if you follow basic safety rules and common sense, you’ll be fine and won’t make next year’s Thanksgiving Allstate commercial.

DO NOT cook in covered garages or porches or on apartment patios. Grease fires contribute to thousands of household accidents each year.

Set your stand and fryer pot on a flat, grassy area. I don’t recommend setting it up on the concrete, but if that’s all you have, put lots of newspaper on a cardboard surface. That way, any spilled or spattered oil won’t stain the concrete.

Follow the directions below, and your bird will be perfect.

PREPARING THE TURKEY

When dealing with a frozen turkey, allow the bird to thaw by moving it from the freezer to the refrigerator at least 24 hours before preparation.

Note: If done Emeril’s way, preparing the turkey 24 hours before eating or overnight is fine. You can also prepare, cook, and eat the turkey on the same day. That’s what we’ve always done at our house.

1. Prepare the marinade and dry rub.

Emeril’s Marinade Recipe

To make the marinade, combine all ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey into the breast and thigh area and the back, wings, and legs. You will have to fill the syringe several times.

Marinade ingredients: (Injected inside the bird with a large syringe and needle)

• Two tablespoons Worcestershire sauce
  One tablespoon liquid Zatarain’s Concentrated Crab and Shrimp Boil (optional)
  1/4 cup apple cider
  3/4 cup honey
  1 (12-ounce) bottle of beer
  One tablespoon kosher salt
  One tablespoon ground allspice
  1/2 cup Emeril’s Original Essence or Creole Seasoning (Essence recipe below)
  1/4 teaspoon cayenne
  pinch ground cloves

For the Seasoning Mix:

• 1 cup of salt
  One tablespoon cayenne
  One tablespoon fresh ground pepper

Dry Rub: For the outside

Essence (Emeril’s Creole Seasoning):

• 2 1/2 tablespoons paprika
  Two tablespoons salt
  Two tablespoons garlic powder
  One tablespoon black pepper
  One tablespoon onion powder
  One tablespoon cayenne pepper
  One tablespoon dried leaf oregano
  One tablespoon dried thyme
  Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

HOW MUCH OIL GOES IN THE POT? HERE’S A TRICK:

Before removing the turkey from its wrapping, place it inside the large pot you’ll use and fill it with cold water, just covering the top of the bird. Now remove the turkey. The current water level minus about 1/4 inch determines the correct oil level.

2. Remove the turkey, place it on a large tray, and remove the wrap. Also, reach into the turkey and move the neck and stuffing from inside the body cavity. Dry the turkey thoroughly before applying the marinade and dry rub.

3. When the turkey is dry, pour the marinade into the syringe (better to suck it out with the needle) and begin inserting it into the breast first, then the legs, and finally the wings. Most should go into the breast since it’s the largest. Ensure the marinade goes into the meat, not just under the skin. Also, ensure you insert the marinade all over the rubbing section. If I’m using the store-bought version, I have two jars because you’ll use almost one and a half jars. There’s no art to injecting the turkey. You’ll figure it out.

4. After injecting the marinade, liberally apply the dry rub to the outside of the turkey. The Emeril method suggests placing the marinade in the refrigerator for 24 hours or overnight. If you chill the bird, let it sit out for at least 20-25 minutes before placing it in the pot.

Deep-Frying the Turkey

5. It’s time to fry. Connect the propane tank to the cooking stand and place your pot of hot oil with the thermostat clipped to the side of the burner. Turn the propane tank on and make sure any other knobs that control the gas are on too. Carefully light using a long match or lighter. Turn the gas on high and place the lid on the pot. You want the oil to be at least 350 degrees, which will take approximately 35-40 minutes. Most frying units come with an oil thermometer. You’ll also need a meat thermometer to ensure the bird’s internal temperature is appropriate before serving.

6. When the temperature of the peanut oil reaches 350, remove the lid with your gloves and get ready to add the goods.

7. Place the turkey upright on the stand included with your kit. Make sure the ends of the drumsticks (legs) are pointing up. With gloves on, use the hook (usually a triangle device) to pick up the stand. You’re ready to place in the oil but WAIT.

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8. Briefly turn off the gas and remove the thermostat, then slowly, and I mean at a snail’s pace, gently lower the turkey into the hot oil, which will start sizzling and spattering. You can control the splattering by how fast you’re dropping the bird into the oil.

9. Remove the hook and relight the burner once the bird is in. Set your timer to 3 1/2 minutes per pound. I place the lid most of the way onto the pot to keep the splattering down.

10. The turkey is ready when the internal temperature reaches 170 to 180 degrees F on an instant-read thermometer; put your gloves on, take the hook, and gently lift the turkey from the oil. Remember, EVERYTHING is hot, so carefully remove and place the turkey on a large, sturdy flat pan or pot and DON’T TIP THE POT OVER.

WITH YOUR GLOVES ON, carefully lay the bird on a wire rack and remove the cooking stand by sliding it out. If possible, have another large pot filled halfway with warm, soapy water so you can soak the cooking utensils. I prefer using DAWN.

11. Turn the burner off.

12. Take the bird inside and let it sit for at least 15-30 minutes before carving and serving. The brown, crispy skin, add the finishing touches to a wonderful aroma that fills the room. Deep-frying turkey produces juicy meat that makes great sandwiches and soups too!

Carve, Serve, and Eat

Handling the oil once you’ve completed the cooking process is tricky. You can filter and reuse the oil, but allow it to sit for several hours or overnight covered before handling.

Remember, keep the kids and drunk uncles away from the oil and the cooking process. Want to guess how Allstate or other insurance carriers come into the picture? Thoroughly clean the pot, utensils, and burner before storing it.

Cooking time: I recommend 3 1/2 to 4 minutes per pound, so let’s back into when to start heating the oil. Let’s say you’re eating at 2 p.m.

• 35-45 minutes for the oil to heat
• 40-45 minutes to cook (using 3 1/2 minutes per pound as our guide)
• 20-30 minutes to allow to sit, crave, and place on a table. Even if you eat an hour after removing the turkey, it will still be tasty and warm.

I recommend you start setting up between 10:30 to 10:45 that morning so you can use these 12 easy steps to a juicy, flavorful deep-fried turkey.

For me, I enjoy the social process of deep-frying a turkey just as much as eating one. If I’m deep-frying in the morning, then a spicy Bloody Mary is always handy. Add a fine cigar and maybe a bourbon or two for good measure and you’re all set. Enjoy!