How to Deep Fry a Turkey from Start to Finish

If you have never bitten into a slice of deep fried turkey fresh from the fryer, then you do not know what you are missing. But there is no need to miss out any longer, because you will learn how to deep fry your own turkey step-by-step using this online tutorial.

However, before you get started deep frying your turkey, please read the Safety Precautions first.

What You Need to Fry Your Turkey

You can pick up your turkey, peanut oil, and plastic bag from your favorite local supermarket. We recommend that you use peanut oil because it gives the turkey a better flavor and is less likely to burn or smoke at a high temperature. However, you can substitute any high temperature deep frying oil that has a high smoking point (450°F, preferably) – corn oil, safflower oil, even canola oil. For the bag, my Dad uses an ordinary new, unused 13 gallon kitchen bag.

You can purchase a good turkey deep fryer starter kit by clicking here. A decent starter kit will run you approximately $70-80 depending on the time of year, and the available stock. A good one may cost a couple of hundred dollars.

As for the seasoning, we strongly recommendSylvia’s Soulful Seasoned Salt. Previously we sold Dave’s Gourmet Deep Fried Turkey Seasoning, which was my father’s own special blend of seasonings and it is only available for purchase online. My Dad takes orders each year for his gourmet fried turkeys and developed this seasoning specifically for this purpose. But this no longer for sale. Click here to get Sylvia’s Soulful Seasoned Salt instead.

If you prefer, though, you can use your own preferred brand of Creole seasonings or spices. Or you may prefer to inject the with a marinade and use a seasoning rub for the outside.

Deep Fried Turkey – Let’s Get Started


Fig.1

Allow your turkey to thaw completely. You can allow it to thaw in the refrigerator or in the sink, as is indicated in Fig. 1.


Fig. 2


Fig. 3

Now, you will cut open the packaging and remove the turkey neck and giblets from inside the cavity of the turkey as shown Fig. 2 & 3 to the left.

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