How to Deep Fry a Turkey from Start to Finish

Now you will prepare to lock in the flavor of the seasoning. First, open the plastic bag flat on your working surface. Then place your hand inside the cavity of the turkey (Fig. 13) to lift it and put the turkey inside of the plastic bag (Fig. 14).

Seal the bag with an ordinary knot – refer to Fig. 15. Place the sealed bag inside your refrigerator and allow it to marinate for at least 6 hours, but preferably for two days for maximum flavor sealage.


Before your get started frying your turkey, you will need to set up your turkey deep fryer kit. If you do not have a turkey deep fryer kit, you can get one here.

You will set up your fryer outside AWAY from children and pets and on a level surface. You will add approximately 4-5 gallons of oil to the pot. This is extremely important: Be sure to leave enough room in the pot to add the turkey so that the oil does not overflow when the turkey is added.

Make sure that your thermometer is clipped to your pot because you need to monitor the temperature of the oil.

While you are waiting for the oil to heat up to the proper temperature (350 degrees), you want to prepare a working surface for you turkey. We suggest a small table and a tray to place your tukey on once it is done. Refer to Fig.15. You will also need some heavy duty oven mitts or asbestos gloves for lowering the turkey into and removing the turkey from the oil.





Now on your working surface you will place the turkey onto the spindle. Simply insert the spindle into the cavity of the turkey. Make sure the turkey is as dry as possible, because as you know, water and oil are not a pleasant mixture.

At the same time, make sure that you are monitoring the temperature of the oil, because you do not want it to get too hot. When the grease is at 325 degrees, you are ready to lower your turkey into the fryer.

Make sure that you are wearing your gloves and attach the hanger from your kit to the top of the spindle to prepare the turkey for lowering into the grease.

Lower the turkey very, very slowly into the grease, a little at a time. This is to prevent the grease from overflowing and causing an unwanted fire.

The temperature of the grease will drop momentarily because you have lowered the cold turkey into the pot. You can adjust the temperature a little, but BE SURE that the temperature stays between 325 and 350 degrees.

You will cook the turkey 3 1/2 minutes per pound. For example, if you had a ten pound turkey, you would cook it for approximately 35 minutes.

Finally, in Fig.20, your fully cooked deep fried turkey is being removed from the grease.

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