The turkey is the most important part of Thanksgiving. While most people bake or roast their turkey, we prefer to fry our turkey.

Fried turkey is one of the most flavorful and juiciest ways to cook a turkey. Once you’ve tried fried turkey you probably will never go back to eating a regular oven baked turkey ever again.

Frying a turkey is a relatively easy process, but frying in general is always a little dangerous, especially if you don’t take the proper precautions. Stick to these step-by-step instructions and be sure to also check out these tips on how to deep fry a turkey safely.

After the turkey is fried you may wonder what to do with all the leftover oil? Leftover oil can be reused if filtered and stored properly. We typically reuse our leftover turkey oil once more. It’s great for frying chicken wings, fish, French fries, etc.

Let’s get to fryin’! Here’s what you’ll need…

Equipment:

• roaster size foil pan
• (30 qt.) aluminum pot with lid, poultry stand, and lift hook
• outdoor propane burner stand
• propane tank with propane
• long-stem thermometer
• pair of heat proof or heavy-duty gloves
• apron
• large sharp knife or electric knife, for carving

Ingredients:

• 12-14 lb. whole turkey, defrosted
• 17 oz. Creole style butter injectable marinade (should come with meat injector syringe)
• 3 gal. peanut, canola, or vegetable oil
• Cajun seasoning

Instructions:

1. If the turkey is frozen, defrost it in the refrigerator 4-5 days prior to frying. The turkey must be completely thawed before beginning the fry process.

2. On the day of, take the turkey out of the refrigerator and allow it to slowly get to room temperature for about 1 to 2 hours.

3. Remove the turkey from packaging and lay it in a roaster size foil pan.

4. Remove everything on the inside and outside of the turkey including plastic wrapping, clasps in the turkey, plastic thermometers, turkey neck, gizzards, gravy packets, and whatever else you can find.

5. Place the turkey onto the poultry stand.

6. Using the meat injector syringe, begin injecting the turkey with the marinade focusing on the meatier sections (breast and legs). Any leftovers can be poured inside the turkey cavity.

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7. Once the turkey has been injected, let it sit and marinate for about an hour. Meanwhile start setting up the frying station outside.

8. Add the oil to the aluminum pot and fill to about ¼ full. Slowly heat your oil to 350 degrees F.

Smaller turkeys require a tad more oil than larger turkeys so use your best judgement. Most turkey fry pots have a maximum fill line. Do not exceed this line.

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9. Attach the lift hook to the poultry stand and carefully lower the turkey into the hot oil very, very slooooooowly.

Placing the turkey into the hot oil is a delicate process of slowly lowering and holding the turkey in place while it adjusts to the hot oil. Be sure to wear heat proof gloves, sleeves, and I highly recommend an apron. Never just drop the turkey into the pot as this will cause the oil to boil over the pot.

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10. Once the turkey is completely in the pot unhook the lift hook from the poultry stand, and (if needed) top off the pot with more oil until the entire turkey is completely covered.

Topping off the pot is only needed if you underestimated the amount of oil needed.

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11. Cover the pot with the lid and return the temperature back up to 350 degrees F.

It’s not uncommon for the oil temperature to be around 300 degrees F after adding the turkey, so a full fire may be needed until the temperature returns to 350 degrees F. I usually crank my fire up all the way for a limited time after adding the turkey until I return near proper temperature.

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12. The total frying time will vary depending on the size of the turkey. Turkeys under 12 pounds should be fried for 2 ½ minutes per pound, and turkeys that are 12 pounds and over should be fried for 3 minutes per pound. While the turkey is frying, thoroughly wash and dry the foil pan. 

 13. Once the turkey is near done frying, kill the fire and turn off the gas.

 14. Attach the lift hook back to the poultry stand and carefully lift the turkey out of the pot. Be sure to let all the oil drain off before transferring back to the foil pan.

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15. Let the turkey rest and cool down for at least 20 to 30 minutes, as it will be too hot to handle.

Cutting the turkey too soon also results in a loss of juices which can have an effect on the flavor.

16. Once the turkey is cool enough, begin carving your turkey and place the carvings on a turkey platter or large plate.

17. Lightly shower the turkey slices with Cajun seasoning and enjoy!

With the leftover fried turkey we love to cook a big pot of Turkey & Sausage Gumbo. The seasoned flavor of the turkey really comes out in the roux.

Also, don’t forget to hang on to the leftover turkey carcass and make some delicious homemade turkey stock. Making your own homemade stock is fairly simple to do and it adds great flavor to soups, stews, gumbos, or any recipe that calls for stock or broth.