Deep Fried Turkey
October 13, 2013
Categories: Dinner, Main Dish, Poultry, Turkey, Native American, North American, Budget-Friendly, Cooking For A Crowd, Make-Ahead, Birthday, Christmas, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Picnic, Potluck, Summer, Sunday Dinner, Thanksgiving, Winter, Deep Fry, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Spring, Kosher Meat more
"This is a great way to cook a turkey. So moist and juicy on the inside and the skin is nice and crispy!"
- Serving Size: 1 (364.6 g)
- Calories 410.5
- Total Fat - 7 g
- Saturated Fat - 1.7 g
- Cholesterol - 243.1 mg
- Sodium - 583.9 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0.2 g
- Sugars - 0.3 g
- Protein - 82.3 g
- Calcium - 43.4 mg
- Iron - 3.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Mix together the garlic powder, sage, onion salt, ground rosemary, paprika and pepper; set aside.
Place the turkey into the turkey fryer pot and just cover with water; Remove the turkey and mark the water line with a marker.
Discard water and wipe the turkey pot dry.
Pat the turkey dry and rub with the spice mixture; set aside.
Pour the oil in the turkey fryer up to the marked line and place over the heat source. (We use a propane burner)
Bring the oil to 350 degrees and carefully dunk the turkey.
The temperature of the oil will decrease so bring it back up to 350 degrees and fry turkey for 3 minutes per pound plus 5 minutes per bird.
Remove the turkey from the pot. (We use a hook that came with our turkey fryer but I have seen others use a fry basket which makes it easy to lift the turkey out.)
Allow the turkey to cool for about 15 minutes before carving it.
Tips & Variations
- Turkey Fryer
- Propane burner