Fried turkey is arguably the greatest thing about November. If you haven’t had one yet, make it a priority this year.

Here’s what you’ll need:

12-15 lb Thawed turkey

3-4 Gallons peanut oil

Propane

Turkey fry kit

Peanut oil is key because it has a very high smoke point compared to other oils, has a neutral taste that won’t overpower the meat, and is low in saturated fats.

A fry kit with a temperature regulator, like the LoCo Cookers Turkey Fryer, is absolutely essential. Regulators like this are relatively new and add a whole new level of safety to frying. Not only will this help prevent oil fires, it will keep the oil from getting too hot and ruining your feast!

The kit also includes a fry pot with Twist & Drain basket, lid, thermometer, hook, and stand. You can find this at any Lowe’s home improvement store.

These fryers are currently on sale for just $49, that’s $20 off the list price, but the sale ends on Wednesday, November 21.

Step One: Prepare The Bird



After you’ve removed the giblets, pat the completely thawed turkey dry both inside and out.

If you don’t already have a marinade injector, go to the store and buy one now. You can usually find a cheap plastic one attached to the bottles of marinade, or you can buy a sturdier stainless steel number in the cooking supply section.

Now inject your bird with your favorite marinade at 1.5″ intervals along the entire length of the breast. Make sure you angle the needle in different directions at each injection spot to spread the marinade evenly throughout the meat. Don’t worry about about completely filling the dark meat, it’s already fatty enough and will basically marinade itself.

Finish off the bird with a salt rub or dry seasonings. Thyme, black pepper, sage, and salt can do wonders.

Step Two: Start The Fryer



Set up your cooking stand at least 8 feet away from your home or any other flammable objects.

Depending on the size of your fry pot, you’ll need somewhere between 3-4 gallons of oil. Most 30 Qt. fryers will work perfectly with just 3 gallons of oil, but if you’re frying multiple birds, you may need to top-off at some point.

With the fire off, fill the fry pot with peanut oil or another high-temp frying oil. The oil level will rise as the liquid is displaced by the turkey, so plan on leaving at least 6 inches of empty space above the surface. Wipe off any spillage.

Light your fire and heat the oil to 350 °F.

Step Three: Fry The Turkey



Want to avoid an oil fire? TURN OFF THE PROPANE NOW! This is the biggest mistake most people make before getting a visit from the local Fire Department.

With the fire off, SLOWLY lower your turkey into the fryer using a cage, basket, or hook. The oil will start boiling immediately, so you’ll want to wear some heavy duty work gloves, close toed shoes, long pants, and anything else you feel necessary to protect your skin from scalding oil.

Place the lid on the pot and add the thermometer to monitor the oil temp. Turn the flames back on and cook for about 3.5 minutes per pound.

When the turkey is done, it should start to float a bit. Turn the fire off again and slowly lift the bird. If you’re fryer has a Twist & Drain feature like the video below, let the bird sit and drain for a few seconds before transferring it to a platter.