Ummm, ummm, doesn’t that look delicious. Who would’ve guessed that he strutted in front of you last wild turkey season. Here is how to make the very best deep fried turkey!
- 3 to 5 gallons peanut oil
- 1 whole wild turkey, cleaned
- seasonings of your choice (injectable and dry rubs work)
Heat oil to 300 F to 350 F. Rub the turkey with seasonings and inject with further seasonings, if desired. Hook a wire coat hanger around each of the drumsticks and carefully lower turkey into oil. Cook for 3½ to 4½ minutes per pound or until a meat thermometer inserted into the white meat registers 180 F. Turkey tends to float when cooked through. Remove the turkey from the oil and drain well. Wrap in foil to keep warm. Let stand at least 20 minutes before carving. Serves 10, depending on the size of the bird.
FYI: A plump, juicy turkey may be the traditional Thanksgiving meal centerpiece, but why not celebrate the bird any time of year by deep frying it to perfection.
Deep Fried Turkey Tips
- Make sure the turkey is thawed completely.
- Clean the turkey in the same manner you would for roasting.
- Do not stuff the turkey when deep frying.
- To determine how much oil to use in a deep fryer, fill the pot with water and lower the turkey into it. The water should cover the turkey without spilling over. Remove the turkey and measure the amount of water left in the pot. Discard the water and fill the pot with oil.
- Dry the turkey thoroughly before lowering it into the oil.
- Heat the oil to at least 310 F before adding the turkey.
- Skinless turkey should be cooked 3 minutes per pound, while turkey with its skin should be cooked 3½ minutes per pound.