1 Wild Turkey, plucked and cleaned
Seasoning, either by injecting with an injector or surface rubbed
5 Gallons Oil, Peanut works best
Large Frying Pot (60 quart or greater) with turkey holder or basket strainer
Large Outdoor Heat Source (Turkey Fryer)
Directions:
When done correctly frying a turkey is safe, please follow these directions, a lot of people have been seriously injured and have caused many fires and destroyed homes and garages by not following these simple directions.
Place turkey into fryer and fill with water 2 inches above the turkey. Remove the turkey and mark this spot on the outside of the pot with a marker. Dump out the water and dry the pot (easiest done with the burner). Place the burner in an area that will receive minimal foot traffic, especially from pets and small children, and is a minimum of ten feet from any buildings or highly flammable material, this includes over head.
Fill the pot with the peanut oil to the mark and turn on the burner, heat the oil to 300-325 degrees. Season the turkey by either rubbing it down with seasoning (don’t forget the inside of the cavity) or injecting it with marinade.
Slowly using a wire holder or the basket strainer and a long hook, place the turkey into the hot oil. Cook for 2.5 –3 minutes per pound. When done, remove form the oil and allow to drain for a few minutes on paper towels.
While the bird is draining, try frying up some French fries of sweet potato wedges, they go great with the turkey and the oil is already hot.
Enjoy
Seasoning, either by injecting with an injector or surface rubbed
5 Gallons Oil, Peanut works best
Large Frying Pot (60 quart or greater) with turkey holder or basket strainer
Large Outdoor Heat Source (Turkey Fryer)
Directions:
When done correctly frying a turkey is safe, please follow these directions, a lot of people have been seriously injured and have caused many fires and destroyed homes and garages by not following these simple directions.
Place turkey into fryer and fill with water 2 inches above the turkey. Remove the turkey and mark this spot on the outside of the pot with a marker. Dump out the water and dry the pot (easiest done with the burner). Place the burner in an area that will receive minimal foot traffic, especially from pets and small children, and is a minimum of ten feet from any buildings or highly flammable material, this includes over head.
Fill the pot with the peanut oil to the mark and turn on the burner, heat the oil to 300-325 degrees. Season the turkey by either rubbing it down with seasoning (don’t forget the inside of the cavity) or injecting it with marinade.
Slowly using a wire holder or the basket strainer and a long hook, place the turkey into the hot oil. Cook for 2.5 –3 minutes per pound. When done, remove form the oil and allow to drain for a few minutes on paper towels.
While the bird is draining, try frying up some French fries of sweet potato wedges, they go great with the turkey and the oil is already hot.
Enjoy
