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Fried Turkey

by Susan Matthews & Brian Matthews

Serves 10-12 people

13 lb. turkey, fresh or frozen
4 gallons peanut oil
injection kit
salt & pepper

1) If using a frozen turkey, thaw it in refrigerator for two days prior to frying. The actual frying should be done outside, for safety reasons.

2) The next step is to determine how much oil you will need.  You can best do this by first placing the bird (with the plastic cover still on) inside the pot and filling it with water until the water just covers the bird.  Either make a note of how many gallons of water you used or remove the turkey and mark the water level.  The amount of oil varies with the size of the bird, but we found that our 13 lb turkey needed about 4 gallons of peanut oil. After marking the proper level, empty the water out of the pot and dry the pot thoroughly. This is a safety feature and is quite necessary. Then fill the pot with peanut oil to the previously marked level.

3) Remove the turkey from the plastic bag and remove all innards, etc.

4) Simmer the injection marinade in small pot (see recipe below).

5) Using an injection kit (needle), inject the marinade thoroughly throughout the turkey. Be careful not to puncture the skin and instead insert the needle under the skin wherever you can find an opening. Make sure to penetrate the bird all over -- in the legs, wings, thighs, and especially the breasts. This will require some man-handling.

6) Once injected, place the turkey upright on the spit, wrapping the skin around the end of the legs to keep the bird in place. Rub salt and pepper all over the bird's skin.

7) Heat the peanut oil in the fryer to a temperature of 350 - 375 degrees. This can take around 30 minutes.

8) Slowly and very carefully lower the bird on the split into the fryer. Use long gloves to avoid burning yourself with the inevitable splashes.

9) Cook the bird for 3 minutes per pound, ideally with the oil temperature at 325 degrees. We recommend initially heating the oil above this cooking temperature because when you insert the bird, the temperature of the oil
will drop precipitously.


10) Remove the bird when the time is up. Let all oil drip off before taking inside (oil will stain your concrete and wood, so we recommend frying on the grass if you can). Let the bird sit for 20 minutes, remove from the spit, and carve.


Fried Turkey Injection Marinade

Good for one turkey about 13-19 lbs.  To be injected with a cooking syringe just under the skin all around the turkey.  Syringes are often part of a injection kit and, therefore, do not need to purchased separately.

This injection provides a nice taste to each bite without masking the natural flavors of the meat.

3 tablespoons melted butter
1/3 cup molasses
1 tablespoon Worcestershire
2/3 cup chicken stock
3 tablespoons lemon juice
1 tablespoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon Sriracha Hot Chili Sauce (www.huyfong.com) or Tabasco sauce


--Brian Matthews & Susan Bernstein

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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