Ingredients

How to make it

  • In a LARGE pot (or turkey fryer if you happend to have one) heat up the oil to 400F (or 200C) and be sure to leave room for the turkey to submerge. You don't want oil spilling over the sides!
  • Rinse off your turkey and pat dry with paper towels. Then rub your seasoning all over the turkey (inside and out). Be sure that nothing is covering the hole of the bird because we need oil to freely flow inside to cook thoroughly.
  • Put the onion and the turkey in a drain basket (put turkey in basket NECK end first) and lower into hot oil. Make sure the bird is COMPLETELY covered. Keep the temperature of the oil at 350F (175C) and cook for approximately 3.5mins/lb. For a 12lb bird this will be about 45 minutes.
  • Remove the basket from the oil and set to drain on paper bags. The internal temp of the thigh should be 180F when finished. Let the turkey drain and lock in juices for 30 minutes prior to serving.

Reviews & Comments 3

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    " It was excellent "
    sharyl4 ate it and said...
    It is indeedly a treat to be had! I have a Masterbuilt electric turkey frier. So much safer than fire/propane.
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  • queenmidge 6 years ago
    i have one frying righ tnow ....mmmmm hot grease and turkey yu-o ! thnaks for the tips !
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    " It was excellent "
    linebb956 ate it and said...
    So true about leaving enough room for the turkey! First one we did, we measured with water in the pot to see how much... that was smart, right? Then we injected it with
    seasonings, dumb idea. It made it heavier... the oil boiled over. It's a wonder we did not have the fire dept there! Now we heat an extra kettle with oil so if we need to we can add.

    You are also right about it being ssoooooo goood!
    The only thing I miss is the smell of the roasting turkey..

    Great Post...
    Was this review helpful? Yes Flag

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