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Turkey Frying Instructions - Fried Turkey Recipe

King Kooker Parts
Crawfish Pots-AL
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Propane Burners
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Turkey Pots
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Turkey Seasoning
Fried Turkey Recipe



Turkey Fryer Equipment by King Kooker

Turkey Pots by King Kooker - Turkey Pots by Bayou Classic

Fried Turkey Recipe


Turkey - Up to 20 lbs.  I suggest that smaller turkeys (10 - 14 lbs) are better for frying. However, many successfully fry turkeys up to 20 lbs without problems.  Obviously the longer the turkey has to cook the more well done the outer layers will be. If not too overdone that does not detract from the taste.
Aluminum pot with punched basket or turkey lifting rack & hook (26 qt. for turkeys up to 16 lb turkeys, 30 qt. for up to 20 lb).  NOTE:  Use the smallest pot possible.  The oil is expensive.
Deep fry thermometer (keep temperature at 350 degrees F.).  Don't fry anything without a good functioning thermometer!

Cajun Seasoning (to coat the outside of the turkey)

Injectable Marinade (to inject into the meat)

Marinade injector (self explanatory, I hope)

Peanut oil (enough to cover turkey).  You don't have to use peanut oil unless you plan to store the oil for reuse.  Peanut oil has a higher flash point and does not burn as easily.  Any good vegetable frying oil will do.   How you do know how much oil?  Before thawing the turkey, place it in the pot and cover it with water.  Remove the turkey, and mark/measure the water level.  When ready to fry the turkey, fill the pot to the same level with oil.  You will need a bit more oil since the giblets will be removed when you actually fry the turkey (don't forget to remove the giblets).  The oil will fill the inside volume of the turkey where the giblets once resided.  Make sure to cover the meat of the turkey, but the tips of the leg bones can extend above the oil.


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Remove giblets, neck, any wires or packaging materials, and pop up timer. Rinse turkey with warm water and drain cavity completely. The turkey should be clean and dry, inside and out. Pat dry with paper towels.  NOTE:  This is important.  Water turns to steam immediately when you place the turkey in the hot oil.  The steam will cause the oil to boil and splash!  Do yourself a favor... dry the turkey!!
Inject the turkey with marinade as per the marinade instructions.  Note: Pour marinade in separate container to avoid contaminating the marinade in the bottle.
Cover the carcass inside and out with Cajun seasoning.
Pour oil into pot.
Light your cooker and heat the oil to 350░ F.  Do not heat oil above 350░ F.  Allow plenty of time for this as it takes quite a while to bring several gallons of oil up to 350 F.  NOTE: Never leave the cooker unattended!
When the oil is hot enough, place the turkey, legs up, into the basket, or on the turkey lifting rack, and *slowly* lower into the hot oil.  Be very careful. Do not to splash the hot oil.  Use long sleeves, oven mitts or gloves, and lifting hook so that your hand and arm isn't burned by the rising steam.
Fry for about 3 1/2 - 4 minutes per pound.  When the calculated time has passed, turn the gas off completely before removing the turkey and placing on a drain rack over the pot. Again, use mitts and turkey lifting hook.
Check the thigh joint by slicing at the leg joint.  If it appears to be well cooked and loose, the turkey is ready.  Cover the bird with foil and allow the turkey to cool before slicing.


Failure to completely thaw and dry your turkey may cause oil to boil over.  When frying with oil or grease, all food products must be completely thawed and towel dried to remove excess water.
When lowering and raising the turkey, always wear protective mitts and use extreme caution not to splash hot oil.  Most disasters occur when an unprepared cook lowers the turkey into the boiling oil with an unprotected arm.  Stteam quickly rises and burns the cook's hand and arm, who then drops the turkey into the pot, making even more steam, and splashing oil over the sides of the pot into the open flames below.
Make sure the burner is off before lifting the turkey rack to the drain stand or before lifting the basket to the drain stand.
Never allow grease temperature to exceed 350░F, (177░C).

Enjoy your fried turkey!

Oil Suggestions - We suggest peanut oil for deep frying because it has a high flash point (not easily burned). While this is an excellent choice, any good liquid vegetable oil may be substituted.

After initial use, let the oil cool. Never pour hot oil into a container. While slightly warm, filter out particles before storing in original container or similar sturdy plastic or glass container. This can be accomplished by using filter paper (coffee filters) or a clean cloth (dishtowel). For best results store oil in a cool place. It can be reused within 30 days. Discard after second use or when the flavor of reheated oil becomes objectionable to taste.

Hint: Try frying a batch of French fried potatoes after frying your turkey. This aids in improving the flavor of the oil for the next use.


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Revised: June 18, 2015