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10 to 12 lb. turkey Salt Black pepper Granulated garlic Crushed red pepper flakes 5 gals. peanut oil
If using a frozen turkey, thaw in refrigerator for at least 24 hours per five pounds of turkey. Remove wire or plastic truss that holds legs in place and pop-up timer in breast if applicable. Remove giblets and neck from interior. Remove excess fat around neck to allow oil to flow through turkey. Wash turkey under cold water and pat dry. Season inside and out with salt, pepper, garlic, and red pepper flakes. To fry the turkey, set up cooking pot with burner base and propane tank according to manufacturer’s directions. Remember, cooking should always be done outside, not in a garage or other enclosed area. As a safety precaution, measure amount of oil needed to fry by filling pot first with water and covering turkey (which should be in a plastic bag) by one inch. Remove turkey and basket and mark fill line on side of pot. Pour out water and dry pot. Fill pot with peanut oil and heat the oil to between 350 and 360°F. Place turkey in basket and slowly lower into hot oil wearing thick rubber gloves and apron. Keep a close eye as the oil bubbles. A whole turkey will take four minutes per pound to cook. The internal temperature should read 170-180°F on an instant-read thermometer. Lift basket out of hot oil. This can be done by inserting a broomstick through the basket handle and having two people lift basket from the pot. Transfer turkey to roasting pan lined with brown paper bag and let stand for 15 minutes before removing and carving.