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Deep Frying a Whole Turkey

  • For best results, choose a turkey weighing less than 15 pounds (less than 6.8 kg).
  • If you are using a frozen turkey, be sure that the turkey is totally thawed before immersing it in the oil. If the turkey is still frozen, the oil can spill over the top and be dangerous.
  • First, remove turkey from wrapper. Rinse with cool water and be sure to remove giblets and neck from the cavities.
  • If marinating, inject or season at this point. Place turkey into another large bag, and return to the refrigerator for 4 to 24 hours.
  • Before cooking, ensure that the turkey is dry by patting with paper towel, both inside and out. Excess moisture on, or in, the turkey will cause the oil to splatter.
  • DO NOT STUFF YOUR TURKEY.
  • Turkey Deep-Fryers are available for purchase at barbeque and hardware stores across Canada. A large canning pot could also be used over a propane burner.
  • Be aware that the sides and handles of the fryers can become dangerously hot.
  • DEEP FRYING SHOULD ONLY BE DONE OUTDOORS AND NEVER ON WOODEN DECKS OR INSIDE A GARAGE.
  • To measure the correct amount of vegetable oil:
    1. Place turkey in empty deep fry vessel.
    2. Fill vessel with water until turkey is completely submerged.
    3. Remove turkey and completely dry all moisture off surface of turkey as described above.
    4. Submerge a measuring stick into water to measure height of the water in the vessel. Mark the measuring stick at the watermark.
    5. Dispose of water.
    6. Stand measuring stick upright in empty vessel and fill vessel to marked point with vegetable oil.
  • Preheat oil to 400°F (200°C). The optimal temperature for deep-frying is 375°F (180°C); if the temperature is not hot enough, the turkey will absorb more oil and may taste greasy. It is best to use a thermometer to ensure accuracy. The temperature of the oil will drop appropriately as the cold turkey is immersed. Vegetable oil is recommended.
  • Using oven mitts and long-handled utensils, CAREFULLY lower the turkey into the oil. The turkey should be totally immersed in the oil to ensure even cooking.
  • A 10 lb (4.5 kg) turkey takes approximately 35 minutes to cook. To check for doneness, insert a meat thermometer into the thigh. The optimum temperature is 170°F (80°C).
  • At this point, remove your golden brown turkey from the oil, ensuring that the oil is drained from the cavity. Place on a rack and cover with foil. Let the turkey stand for at least 20 minutes to allow it to finish cooking and also to allow the juices to set. This is a very important procedure … don’t rush or skip it.
  • Your deep-fried turkey will be tender and juicy. Enjoy!