First time frying a turkey this year. I will admit that I like the ease and the amount of time it takes to cook. However, I will have to admit that this isn't my husband's or my favorite way to have turkey. If we still had a regular sized oven we would go back to brining then roasting, however for now frying will work. About frying, we brined the turkey instead of injecting which turned out well. The dry rub we used seemed to just float away from the bird and burn in the oil (so we can't reuse the oil). I don't think we will use a dry rub again next time.

I will never roast another bird again! By frying the turkey, it comes out succulent and so delish! One reviewer said that this is not a "kid friendly" recipe. I beg to differ! Yes, my children steer clear of the frying pot as the bird is frying, they are not even allowed outside. However, they are the first ones to line up for some samplings after the bird is cooked. This is the absolute best way to cook the Thanksgiving turkey. Not only is it delicious, but it also frees up your oven for cooking your side dishes.

Only four stars because kid friendly this is not. But, a good recipe. I've been frying turkeys for years, (and anything else that fits in the pot). Injecting is the only way to go and many stores sell the complete deep fry kit for a reasonable price. ALWAYS deep fry in the yard or driveway on a sturdy flat surface. I have a metal drip pan, (for under auto work), on plywood firmly on blocks. A fire ext. handy, (NO WATER HOSE). And a broom handle w/bicycle grips on each end and a sturdy hook to set the bird in, two person job even with a small turkey. And yes, burner off when setting. HINTS: Make sure completely thawed and pat dried, NO ice crystals. Cut off excess skin around the neck and wrap leg ends to limit scorching. Besides tossing in an onion, several whole gloves of garlic, slightly smashed. Since turkey needs to set anyway, experiment with potatoes or yams, dressing in a cheese cloth, you name it. Have fun and enjoy.

I have been frying turkeys since I was a little boy back in the 70's and 80's. Frying is a southern heritage, it is as important as knowing how to field dress a deer. This is a great recipe for the first timer. I use a rub on the outside and inject the bird with a cayenne, garlic butter sauce I make. To the rookies, be careful with your hot oil, turn off the flame when lowering the bird, and do not get your oil too hot.

i used this recipe as a model for frying whole chickens cajun style with a cast iron dutch oven and matching frying basket.works great for tailgate parties!!

NEVER GOING TO ROAST TURKEY AGAIN !!!!

To fry or smoke?? That's the question this year...did both last. I agree that injecting is a must. When I lived where the premade injection juice was not available as it is here in Louisiana, I used 1 stick melted butter,1 bottle garlic juice, 1 bottle onion juice and strained lite Italian Salad dressing and hot sauce to taste. Cajun seasoning rubbed outside is a must as well. If you have problems finding an injector, visit the Vet. The needles used on horses work wonderfuly. Peanut oil is not neccasary unless you are frying more than one in succession. Our family like to deep fry pisolette (rolls) while the turkey is resting...another thing you won't worry about at the last minute taking up oven space.

Here's a safety tip. Trying to figure out exactly how much oil you need is always confusing. Before pouring the oil in, we put our raw turkey in the pot and cover it with water. Then, we pull our turkey out and mark the side of the pot with a marker of some sort to know exactly how much oil needs to go in. That way, you don't waste EXPENSIVE peanut oil and you always know you have enough. Try making Belgian Fries along with the turkey!! Go to www.belgianfries.com for directions. They require two cookings. Once before you cook your turkey and then after your turkey is done a few more minutes back in the hot oil. Crispy on the outside and oh, so fluffy on the inside!

In South Carolina, where your turkey frying skills are as important as important as what church you attend, this one wins every time! Great recipe.

We tried this for a family get together. I must say it smelled wonderful - I think our whole block knew we were cooking :) It was the first time anyone in our family had fried turkey - everyone thought it was delicious - I did do one little modification. I did inject the turkey with lemon juice the night before. I would do this again but maybe add a bit more salt.

Frying is the only way to go. I've been doing it for years - so much that I've worn out 2 "standard" turkey frying pots and had a 1/4" aluminum bottom welded on my big pot (82 quarts - big enough to do 4 birds at a time!) for added strength. My only suggestion is that when you go to inject your bird (this is not an option in my mind) make sure you have the biggest guage needle you can find. Many of the readily available turkey injectors will clog with a speck of pepper. If you can't find a big enough one, just cut the tip off the one you have - make sure you cut it at an angle. Happy frying!

I made this as the centerpiece of our New Year Eve's buffet. Sugestion to complement the frying, brine the turkey in a clean 5-gallon bucket with 2 gallons water, 2 cups of kosher salt and 1 cup sugar for at least 8 hours, preferrably several days if you have the room to spare in a very cool place. Brining makes the turkey incredibly moist when combined with frying. Everyone loved the turkey and many didn't believe it was actually turkey.

I have cooked a few turkeys using this method super moist! I usually inject with butter and garlic. I have looked at other recipes and they do not recommed a bird over twelve pounds. I tried it with a twenty pounder and ended up with no left overs. It turned out perfect. Just make sure you have a big enough pot. To cut down on the danger of flare-ups (grease fire) I kill the fire when I'm lowering the bird in.

As a first timer turkey fryer, we decided to fry 3 turkeys for the neighborhood block party...our first turkey was a bit dry, since we allowed the heat to get to 375-400 degrees...definitely too hot at 3.5 minutes per pound. The remaining turkeys were cooked at 350 and were TO DIE FOR. Thanks for the recipe.

FANTASTIC! This turkey is absolutely incredible and it really frees up the oven for big gatherings.

WOW! who knew you could FRY a turkey? i took the advice of others and bought an injector! believe me, its the best investment you could make... melted down some butter and mixed it with carribean jerk, parsley, onion powder, garlic powder, and white pepper....This was the JUICIEST bird i have ever eaten. And it cooks so fast :-) Try chicken, and cornish hens, too. i may never roast my poultry again.

Tasty! I injected a mixture of garlic powder and butter before frying.

Thanks for the recipe and advice. Our fried Thanksgiving turkey turned out great! It was delicious and received rave reviews from all our guests.

Best turkey I ever had. Thanks!

Very good. We fried our first turkey using this recipe. It was great. I will try injecting the next one that we make. This along with the frying tips made a great turkey.