Reviewed: Oct. 30, 2009

I tried this and liked it quite a bit.

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Reviewed: Dec. 4, 2008

Between family & Church I fry between 12 to 15 each season. Here are some tips to help cut your costs. Peanut oil is expensive, so to use it as may times as possible watch your temp. I keep it below 375. Invest in a good ditital therm. Wash the bird before frying to remove the dry rub, it just sinks and will scorch the oil. After 2 cookings filter the oil. I also cut off the legs and wings and with a piece of wire hang them on the side of the pot, wings come out in 15min, legs in 20.

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Travis

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Reviewed: Nov. 24, 2008

I have learned from the Best, the good thing about deep frying is you can add or delete whatever you want. I have added honey of my receipe that I inject the bird with. To each their own, but it does sweeten it up a little.

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munchies61

Cooking Level: Expert

Living In: Overton, Nevada, USA

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Reviewed: Nov. 6, 2008

I made this for my building (military barracks). Not exactly the most picky group of eaters, but I still got rave reviews. When I saw Creole seasoning I new exactly what to use (Tony's Creole Seasoning). Also, as a safety footnote: Fill your fryer with water & put the turkey in (Before cooking of course). This will tell you roughly how much oil to use when you do start cooking.

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Travis

Cooking Level: Intermediate

Home Town: Carter Lake, Iowa, USA

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Reviewed: Nov. 23, 2007

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.

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TREEMOM

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

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.

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Miami Mommy

Cooking Level: Intermediate

Home Town: Richmond Hill, New York, USA

Living In: Miami, Florida, USA

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Reviewed: Nov. 21, 2007

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.

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Ron

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Reviewed: Nov. 14, 2007

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.

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HARLEY CRUISER

Cooking Level: Expert

Home Town: Pinehurst, North Carolina, USA

Living In: West End, North Carolina, USA

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Reviewed: Aug. 12, 2007

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!!

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mikebunner

Cooking Level: Intermediate

Living In: New Castle, Indiana, USA

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Reviewed: Nov. 25, 2006

NEVER GOING TO ROAST TURKEY AGAIN !!!!

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2006

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.

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Shelly Jean

Cooking Level: Expert

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Reviewed: Sep. 22, 2006

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!

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 31, 2006

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.

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T. Provence

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Reviewed: Apr. 6, 2006

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.

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MVG

Cooking Level: Intermediate

Living In: Queens, New York, USA

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Reviewed: Mar. 15, 2006

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!

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gpd4

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 3, 2006

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.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Nov. 13, 2005

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.

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CHOZENBOI671

Cooking Level: Intermediate

Living In: Bonney Lake, Washington, USA

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Reviewed: Jul. 22, 2005

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.

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

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Reviewed: Jan. 15, 2005

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

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BUSINESSED

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Reviewed: Jan. 10, 2005

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.

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DEEDEE

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