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Fried Turkey

by in Nov 2006

Total Time: 45

Yield: 10 servings

Ingredients:

  • 1 12- to 14-pound turkey, neck and giblets removed
  • 4 gallons vegetable oil

Instructions:

Thoroughly dry bird inside and out.
Pour oil into a 7- to 8-gallon frying pot. Place pot on burner and heat oil to 375° over medium-low heat according to the manufacturer’s instructions. Mount turkey onto frying base and, using oven mitts and a sturdy hook, carefully lower turkey into hot oil. Check the thermometer often during frying and keep oil at 350°. Fry 40 minutes. Turkey is done when a meat thermometer inserted into thigh registers 170°.
Remove turkey from oil using oven mitts and hook; drain and let rest 20 minutes before slicing.
Updated Wednesday, November 1st, 2006
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3 Responses to Fried Turkey

  1. Anonymous February 24, 2007 at 11:16 am #

    My family love turkey cooked this way.

  2. Linda Ebbert November 29, 2007 at 1:37 pm #

    Being from Texas we cook one bird this way and the other in oven. This one is always the first gone! You gotta try this!

  3. Karen Brown December 14, 2008 at 3:33 pm #

    The only way to eat turkey! Once you’ve tried it, you won’t want to go back to oven-roasted turkey. Fried turkey is not greasy; rather, the oil seals in the juices, making it a much juicier bird than one (even basted) from the oven.

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