This is my private deep fried turkey notes page. It is for my use only. If you take any information away from it and intend to act upon it, read my disclaimer at the bottom of the page.

This recipe assumes a THAWED bird. I have heard stories about being able to do this to a frozen bird, but have not researched the specifics. I am dubious though ..

To measure the amount of oil needed, put the still-wrapped bird into the fryer pot and fill with enough WATER to cover it. Remove the turkey and set aside. Measure the remaining water in the pot (you can use the gradient markers on the outside of most fryer pots, or use a known volume container method).

The below table is an approximation for advance purchasing purposes.

Bird Weight----------Amount of Oil

--->10#----------------->3 Gal
--10-12#-----------------3 Gal
--12-14#----------------3.5 Gal
--14-16#-----------------4 Gal

Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade (recipe below) all over the turkey including the legs, back, wings, thighs and breasts. You can do this day-of-frying, but for better flavor place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.

Oil temp should be 375 degrees F*. Test the oil temp with a long thermometer, keep it at least an inch away from the side of the container for best accuracy. The average heat time for 3 gallons, when the ambient temperature is 40-50 degrees, is 25 minutes over a good strong flame.

Lower bird SLOWLY into the oil. Wear gloves, watch for spatter.

Test the internal temperature of the turkey when it has cooked 3 minutes per pound. It will likely need some more time, but should not require longer than 3.5 minutes per pound.

The safety sites say the internal temperature should be 165°F to 170°F in the breast and 175°F to 180°F in the thigh*.

Once temperature is reached, turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity.

Rest 20 minutes before carving.

* Since the courts still smile on frivolous lawsuits from hapless morons who apparently cannot earn an honest living, I should indicate that the oil temperatures and food temperatures I listed are from my own experience only. You should always follow the recommended temperatures on the oil and turkey you purchase.

Turkey Injection Solution / Marinade

This makes a large amount. Good if you are marinading in-bag, but way too much if you are just after some injection sauce. Quartering this recipe ought to give you the right amount for injecting.

2 cups butter
1/4 cup onion juice
1/4 cup garlic juice
1/4 cup Louisiana-style hot sauce
1/4 cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer