Deep Fried Turkey

Peanut Oil

Turkey (Check fryer instructions, most accept no

larger than a 15 lb. bird.)

1 stick butter

½ tsp. garlic powder

Salt and pepper to taste

Directions:  To measure the amount of oil needed to fry the turkey, place turkey in 

fryer and add water to the top of the turkey.  Remove the turkey and the water line 

will indicate how much oil will be needed to fry the turkey.  Having too much oil can 

cause a fire.  The pot should not be more than ¾ full or the oil could overflow when 

the turkey is added.

Preheat the oil in the pot to 400 degrees.

Melt butter with spices.  Cool.  Pat the turkey dry.  Ensure that the turkey is fully 

thawed.  A frozen turkey hitting the hot oil can explode!

Rub butter mixture over turkey.  Pour any remaining butter mixture inside the bird.  

The goal is to coat the turkey in the butter so that when the turkey goes into the oil it 

is an oiled surface meeting an oiled surface.  

Carefully submerge turkey in preheated oil.   Deep fry for 3 minutes per pound and 

cook until turkey floats to the top.  Remove bird from oil.  Let rest 15-20 minutes 

before carving.

Comment:  BE EXTREMELY CAREFUL WHEN DEEP FRYING THE TURKEY!  

Do it outdoors on a level and non-flammable surface away from the house.  The oil 

will splatter and can stain concrete surfaces.