Basic Deep Fried Turkey Recipe

fried-turkey-butterball-electric-fryerIngredients

Peanut Oil for frying
1 whole 10-14 pound turkey
1 tablespoon salt
1 tablespoon ground black pepper

Instructions

Completely thaw turkey if frozen. Remove neck and giblets. Cut off excess skin and be sure there is a 1-inch hole around the neck area.

Pat the turkey completely dry both inside and out with a paper towel. Rub the outside and inside with salt and pepper.

Pour oil in the Indoor Butterball Turkey Fryer and heat to 350 degrees Fahrenheit. Place the turkey in the fryer basket and lower carefully into the hot oil. Close the lid and cook according to turkey fryer instructions per pound.

Use a meat thermometer to measure the internal temperature. Turkey is done when internal temperature of the breast meat is 180 degrees. Carefully lift the basket out of the fryer and allow the turkey to drain for 10 minutes before slicing.

10 Responses so far

  1. gabriel enriquez says:

    how long does one fry a 14 pound turkey at 350 degrees .

    • Jereme says:

      For optimal results it is recommended that you fry your turkey at 400 degrees for 3-4 minutes per pound. A 14 pound turkey would take approximately 45 minutes. If you are frying at only 350 degrees you will obviously need to plan for a longer cooking time, approximately 1 hour.

      You will want to check the internal temperature to make sure the turkey is cooked thoroughly. Dark meat should be 175-180 degrees while white meat should be 165-170 degrees.

  2. Billy says:

    Well, we did a test burn 10 days before Thanksgiving.
    Don’t forget you will have to procure gravy with this method.
    We have a local turkey operation that has hormone free fresh hens, Koch’s Tamaqua PS. Then of course even closer is Jaindl where we can purchase fresh hens but no warranty for hormones or organic feed. Both sell 6 kinds of gravies.
    The unit runs a little lower in temp than indicated. You need to keep it as hot as you can and use a good thermometer several times to check.
    :03 /pound was perfect!
    The stuffing was not done in the oven as quickly as the turkey but I had made onion soup.

    Also a friend came over 2 hours before to save his oil and electricity. 0:33 later it was gorgeous!
    All three turkeys we used a cajun rub after drying the bird. The meat was moist, tender and the best ever by unanimous vote. The spice was a nuance in the meat but my son, his friend and I fought over the skin on the carcass later after the meal.
    The device was a failure for half chickens or peking duck. Now in October 2014 writing this has motivated me to make a turkey on Monday. Thanks all and enjoy yours.

  3. PeeWee Forck says:

    How long per pound do you figure on a Turkey in a greeseless fryer?

  4. MaryBettie Form says:

    We ordered our turkey fryer from QVC. After reading the directions, we see we do not have the marinate or turkey seasoning. We do not have time to order them from you and receive it by Thanksgiving. I am willing to make my own but don’t know where to start. If I make a rub as I usually do for a roast turkey, will this do it?

  5. Marsha Smith says:

    Have misplaced my booklet for my fryer.How much peanut oil do I use?

    • Jessica Timmins says:

      There should be minimum fill line and a maximum fill line on the inside of the fryer that tells you how much to use. I recommend starting with the minimum, then putting your turkey in and filling a little more if needed.

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