Fried turkey recipe

Another vote for 325 degrees. Gets golden brown instead of a dark brown. Forget the minutes per lb because I quit frying them about 8 years ago. Strictly smoke them now.

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How long per pound? I’ve seen mixed messages. Need a perfect time

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Just to add this. If you plan on injecting the turkey, and I recommend you do, be careful with some of those bottled injection fluids as I've found some of them to be highly salted.

I've always made my own and it is very easy to do, doesn't take long and tastes great in the turkey when cooked, leaving it very moist and flavorful.

This is what I do:

Melt a stick of good butter and add minced garlic, green onion, parsley, Worcestershire sauce, a bit of salt and black pepper and water equal to the amount of the ingredients in the pot to double the amount simmering.

Let this simmer for several minutes to blend all the flavors, turn it off and strain it so all you have is liquid and discard the rest. Let this cool to room temperature before injecting your birds. The butter will want to rise to the top so keep the liquid well stirred and inject the breasts, legs and thighs with this liquid and use all of it.

What I do to inject the larger pieces like breasts and thighs is insert the needle once, position it toward the top of the breast and inject, then never removing the needle, reposition it to inject the bottom portion of the breast and do this for the legs and thighs too. Less holes, less leakage of the injection fluid when the needle is removed. Also when removing the needle, put your finger over the hole and rub it kind of hard and that will stop most leakage.

Do this the night before and put the bird back in the fridge uncovered so the skin can dry out some. Next day, use some of the peanut oil you use for frying to lightly oil the skin so any dry seasoning you plan to use will stick to the bird.

I generally just do some Slap Ya Mama and black pepper right before it hits the oil.

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Melt a stick of good butter and add minced garlic, green onion, parsley, Worcestershire sauce, a bit of salt and black pepper and water equal to the amount of the ingredients in the pot to double the amount simmering.

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About how much salt do you use? I know Worcestershire has a good bit of salt so if I used your recipe for injection just wanna make sure I don’t add too much salt. I guess I’m asking for a typical size turkey, maybe on the smaller end

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In true OT fashion 350, 3.5 minutes per lb.

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I like to fry mine in the garage or in the shed out back. First thing you’re gonna want to do is fill the pot all the way up to the brim to ensure the entire turkey is covered. Next crank that fire up wide open. Want the oil to be at least 500F. One of the key things is to make sure the turkey is frozen; this helps crisp up the skin without getting burned. Season the outside of the turkey generously with Old Bay. Once seasoned, drop that sucker in with a splash and let ‘er rip.

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Can I just a put a towel down and do this in the living room of my apartment? It is suppose to rain thanksgiving day