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Fried Turkey



8 to 12 pound fresh turkey

Approximately 4 gallons oil (vegetable, peanut, or canola) for frying


  1. Fill a 30 to 32 quart stockpot ¾ full with vegetable oil. Do not overfill.
  2. Using an outdoor burner and a 12 inch oil thermometer, heat oil until it reaches 375 degrees.
  3. If using a frozen turkey, let the turkey thaw completely before cooking. Remove turkey from refrigerator and dry with a paper towel. Let it sit at room temperature for 20 minutes. Cover turkey with dry rub or season with salt and pepper or use a turkey injector to inject meat with brine.  Inject breast, legs and thighs. Place turkey on poultry rack.
  4. Before placing turkey in oil, turn the burner fire off. While wearing an apron and heavy duty mitts, use the grab hook to very slowly lower turkey into oil. Once turkey is submerged in oil, relight flame and maintain oil at 350 degrees.
  5. Cook for approximately 3 minutes per pound of turkey.
  6. Turn off flame and very slowly remove turkey from pot using grab hook.
  7. Test temperature of turkey and continue to cook until the temperature between the leg and thigh reaches 175 degrees.
  8. Let turkey rest at least 30 minutes before carving.

Foolproof Turkey Tips

  • Use a brined turkey for a moist, flavorful bird.
  • Do not stuff the turkey with the dressing. Bake the dressing separately.
  • Use a fresh turkey if available.


Safety Tips

  • Always fry a turkey outside away from any buildings or other structures.
  • Always wear heavy duty mitts and an apron while putting turkey in or removing turkey from hot oil.
  • Hot oil will splatter as the turkey goes into the oil so place the fryer on a surface that is resistant to hot oil.
  • Do not let children play near hot oil.

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