Deep Fried Turkey

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Deep Fried Turkey

This recipe should be made outdoors; making it in the kitchen is too dangerous.
Servings 10


  • 4 gallons peanut oil
  • 3 ¼ teaspoons dried oregano
  • 3 ¼ teaspoons dried thyme
  • 10 medium whole bay leaves
  • 4 tablespoons rubbed or ground <a href=h


  • Let turkey brine overnight. Two hours prior to cooking time drain, rinse and pat dry turkey.

    Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and sage separately; add to bay leaves.

    Rub 1/3 spice mixture in inside of turkey and the rest on outside of turkey; place in roasting pan.

    Let turkey come to room temperate. Using a wooden skewer, thread neck flap securely to bottomn of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and Pope's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.

    Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360°F. Holding turkey by handle, immerse in oil. Maintain temperature at 360 °F while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.

    Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 5 minutes.

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