Go Back
stacy harris

Frying a Whole Turkey

Along with the cooking time being reduced, super crispy skin and juicy delicious meat will await you!


  • 4 to 5 gallons cooking oil peanut oil if no one has allergies to peanuts, for a 12 to 14 pound turkey in a 30 quart pot
  • 1 12 to 14 pound turkey
  • Turkey Dry Rub mixture of 2 Tbsp. Kosher salt, 1 Tbsp. pepper, 1 tsp. garlic powder, 2 tsp. thyme, 2 tsp. rosemary


  • Bring oil in the fryer to 375 degrees.
  • Dry the brined turkey and cover with the dry rub, inside and out.
  • Once the oil reaches 375 degrees, SLOWLY lower the turkey into the hot oil until fully submerged. This should take at least 5 minutes. The temperature of the oil will drop. Bring the temperature of the oil back up to 350 degrees and continue to cook at 350 degrees until the turkey is done, 40 to 50 minutes or when the instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees.


Courtesy of GameandGarden.com