In Partnership with the Southern Weekend

Learn how to deep fry a turkey to perfection

Here's how to do it

Learn how to deep fry a turkey to perfection

One of the perks to deep frying a turkey versus cooking one in the oven is that it takes less than a quarter of the time. And in frying the turkey it comes out very moist and tasty with dark, crispy skin. But before you attempt to deep-fry a turkey there are a few steps to take to ensure a delicious turkey and safe results. Our friends over at Gulf Coast Weekend took to the outdoors to show us.


12 lb. turkey

Your favorite injectable marinade.

Tony Chachere’s Original Seasoning


Thaw the turkey. Remove everything from the inside of the turkey. After cleaning the turkey, season the inside with the Tony Chachere’s. Inject the marinade  into the turkey legs, breasts and thighs. Sprinkle the outside of the turkey with more Tony Chachere’s.  Cover the turkey and let it marinate over night. The next day, pour peanut oil into the fryer. Light the fire and let the oil heat up to 400º. Have a fire extinguisher close by! Wear gloves as you work. Place the turkey onto the pan. Slowly lower the turkey into the fryer. Fry for 3½ minutes per pound. Throttle the gas down to drop the temperature to 350º. Always keep an eye on the turkey and the temperature for about 42 minutes. Burnt turkey occurs when the temperature reaches 400º.

Remove the turkey and let it rest for a few minutes. The internal temperature should be around 160º. Place on serving dish. Carve and serve!

Still not comfortable frying on your own? Local restaurants can fry up to 20 turkeys at a time for you.