Deep frying a turkey

Raul's Turkey frying recipe and FIRE WARNINGS.
Deep frying a turkey is a safe activity, if proper directions are followed.

Please read completely, we want you to have a safe and enjoyable experience.

Buy turkey ahead of time and allow to thaw. 
DO NOT DEEP FRY A TURKEY THAT'S NOT THAWED. THIS MAY CAUSE THE OIL TO SPILL OVER AND FIRE MAY OCCUR. It is best with a turkey weighing around 14 lbs. (Note: There are 3 sizes/types of fryers, the large ones will accommodate around a 20 bird or even 22, depending on bird's physical built ) The tall and narrow ones will use less oil.

Write down the weight of the turkey...Beer may later impair memory.

Make sure to clean turkey (take the stuff out of it) & allow it to thaw completely before starting.

A good trick: Before thawing, place frozen turkey in pot and cover with cool water so as to just cover the turkey. Then pull turkey out and mark the spot on the pot. This will give you the approximate level which you'll need of oil...you may even leave a couple of inches below marked level and then add oil if needed. (Use peanut oil if at all possible-it will not burn as easily). Anothjer alternative if you are not going to reuse the oil..."CLEAR" oil from Sam's Club- at about 1/2 the price and the burning level is 425 degrees.
OIL LEVEL SHOULD BE CLOSE TO 1/3 OF POT LEVEL, IF IT IS HIGHER, YOU MAY NEED TO RE-CONSIDER SIZE OF POT. An actual Turkey fryer, either basket or skewer style, is STRONGLY recommended (it's taller-thinner). It will usually save you money by using less oil.

WARNING: Always fry turkey outdoors and NOT on a wooden surface. 
Always place turkey in oil very slowly-the difference in temperature will cause the oil to rise. Always check your rig for leaks and cooking condition, you are dealing with fire and gas. Do not leave unattended.

Getting the turkey ready: 

Personal note: I like to wrap onions, garlic and cajun seasoning in a piece of cheese cloth and stuff it in the turkey cavity...they will come out kinda charcoalish you may then discard---you may choose to skip this process.

Preparing for flavor: 

Inject fully thawed turkey (2-4 days to thaw in refrigerator) with your favorite flavor of "Cajun Injector" seasoning

Rub turkey well with oil or slowly melted butter, or just dampen bird then sprinkle creole seasoning (or a mixture of creole seasoning and red pepper) all over and inside,...for Turkey Frying, I like "Slap Ya Mama" the best  it will almost look like a red turkey. You can adjust the mixture to taste. Allow this to sit in ice box for 24 hours. You can delay the injector to about 60 minutes before cooking if you choose.

When ready to cook, bring oil to 350 degrees (use a long-stem thermometer) and immerse turkey (neck down/legs up) very slowly, bring to 350 degrees again and maintain at that temperature for about 3 - 3 1/2 min. per pound.  If in doubt, come down to between 325 - 350 degrees. By the way, after guessing the weight of the turkey, put the beer down and go back and look at your note and the actual weight.. 


When cooking, oil will run thru body like a fountain if there is nothing in the cavity---if there is, you will still be able to see oil coming thru and up. Check thigh joint for doneness.

When ready, take out and allow to sit/drain for about 10-15 minutes before carving.

REMEMBER: the oil will stay HOT in the pot for hours...be careful. When the oil has cooled down, you may strain it as needed and save it for another day. A cheese cloth in a strainer works well. Save in a cool place to preserve.


Although I have never had a flare-up, I like to keep a bag of flour and/or sand handy in case a small fire flares up....never use water.


OIL HINT: Unless you are going to use it over and over, it is not necessary to use and pay for Peanut Oil. I use CLEAR Oil from Sam's Club. The smoke/burn point is lower thatn Peanut Oil, but still at 425, which is about 75 to 100 degrees higher than where you will be frying your turkey. Use a themomether when heating oil and you will have no problem.