Recipe: Colleen - deep fried turkey instructions

Hi Colleen - I would absolutely love to try deep fried turkey, but I don't want to try to cook a whole one after reading all that is involved! You are a brave woman!!

It must be done outside and therefore takes special equipment, like a propane burner, huge pot to hold the bird, etc. I've seen a few comments recently that suggest trying to just deep fry cut up turkey parts, which can be done in small batches inside in your deep fryer. I'll probably attempt that soon.

But, since you want to do the whole thing, I hope you find this link to the National Turkey Federation website helpful. They have really complete instructions, plus recipe for a marinade. If you search the internet, you'll find many other marinades for fried turkey, especially cajun ones.

http://www.turkeyfed.org/consumer/cookinfo/fryturk.html

Lastly, I'm sure your oil could be reused, especially if you strain it after it's cool and refrigerate it. Unless oil gets way too hot, or you are frying pungent foods like fish, you should be able to use the oil several times. Peanut oil is suggested for deep frying like this, but I've read that many cooks use canola oil because it's so much less expensive, and since you need 5 gal. of oil for this, cost isn't something to dismiss (at least for me).

Good luck and let us know how it turns out (and if it is worth it!).

Happy Holidays,
Terrie