Deep Fried Turkey

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  • 1 (12-16 pound) whole turkey
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/3 cup dry sherry
  • 6 teaspoons garlic powder
  • 5 teaspoons lemon pepper
  • 5 teaspoons onion powder
  • 2-3 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 2 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 5 gallons peanut oil


Step 1

Blend all the ingredients well and let stand 2 hours. Strain marinade and place in an injection needle. Inject the marinade into all parts of the bird.

Step 2

Place the bird in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird occasionally.

Step 3

Preheat the cooking oil to 350 to 375 degrees F in a kettle large enough to hold the entire bird. Tie the legs of the bird together with wire. (It helps hold the bird together and provides a way to lift it in and out of the oil.) Carefully place the bird into the oil and fry 3 1/2 to 4 minutes per pound. You can try using a sturdy broomstick, or even an oar to lift the bird.

Step 4

Be careful when frying a turkey! It is VERY hot. It helps to have two people to lift the bird.

Step 5

You can usually re-use the oil up to 3 or 4 times. Filter it first through a fine strainer to remove food, and particles. Then strain it through cheesecloth. Store in fridge or freezer. If the oil smells rancid, or pops or smokes, do not re-use it.

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