Deep Fried Turkey Made Safe & Delicious


Select the Right Bird: Choose a turkey that's 12-14 pounds for the best results in the fryer, ensuring even cooking and a juicy interior. 

The Leg Meat That's Fall-Off-The-Bone Tender Thawing is Key: Thaw your turkey in the refrigerator for 24 hours per 4-5 pounds of bird, preventing oil splatters caused by excess moisture. 

Dry Brine for Flavor: Season your turkey with a dry brine mixture, allowing the flavors to penetrate and create a delicious, crispy skin. 

Proper Equipment Matters: Invest in a high-quality turkey fryer with a thermometer to maintain the right cooking temperature, typically 350-375°F. 

Safety First: Always fry your turkey outdoors, on a flat surface, and keep a fire extinguisher handy in case of any mishaps. 

Monitor Cook Time: Fry your turkey for about 3-4 minutes per pound and use a meat thermometer to ensure it reaches an internal temperature of 165°F for a safe and delicious result.