What you will need:
- 1 – 10 pound turkey (big turkeys will not fit in the cooking pot)
- Approximately 5 oz. of Texas Grilling Magic™
- 1 – meat injector
- Injector spice (or make your own, see below)
- Usually 4 to 5 gallons of peanut oil
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A special note from a newsletter subscriber who fries over 30 turkeys a year:
“I find it better to lower the turkey into the pot with the breast down in the pot either on a stand or hung”. He also suggest using two people if it is at all possible for safety reasons. And this point is excellent-TURN OFF THE BURNER BEFORE YOU LOWER THE BIRD INTO THE POT…AS SOON AS YOU SEE THAT YOU WON’T HAVE BOIL-OVER, JUST RE-LIGHT THE BURNER. He also suggest a getting the grease up to 360 degrees and then putting the bird into the oil and then letting the pot cook around 340 degrees. This will allow for a prettier bird with the skin not too burned.”
You should never fry a turkey inside the house or even inside the garage. The high temperature cooker you will be using is extremely dangerous is the oil spills out of the pot and starts a fire. So give yourself plenty of space in the open before you fry the turkey.
First, you will need to measure how much peanut oil you will need to put into your cooking pot. The way to do this is to place the turkey in the pot and then fill the pot with water and cover the turkey completely plus 1 inch over the top of the turkey. Remove the turkey and make a mark or measure the pot to see how full the pot should be filled with peanut oil. Pour out the water and completely dry the inside of the cooking pot before adding the peanut oil. Fill the cooking pot with the appropriate amount of peanut oil and place on the high temperature burner. (Remember get out of the house or garage, get in the open air to do this in case there is a fire) You can turn on the gas burner to get the temperature of the oil up to 375 degrees to fry the turkey.
While the peanut oil is heating up (this can take up to 30 minutes) prepare the turkey for frying. Make sure the turkey is completely dry. You may wish to inject the turkey with a marinade or spice of your choice. There are several flavors in the market. Or you can make your own injection flavoring with melted butter and a couple of ounces of Texas Grilling Magic™. Just melt the butter in a sauce pan and add Texas Grilling Magic™ to the melted butter and let it simmer for a couple of minutes. Continue to cook and mix together. Be careful not to burn the mixture. Place in the meat injector and inject the turkey in several places. You will need to run a wire hanger thru the neck area of the turkey so you can remove the turkey from the pot when it has cooked. Some of the cookers come with a basket so you will not need to rig up the wire carrier.
Cover the turkey with Texas Grilling Magic™ and when the temperature of the peanut oil gets to 375 degrees you will take the turkey out to the pot and lower the turkey very gently into the peanut oil. The oil will boil vigorously at first so watch for boil over and be extremely careful. If your cooker has a basket put the turkey in the basket and lower into the oil. Please be careful and never drop the turkey into the hot oil. You should put the butt end of the turkey into the oil first and lower down with the neck area up in the pot.
Cooking times for frying a turkey are fairly fast. You can count on 3 ½ to 4 ½ minutes per pound of turkey. So a 10-pound turkey will need to cook for at least 35 to 45 minutes. Cook until the turkey floats to the top of the oil. Remove turkey and apply melted butter and seasoning (Texas Grilling Magic™) to the outside of the turkey while it is still hot. Serve in 15 minutes while it is still hot.