dinner · gluten-free
Deep-fried turkey
Crackling-skinned, juicy turkey fried outdoors in about 45 minutes—with the safety steps that matter.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and peanuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Measure oil first: put the turkey in the empty pot, cover with water by 2.5 cm, remove the turkey and mark the water line—that's your oil level. Dry the pot completely.
-
2
Set the fryer outdoors on flat ground, far from buildings and decks; never indoors or in a garage. Keep a fire extinguisher nearby.
-
3
Inject the turkey, pat skin bone-dry, and season the outside.
-
4
Heat oil to 180°C (350°F), turn off the burner, and lower the turkey very slowly on the hook; relight and hold 165–170°C (325–340°F).
-
5
Fry about 6.5–7.5 minutes per kg until breast is 71°C (160°F); lift out slowly, drain and rest 20 minutes (the breast rises to a safe 74°C (165°F)).
