The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
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First of all you need a large cooker that is made to fry a turkey, one brand is King Kooker. It is placed on a gas burner attached to a propane tank and it must be done OUTSIDE. (I have heard many stories about people burning down their homes because they tried this inside.)

The pot is about 2 feet tall. The sets that are available for frying turkeys come with a pot, a frying rack and a lifting hook.

The turkey needs to be thawed and cleaned 24 hours before you are going to fry it. To check how much oil you are going to need, put the cleaned turkey over the frying rack and then place it in the pot then cover with water. Pull the turkey and rack out of the water. The top level of the water is how full you will need to fill the pot with peanut oil (it’s the best). If you should put too much oil in the pot and it is 365º, you are then in trouble. Putting the turkey in the hot oil is very dangerous. So by marking the water line you will know exactly how much oil you will need. You must do this every time you fry a turkey, since they weigh different amounts.

Now dry off your turkey and put your favorite seasoning all over, don’t forget the inside. We use different kinds of Cajun seasonings. Some people just use salt, pepper and garlic. Some people inject seasonings into the turkey. You do what you like.

Now wrap the turkey and place in refrigerator to marinate for 24 hours. Now you are ready to fry.

It is best to keep your grease between 365º and 375º, never let in drop below 340º. If you get the oil too hot (over 390º) it will begin to smoke. This amount of oil will take about 20 minutes to reach the desired temperature.

Be sure the turkey is dry before placing in the hot oil. You may want to sprinkle a little more of your spices on the turkey. Place the turkey over the frying rack. Use the hook that comes with the set. This will help keep your hands from the hot oil.

Slowly lower the turkey into the oil. You may need to lower and raise it a few times to vaporize any water left on the turkey. BE CAREFUL.

For the best results fry the turkey for 3 1/2 minutes per pound.

You will need to find a secure place that you can place the turkey when it comes out of the grease. We hang ours on a strong nail, but you could sit it somewhere that will not burn, like a cookie sheet. You must also get something to help you hold the metal hook when you remove the turkey from the grease. The heat does transfer through the metal and it will be too hot to handle.

The turkey will need to “rest” 20 minutes before slicing it.

That’s it. It really is very easy. You must be prepared and take all safety precautions that you can. I know I was very basic, but you can’t be too careful when dealing with all this hot grease!