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How-To Video: Frying a Turkey

Transcript: How-To Video: Frying a Turkey
[You’ve heard of it.  Maybe you’ve tasted it.  Maybe you’ve even done it.  And once you have, you’ll crave the unique flavor and texture of a deep-fried Jennie-O Turkey Store Turkey.

Here are some guidelines on how to do it safely and with delicious results. 

First, thaw the turkey by following package instructions.  Remove the turkey neck and the giblets from the appropriate cavities.  Rinse the turkey thoroughly inside and out with cold water. 

You’ll require a 30 to 40 quart heavy-duty deep frying kit, propane tank, candy thermometer, meat thermometer and peanut oil.  A fire extinguisher should also be readily available.  Place the fryer on a level dirt or grassy area.  Wooden decks and concrete should be avoided due to potential fire and staining hazards.

Follow the deep fryer’s enclosed instructions carefully to determine the amount of oil required and specific instructions for use.  Pre-heat oil to 350 degrees per manufacturer instructions.  Remove both the handi-clasp and pop-up indicator from the turkey before cooking.  Place the turkey in the basket with legs facing up.  With a paper towel, pat the turkey to remove as much excess moisture as possible.

Carefully lower the turkey into the heated oil.  Whole turkeys require approximately 3 to 4 minutes per pound to cook.  Be sure to monitor and maintain an oil temperature of 350 degrees throughout the frying process.  Carefully remove the turkey and check to see that it has reached and internal temperature of 180-degrees in the thigh.

Here are a few additional frying tips.  Turkeys weighing 8 to 10 pounds are best for deep-frying.  Do not stuff turkeys for deep-frying.  Never leave hot oil unattended.  And finally, allow the oil to cool completely before disposing or storing.

Crispy outside, juicy and tender inside!  For additional cooking information, recipes and more – visit jennie-o-dot-com.  Deep-Fried Jennie-O Turkey Store Turkey – just another reason to “look at turkey now.”
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