How to fry a turkey
Check out a new video on how to fry turkeys in an HP Cooker!
How to Fry a Turkey
Frying a Turkey for the moist and best tasting turkey you have ever had!
HPC Turkey Fryer
18-23 pound turkey
4 gallons of oil
Cajun Injection marinade spices
Determine Oil Level Needed and fill Oil: Before getting started place the turkey in your cooking pot and fill with water until it is fully submerged. Mark the water level with tape, then completely drain and dry the pot.
Now you can fill the pot with peanut oil to the level you marked.
Clean the turkey: Either have a fresh turkey to start, or defrost your turkey overnight(never fry frozen). Rinse the turkey with fresh water thoroughly and rub with hand while rinsing. Remove any internal parts from the cavity and set aside for alternate cooking. Pat thoroughly dry with paper towels. You do not want any water at all left on the turkey to prevent
Prepare the turkey: Inject the turkey with marinade. Using a injector that typically comes with turkey marinades, you insert as little holes as possible, but trying to get the marinade spread throughout the meat. Optionally, add turkey rub to outside of turkey.
Light the burner: Heat your oil until 350 degrees in temperature is reached.
Lower in the Turkey into the Oil: Using a turkey rack, slowly lower in the turket into the oil fully submerged. Your temperature will lower approximately 10 degrees. In less than 5 mins it should return to the 350 degrees, then Lower your propane pressure down to around 1 psi, as with an HP Cooker it should be able to maintain that temperature perfectly.
Fry: Fry for 3-4 minutes per pound. Once internal temperature reaches 175 degrees for dark meat, and 165 degrees for white meat. NEVER leave turkey and oil fryer unattended.
Remove from Oil: Turn off your propane heat, then gradually remove the turkey, allowing it to drip out all oil.
Enjoy your tasty moist turkey: After letting the cooked turkey cool down a bit, you can remove from rack and begin slicing your turkey up. Serve on a platter, and let your guests dig in!
- Jay Meral