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Deep-Fried Wild Turkey

A plump, juicy turkey is the traditional Thanksgiving meal centerpiece. Spice up this year's bird by deep-frying it to perfection.


  • 3 to 5 gallons peanut oil
  • 1 wild turkey cleaned
  • Seasonings of choice (both injectable and dry rubs work well)

Heat the oil to 300 to 350 degrees. Rub the turkey with seasonings and inject with further seasonings, if desired. Hook a wire coat hanger around each of the drumsticks and carefully lower the turkey into the oil. Cook for 3 1/2 to 4 1/2 minutes per pound or until a meat thermometer inserted into the white meat registers 180 degrees. The turkey tends to float when cooked through. Remove the turkey from the oil and drain well. Wrap in foil to keep warm. Let stand 15 to 20 minutes before carving.

Yield: 10 servings depending on the size of the bird.

Deep-Frying Safety

  • Always make sure the turkey is thawed completely.
  • Clean the turkey in the same manner you would for roasting.
  • Do not stuff the turkey when deep-frying.
  • To determine how much oil to use in the deep fryer, fill the pot with water and lower the turkey into it. The water should cover the turkey without spilling over. Remove the turkey and measure the amount of water left in the pot. Discard the water and fill the pot with oil.
  • Be sure to dry the turkey thoroughly before lowering it into the oil.




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