Deep Fried Wild Turkey



Absolutely the best wild turkey you will ever prepare, it is a lot of work but lots of fun as well.

What you need:

1 Fresh wild turkey
Outdoor propane burner with adjustable flame (Wal-Mart now carries the kit or separate components)
24 quart aluminum pot or equivalent
High temperature thermometer with a clip to hold to pot
5-6 gallons of Peanut Oil
Marinade syringe
Fisher's all purpose seasoning (see recipe from index)
Gloves, long sleeve shirt, eye protection

When you are preparing an area to cook this turkey, I would recommend that you lay down cardboard or some material on your garage floor to keep boiling oil from staining your garage floor. Remember to cook the turkey outside the house, preferably in the garage. To determine the amount of oil needed, lower the turkey into the pot and cover up to the leg opening with water. Only cover the opening at the top of the legs. Remove the turkey and measure the amount of water. Use the same amount of oil in place of the water when frying the turkey.

Now to the turkey:

Thaw the turkey completely or buy a fresh one from your grocery store. Remove the giblets. Wash the turkey and pat dry with paper towels. This is very important if you put a turkey into boiling oil with water on it, it will cause the oil to bubble rapidly and shoot oil through the leg opening like a volcano. It will burn you if you are not properly protected. Dissolve an amount of Fisher's all purpose seasoning in 1 cup of warm water.  Inject the turkey in several places with the mixture. Place the turkey on the frying rack with the legs facing up. Pour
the necessary amount of peanut oil into the pot. Light your cooker and heat the oil to 380 degrees. When the oil is heated to 380 degrees, lower the turkey into the hot oil slowly. Make sure that you have the proper protection on when doing this step. I recommend wearing a long sleeved shirt, work gloves and protective eye glasses. While cooking, hot oil will spew up through the turkey's body like a fountain. Be sure to use a lifting hook and lower it slowly. The oil temperature will drop to 350F when you insert the turkey. Fry the turkey for about 3 1/2 minutes per pound of turkey, keeping the temperature at 350 degrees. One sure way to insure that your turkey is done is by checking the thigh joint for doneness. Most turkeys have a wire holding their leg joints together. I use a
pair of needle nose pliers and cut the wire in order to check the thigh joint for doneness. Cut into the thigh joint, pull it back and look to see if it's done. If not, then cook the turkey for about five more minutes. The next step is to pull the turkey out slowly and set it on a large cookie sheet or some sort of tray and
allow to drain. Remove the turkey from the frying rack using caution (it's still hot) and set on a platter. Enjoy the juiciest wild turkey you ever put your teeth on. Serve with all the traditional fixings.

Serves the whole gang.


Copyright 1995-2002 FishersNet