How to Deep-Fry a Wild Turkey

Deep-frying a wild turkey will leave the meat succulent and as an added bonus, result in a crispy skin. As part of a Southern tradition, deep-frying turkeys have become a staple for many families. The quick preparation and mouthwatering effect gives you a memorable celebration.

Difficulty: Moderate

Instructions

Things You'll Need:

• 10-15 lb. wild turkey Knife 40-60 oz. pot Fryer basket Fryer Propane gas tank Deep-fryer thermometer Meat thermometer Peanut oil

Plucking the Turkey

1. Drop bird into a 150-degree F bath of water and begin to pull out feathers. Remove the larger wings at the first joint of the turkey. Cut off head and feet.

2. Remove entrails by cutting through the skin from the breasts to the bird's vent. Make the hole large enough for your hand and pull out vital organs.

3. Choose a spot to set up outside that is away from your house and not on the grass. Determine the amount of oil you need to use by placing bird in fryer full of water and pour back into measuring cups. Allow for at least 2 inches to be over the turkey.

4. Pour peanut oil into fryer. Use amount determined in Step 3. Heat oil for 25 to 30 minutes till it has reached 325 degrees F--measure temperature with fryer thermometer. Lower turkey slowly into the hot oil.

5. Take temperature of turkey periodically with meat thermometer until it has reached 170 degrees F in the breast and 180 degrees F in the thigh.

6. Slowly lift turkey out with basket handle and let rest for 15 minutes.

7. Carve turkey.

Tips & Warnings

• Keep a fire extinguisher handy in case of fires. Butchers can help you pluck and clean a turkey, but ask around first before bringing one in. Different oils such as canola and corn can be used, but never olive oil.
• Fried turkeys should not be stuffed prior to frying; for presentation you may stuff it after it has cooked. Always use clean utensils to prevent contamination. Do not leave unattended.

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