Mission Possible! Deep Frying a Turkey Indoors

Deep Fried Turkey at CHEFScatalog.com

Julie Haan has spent more than 15 years as a graphic designer, art director, and stylist. “Now I am exploring everything I never had time to enjoy. Food is no longer just a means to feed myself, but is something to experiment with and—of course—make artistic!”

After my experience brining a turkeyyum!—I am on a mission to figure out which method of cooking a turkey produces The Best Tasting Turkey Of All Time! My turkey cooking method has evolved over the years. I told you in the last blog that I was raised on a turkey farm, so I have a lot of experience with turkeys.

My first experience was with what I grew up with—a regular oven. It was good, but a little dry (there’s always gravy). But, until I got two ovens, I could not cook the turkey and all the other Thanksgiving fixings at the same time.

Then I moved on to my Nesco Roaster and discovered a wonderful way to cook the perfect turkey—and it freed up my oven for Grandma’s famous homemade dinner rolls.

After that, I moved on to brining a turkey and then roasting it in my dependable Nesco. Brining made the perfect turkey even more flavorful and juicy. Brining created The Best Tasting Turkey Of All Time—so far.

Today, I try frying a turkey. I have watched Kevin (my boyfriend and an amazing chef) deep fry a turkey outside in a giant pot with five gallons of oil and a propane burner. Scariest cooking event of my life.Waring Pro Rotisserie Turkey Fryer at CHEFScatalog.com

So, I’m going to use the Waring Pro Rotisserie Turkey Fryer/Steamer. You use it inside. It takes only 2.5 gallons of oil. And it is far less scary.

I started with research on how to deep fry a turkey. The Internet has good info on how to be safe while deep frying a turkey, plus video’s on what not to do. The Waring Pro also has great instructions—which I followed—and they began with the oil. Only use good quality oil with a smoke point 420 degrees or higher. I used peanut oil (there are no peanut issues in my house). Note: Do not use shortening, olive oil, grapeseed oil, or lard.

The great thing about the Waring Pro is the rotisserie feature. This allows you to use half the oil because the turkey rolls though the hot oil instead of being totally submerged.

The next important thing I learned came from a review of this product on CHEFScatalog.com. Check to make sure your turkey will rotate freely in the machine. The instructions say this fryer will hold up to a 18 pound turkey. (I think that would really be a challenge.) I used a 14 pounder. You must tie the legs and the wings with butcher twine. Legs are easy, but the wings can spread out during cooking. If they do, the rotisserie will not rotate. So, tie the wings down tightly!

Take the turkey and slide the rotisserie spit though the turkey. Place the spit and basket into the fryer and rotate with your hand. My turkey fit!

Take your turkey out after the fitting and fill the fryer with oil to the minimum fill line. Then turn it on to preheat to desired temperature. I set the dial at 350 F. When it is ready the light will change from red to green.

Seasoning my turkey!

Many deep fried turkey recipes call for an injectable marinade. I found a recipe that had beer and hot sauce that sounded interesting, but I created my own. Just mix all the ingredients together. Kevin uses Tony Cachere’s Injectables Turkey Marinade – Creole Style Butter. Easy and very good!

Julie’s Injectable Turkey Marinade

Injecting basting seasoning into a turkey at CHEFScatalog.com Ingredients

  • 2 sticks unsalted butter, melted
  • 4 ounces light beer
  • 2 tablespoons Kosher salt
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • 2 1/2 teaspoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon red pepper
  • 1 teaspoon black pepper

I found most turkey deep-fry recipes don’t have any seasonings on the outside of the turkey—but I wanted to see what would happened if I used a rub, too. (Note: Using a rub may contaminate your oil, so you may not want to keep it for long after frying your turkey.)

Kevin’s Blacking Rub


All measures approximate. Adapt for personal preference.

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon red pepper
  • 1 teaspoon black pepper
  • 1 teaspoon ground basil
  • 1 teaspoon ground thyme
  • 1 teaspoon white pepper
  • 1 teaspoon salt (sea salt is better)
  • 2 teaspoons cayenne pepper
  • 1 teaspoon paprika

I injected the turkey until the skin would not hold anymore. Don’t forget the legs. Then I rubbed the turkey with the Blacking Rub and waited for the oil to be hot.

Within a few minutes the light changed to green and we are ready!

Starting the frying process

  1. Place the rotisserie spit in to the basket.
  2. Slowly lower the basket into the hot oil. (There are three lowering safety bars inside the fryer to hold the basket. Just grasp the basket handles to release and lower.)
  3. Turn the rotisserie toggle to on and let your turkey roll.

What Turkey Preparation Method Produces The Best Results at CHEFScatalog.com Fried Turkey at CHEFScatalog.com My 14 pound turkey should be done in 45 to 50 minutes. You can hear the turkey frying and the house smells wonderful. Can’t wait!

At 45 minutes I stopped the rotisserie and inserted a meat thermometer. But, the temperature was not up to 165 F inside. Back in the fryer for five minutes! I can wait, I can wait. I can wait.

Five minutes later, I check the temperature again. This time it’s perfect—and the turkey is golden brown and crispy!

Now comes “The Hard Part”—letting the turkey sit and cool for 15-20 minutes. Finally, I cut into the breast and remove a piece for tasting. I take a bite and It. Is. Amazing! Juicier than the brined turkey. I make the formal declaration, “This is The Best Tasting Turkey Of All Time!” And, smart man that he is, not so much as an “I told you so” from Kevin.

After this wonderful turkey, I look over at the fryer and realize I have a ton a clean up to do. To my surprise, the basket cleans easily in a little hot water and all the parts remove from the fryer for easy cleaning.

What about getting the oil out of the machine? No problem! A little spigot in the front with a hose (provided) makes oil removal easy.

What’s next? Maybe a smoked turkey? Mmmm. Stay tuned!

Shop the Fresh Valley Collection at CHEFScatalog.com

Tell us what you think...

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s