Nov 3, 2014 · This deep fried turkey turns out tender, juicy, and flavorful EVERY TIME (thanks to an easy fried turkey rub + peanut oil). AND the cooking time is trimmed to under an hour by using an electric turkey fryer!

For the most delicious turkey ever, you’ve gotta deep-fry with LouAna Peanut Oil. For bonus flavors points, go for fresh herbs in your marinade.

Deep frying a turkey in peanut oil is a delicious and popular way to cook a Thanksgiving or holiday centerpiece. The process may seem daunting, but with proper precautions and knowledge, anyone can achieve a juicy and flavorful deep-fried turkey.

Peanut oil tops most lists for the best oil for deep frying turkey, and all for good reason! With a smoke point of 450°F, peanut oil has a mild taste and a good dose of healthy fats. It is also an affordable option and provides excellent results when used in a turkey fryer.

Jan 16, 2025 · Peanut oil is the top choice for frying turkey breasts. It has a high smoke point, clean taste, and allows the coating to crisp up perfectly. Follow this simple step-by-step guide to learn how to deep fry a turkey breast in peanut oil for finger-licking good results.

Aug 31, 2024 · Frying a turkey breast in peanut oil is a fantastic way to get deliciously moist, tender meat with an ultra-crispy skin. Unlike roasting a turkey breast which can easily dry out the meat, deep frying locks in all the juices for unbeatable texture.

Lower the turkey into the peanut oil. The oil temperature may drop which is normal and expected. Adjust the burner to maintain an oil temperature between 350 and 375 degrees F while the turkey cooks. It should take approximately 3.5 minutes per pound to cook your turkey completely.

Oct 29, 2024 · Peanut Oil (About 3 to 3 ½ gallons) This will depend on the size of the turkey and fryer. See your manual for instructions or our tips for determining the amount of oil. Oil Options: Peanut oil is the go-to for frying thanks to its high smoke point and neutral flavor.

Nov 1, 2022 · Say goodbye to a dry and sad baked bird! It all starts by injecting a whole turkey with a butter marinade and refrigerating it for 24 hours. Cooked in a stock pot (outside!) in peanut oil at 350 degrees and fried for 3 ½ minutes per pound (for example, a 13-pound turkey will take about 45 ½ minutes).

Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 °F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels. Safety tips: The turkey fryer needs to be outside on a flat surface.