We’ve all seen them. You know what we’re talking about. The videos that surface this time of year. People trying to deep fry their Thanksgiving turkeys — and failing. Big explosions. Big fires. This year we’re brave enough to do it ourselves… because with Frizzle on our side, we can do ANYTHING!!!

Step One: The Prep

Choose your turkey… and thaw it!

When choosing a turkey, you’ll want to aim for about 1-1.5 pounds per guest at the table (don’t worry, that includes leftovers). Smaller birds will always be more tender, if that’s your thing! If your chosen turkey is frozen, you’ll want to allow ample time for it to thaw out. (Still-frozen turkeys are what can cause the dangerous explosions 👀). Every 4-5 pounds of turkey require about 24 hours in the fridge — on the bottom shelf, in case of leaks — to thaw!

Figure out your oil level

Here comes the science (kinda). Once your turkey is thawed, grab your fryer pot and toss your turkey in it. Now, add water until it’s completely submerged by a few extra inches. Now remove the turkey, letting the water drain back into the pot. And that folks, is  your oil level!! Make sure to mark it on the outside of the pot to reference for later.

Now make sure to pat the turkey completely dry — any moisture at all can be hazardous in the frying process!

Season that turkey

Once your turkey is fully thawed, completely dry, AND you know your oil level, it’s time to season it. This part is your call — you could inject it with a marinade (butter + broth + lemon juice + salt, pepper, onion & garlic powder is good), or you could give it a good old dry rub (paprika + cayenne + thyme + salt + pepper + garlic & onion powder do the trick). 

Step Two: The Frizzling

Alright, it’s Frizzlin’ time!!!

Heat up the Frizzle… Grab your Frizzle (you’re gonna need a few jugs) and heat it to about 350ºF. Don’t sweat it, Frizzle was built for this kind of heat. Once the oil is hot, turn the burner OFF.

…and fry it!

Now very slowly and very carefully lower the turkey into the pot, making sure it’s fully covered by the oil. Now turn the burner back on, bringing the oil back up to 350ºF and keeping it there. Fry the turkey for about 3-4 minutes per pound! You’ll know it’s done when the thickest part of the breast reads 165ºF on a meat thermometer, and the thickest part of the thigh reads 170-175ºF.

Step Three: The Resting (and Eating)

Once your meat thermometer reaches all the right numbers, your turkey is ready! Make sure all the burners are off before you carefully remove your turkey from the pot, and allow it to rest for about 20 minutes on a baking sheet. Resting is crucial — it allows all the juices to redistribute throughout, making sure your turkey is extra delicious.

After 20 minutes, transfer to a cutting board, carve, serve, and ENJOY!!!! Make sure you’re stocked up on “Frizzle”— our chemical-free, naturally refined, high heat cooking and frying oil made from 100% olives!