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Deep-Fried Butterball Turkey

  • 14 lb. or less – Can be deep-fried whole.
  • 15 lbs. or more, separate the legs and thighs from the breast and fry them separately.
  • Preferred Seasonings or Injected Flavors
  • 2.5-3 gallons of Oil (Popular choice: Peanut Oil)
  1. Completely thaw your turkey, or use a fresh turkey.
  2. Take the wrapper off of the turkey, and remove and discard the neck and giblets. Pat dry.
  3. Add oil to the fryer*. Preheat oil in the fryer to 375° F.
  4. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavors. Tuck in the legs.
  5. Once the oil is heated, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on. Set the timer and cook the turkey for about 3 to 4 minutes per pound.
  6. Cook all dark meat to an internal temperature of 175° F to 180° F, and all-white meat to an internal temperature of 165° F to 170° F.
  7. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.

*NOTE: To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the waterline, and use that line as a guide when adding oil to the fryer. There should be at least 3 to 5 inches from the fill line to the top of the pot so the oil doesn’t boil over.

This is a basic how-to, frying a turkey can be dangerous. See Butterball’s video here.

  • Children and pets should be nowhere near a deep-frying setup. There shouldn’t be even the remotest chance that they’ll get anywhere close to it.
  • You should read and follow all the manufacturer’s instructions and warnings included with your deep fryer, and follow those instructions in all instances in which they deviate from what provided.
  • Never use outdoor frying set up indoors, or in any enclosed or covered space, and never use an indoor fryer outdoors.
  • Plan on being outside for a couple of hours: Responsible turkey fryers do not leave things unattended. (Alternatively, find people to relieve you if you want to go back inside.)
  • Don’t drink and fry.
  • Food Town accepts no responsibility in providing this how-to.

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