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Deep Fried Turkey

HOW DO YOU MAKE DEEP FRIED TURKEY?

The first step to make a delicious fried turkey is to make a good brine that will infuse the turkey with flavor before it cooks. Make your favorite turkey brine which is savory, sweet and flavored with herbs and citrus notes. Place a thawed 12-15 pound turkey in the brine for 18-24 hours.

Rinse then dry the brined bird. Remove any ties on the drumsticks; the turkey should be bare. Heat up cooking oil to 325 degrees F in your frying pot. Make sure to have the proper amount of oil that covers the bird without spilling over. Place the turkey carefully in the oil and let it cook until golden brown. Pull the turkey out and check the temperature of the turkey to make sure it’s cooked through. After the oil has dripped off the bird and it rests for a few minutes, the turkey is ready to carve and serve.

HOW LONG DO YOU FRY A TURKEY?

Cook a turkey until it reaches 165 degrees F in the thickest part of the breast and the turkey is golden brown. To calculate about how long a turkey will take to cook, calculate 3 minutes per pound of meat and then add another 5 minutes. For a 12 pound turkey, it should take about 40 minutes to cook.

HOW MUCH OIL DO YOU NEED TO FRY A TURKEY?

For a 12-15 pound turkey you will need about 3 gallons of oil suitable for cooking at a high temperature. I like to use peanut oil. You may want to have a little extra oil on hand just in case.

TIPS AND TRICKS FOR A SUCCESSFUL TURKEY

  • Fry the turkey neck side down and make sure to drain the oil from the interior cavity of the turkey when you remove it from the oil.
  • If you have breast skin that looks tight, short or that might pull back during cooking, insert 2 or 3 wooden toothpicks into the bottom of the breast to hold the skin in place before frying the bird.
  • If you don’t want to brine the turkey, you can make a tasty bird by putting a dry rub under the skin of the turkey. The turkey should sit for at least an hour with the rub on it. If you put a rub under the skin, use the toothpick trick above to keep the breast skin in place during frying.
  • When you put the turkey in the fryer, the temperature of the oil will drop. Don’t worry, the temperature will rise again when the heat is turned on.

Deep frying turkey is a way to cook tender, delicious turkey in lightning fast speed. Everyone will be impressed by the golden brown color of the turkey and the savory taste. Get a turkey fryer and give it a try!

SAFETY GUIDELINES FOR DEEP FRIED TURKEY

  • Follow all the steps in the instructions to make sure you cook your turkey safely.
  • Make sure the turkey is completely dry when you place it in the oil.
  • Lower the turkey slowly in the oil to avoid splashes. If the oil looks like it is going to overflow when you are lowering the turkey, be ready to pull the turkey back out of the oil.
  • Any time you place the turkey in the oil or remove the turkey from the oil, turn off the heat to make sure that spilled oil doesn’t catch on fire.
  • Only fry a turkey outside on a flat surface. Do not fry a turkey on a deck or in a garage.
  • Make sure that you fry the turkey at least 10 feet away from any structures and that there are no plants nearby that could catch on fire.
  • Never try to fry a frozen turkey.
  • Keep an eye on the temperature of the oil. Don’t let it get over 400 degrees F.
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