How to Deep Fry a Thanksgiving Turkey

0 Comments | Rating: 0 | |

Deep-frying turkey has gained popularity as a delicious way to prepare a Thanksgiving feast. This turkey cooking method originated in the south, but people all over the country are taking their birds outdoors. Although deep-frying requires more care and attention than traditional slow roasting, it is faster, and the end result is just as juicy (sometimes juicier!).

If you want to try your hand at making deep-fried turkey this year, follow these steps to do it correctly and deliciously.

Things You Will Need

* 3-5 gallons of oil with a high smoke point (peanut, corn, or safflower)
* outdoor frying equipment (King Kooker and Bayou Classic are top-selling brands)
* liquid seasoning injector to flavor the turkey
* liquid flavoring blend
* 8-14 pound turkey
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Step 1

Before putting the turkey in the fryer and firing it up, you must season the turkey through liquid injection. Because spices and juices will not stay on the outside of the bird during deep-fry, the flavorings have to be injected into the raw meat. The injection needle is very fine, so your marinade can only contain liquids and fine particles. No minced garlic, rosemary blades, or chives, etc.

A simple and delicious injection marinade can be made with chicken broth, garlic and onion powder, mustard powder, and tomato juice. Or for a more southern flavor, try chicken broth, lime juice, and finely ground cajun spices. There are also many tasty commercial marinades.

Inject about 50%-60% of the liquid into the breasts, and the rest into the legs, wings, and thighs. One or 2 cups marinade is sufficient. Inject as deeply into the turkey meat as possible. If it's too close the the skin, the water will spatter in the deep-fryer.

Step 2

Set up the deep-frying equipment outside. The deep-fryer should come with a prong to take the turkey in and out of the oil, as well as a rack. you should pick an an area that is far from the house or garage, and preferable on a lush patch of the lawn with no dry sticks and weeds around. If you happen to deep-fry the Thanksgiving turkey outside in the snow, you'll be fine, safety wise.

Under no circumstances should you attempt to deep-fry a turkey indoors. Every year, there are numerous reports of house fires due to adventurous cooking.

Step 3

To figure out the right amount of oil to put in the deep-fryer, lower the turkey in the pot with the prong so that it touches the bottom, then fill the fryer with enough oil so that the turkey is 1 inch below the surface of the oil. Take the turkey out and wipe off the excess oil with a dry towel or paper towel.

Step 4

Heat up the oil to 350 degrees Fahrenheit. While the oil is heating, you can apply a spice rub to the outside of the turkey. Just don't use any water based flavorings. When the oil gets hot enough, gently slide the turkey in using the special deep-frying prongs, and let it fry.

Step 5

the weight of the turkey determines how long you need to fry it. This table shows the approximate cooking time for 8 to 14 pound turkeys

8 lbs - 20 minutes
9 lbs - 26 minutes
10 lbs - 32 minutes
11 lbs - 38 minutes
12 lbs - 44 minutes
13 lbs - 50 minutes
14 lbs - 56 minutes

These are rough estimates for whole turkeys. When the turkey floats to the top of the oil, it's a sign that the turkey is close to being done. Cook it an additional 10-15 minutes after it floats.

For turkey parts, a 4 pound piece needs about 15 minutes, and a 6 pound piece needs about 18 minutes. Don't deep-fry a turkey that weighs more than 14 pounds. The heavier the bird, the longer the cooking time, which means increased fire risk.

Always keep an eye on the fryer, and keep your children and pets away from the turkey.

Bake the stuffing in the oven separate from the turkey; it doesn't turn out well if it's cooked inside the turkey in the deep-fryer. For an interesting variation, you can dip balls of stuffing in batter, and quickly deep-fry them.

If you deep-fried the turkey in peanut oil, the oil can be reused for deep frying a couple more times if you purify it, and store it an opaque container or dark place. If you plan to reuse it, do so within a few weeks.