Deep Fried Turkey
Deep frying a turkey is not for everyone,but if you are careful,it is the BEST tasting turkey ever. There are several videos online on how to fry a turkey,I would suggest that. I can't stress enough do not have children anywhere near this process.
It is an investment,it's best to have a turkey fryer,long gloves,turkey lifter and thermometer.
My brother in law is the assigned turkey fryer in the family,we usually fry two turkeys because we are buying smaller birds (to fit in the fryer and for ease of handling) AND because my family likes to eat!
- 10-12 lb fresh turkey
- salt and pepper
- ground paprika
- garlic powder
- peanut oil
How to Make Deep Fried Turkey
- 1Step 1.Prepare the turkey. Clean turkey and make sure there are no pop up tender timer devices or anything left inside. And, most importantly it must be completely dry. Secure the legs, neck flap, wings and tail to the body of the turkey.
To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two. With the turkey and the water there should still be several inches of room between the oil and the top of the pot. If it's a close call, then you need either a bigger pot or a smaller turkey. Remove the turkey and measure the water. This is the amount of oil you will need.
amount of oil you will need.
Step Two: Combine seasonings.Dry and season the turkey.
Step Three: Make sure that your turkey fryer is completely dry.
Step Four: Add the oil to the turkey fryer and bring it to a temperature of about 375 degrees. You should really get a good thermometer so you can get the temperatures right.
Step Five: The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey in. You are going to lower the turkey into the pot of very hot oil. The oil is going to splatter. You need some very good cooking gloves and a way to put the turkey in the oil while you are a safe distance. Slowly lower the turkey into the oil.
A good method here is dunking. When you lower the turkey into the oil it will boil up. This is why you want the burner off when you do it. You might not need to do more than a single dunk but you should be prepared to raise the bird out of the oil it it starts boiling up. You can greatly reduce the mess and risk of personal injury by lifting the bird up as the oil boils around it. A couple of dunks and the turkey should be nicely settled in.
Step Six: Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees F. At this point you can go take a breather. But don't wander too far because that turkey will be done soon. A deep fried turkey cooks at 3 1/2 minutes per pound.
Step Seven: Remove the turkey from the oil when it's done. Do this slowly and after you have turned off the burner. Let the turkey and drain