Deep frying turkey is a great alternative to roasting. Find easy deep fry turkey instructions.
Instead of roasting a traditional Thanksgiving turkey this year, try serving a deep-fried turkey. Enthusiasts attribute the increased popularity of fried turkey to its juiciness, delicious flavors and relatively quick cooking time. Review these easy-to-follow instructions and recipe suggestions and get cooking!
You'll need a 30 to 40-quart cooking pot with a basket to set the turkey on, a tight-fitting lid, and a lifting hook. You'll also need a burner and propane tank or, if your turkey fryer is equipped with a gas cooker, just the propane tank. Although turkey frying is generally an outdoor endeavor, there is an indoor electrical turkey fryer available from Masterbuilt.
Other essential equipment includes a fire extinguisher, heavy-duty oven mitts, food thermometer to test the turkey's internal temperature, and thermometer to check the oil temperature. An injector is also needed to use marinades or seasonings.
Ingredients include a turkey, plenty of cooking oil and seasonings (if desired). The Food Safety and Inspection Service (a division of the United States Department of Agriculture) recommends choosing a turkey that is under 12 pounds for the deep fat fryer. Remember to select cooking oil like peanut, sunflower, corn or refined canola, which have high smoke points. See the recipe ideas below for seasoning suggestions.
Before deep frying, a turkey should be completely thawed. Be sure to allow at least one day per 4 to 5 pounds of turkey for defrosting.
Before actually plopping the turkey into a vat of scalding oil, take the time to measure the amount of oil beforehand. Put the thawed turkey into the fry basket and place it in the cooking pot. Pour in water until the bird is completely covered, with one to two inches of water above the top of the turkey. Then remove the turkey and measure the amount of water left in the pot. That's how much oil will be needed. Be sure to drain the water and completely dry the pot before pouring the oil in.
To include seasonings, use an injector to marinade the turkey. The National Turkey Foundation recommends injecting marinade deep into the muscle, using the majority for the breast, about one-third in the leg, and a small amount in the wing section. Allow the marinade to permeate the meat for 30 to 45 minutes before cooking.
Remove plastic and wire trussing as well as any pop-up timers. Do not stuff a turkey headed for the deep fryer.
After lowering the frying basket into the deep fryer, it's time to relax ... for a little while. The turkey might be done sooner than expected, especially for those used to the four-hour roasting time. Deep-fried turkeys cook in about three to four minutes per pound, or about 30 to 40 minutes for a 10-pound turkey. Note that the skin on deep-fried turkeys tends to be very dark in comparison to an oven-roasted turkey.
Be sure to take all necessary precautions when deep-frying a turkey: Cook outside (not on a wood deck, as it could burn) on a flat surface — preferably grass or dirt — and keep a fire extinguisher nearby. See more safety tips from the U.S. Department of Agriculture.