October 10, 2014 |
Tasty Recipes |
How to deep-fry a turkey
It's Thanksgiving, and you want to try something really different this year. Why not try deep-frying your turkey? It's fun, and it leaves your oven free for all the delicious sides you want to prepare. Plus, deep-frying is quite a bit faster than the traditional oven-roasting method.
If you plan on deep-frying your turkey, you're going to want to do it outside using a propane deep fryer. Choose a spot outside that is flat and level, and a fair distance away from your house, garage, shed, deck, etc.
To determine how much oil you will need to fry your turkey, place your 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, and allow the water to drain from the turkey back into the fryer. Measure and mark the water line - that line will be your guide when adding oil to the propane fryer. Make sure you pat your turkey dry with paper towels - inside and out.
- Unwrap your turkey, and remove the neck and giblets. You can save these for gravy, or throw them out.
- Add oil to the fryer (based on the water line).
- Preheat oil in the fryer to 375° F.
- While the oil is heating, prepare your turkey! Add seasoning, inject flavour - or, if you've been marinading or brining your turkey, you should be ready to go!
- When the oil is hot, 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.
- Cook the turkey about 3 to 4 minutes per pound.
- The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
- 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.