How To Deep Fry A Turkey
A lot of people are cautious and uncertain about how to deep fry a turkey. Turkey is a very popular meal, especially around the fall and winter holidays. Most people often find improperly cooked turkey to be dry and distasteful. The new craze of deep frying a turkey promised a moist and flavorful meal. Yet, numerous cooks are hesitant to try it after horror stories of disaster. Learning the proper techniques to deep fry a turkey is very important for both taste and safety. With a few simple steps and tips, a crispy, moist turkey can be on the table in no time!
To deep fry a turkey you will need:
- Deep frying pot 40 or 60 quarts or turkey deep frying cooker
- Basket for the cooker
- Propane tank/burner
- Thermometer for meat
- Thermometer for oil
- 3-5 gallons of corn oil, peanut oil, or canola oil for the pot
- Marinate or spices to inject and rub on the turkey
- Check the needed amount of oil for purchase by placing mom-marinated turkey in the basket in the pot. Cover with water to about two inches above turkey. Remove and allow the bird to dry. The amount of water in the pot is the needed amount of oil to fry a turkey.
- Inject your turkey and rub it with spices the night before frying. Make sure that the turkey is thawed if a frozen one was purchased.
- Choose a location that is outdoors and on level ground to deep fry a turkey.
- Use the oil thermometer to heat the oil in the pot to about 325 degrees.
- Place the turkey in the heated oil. Once the turkey is in the pot, the oil should reach about two inches above it.
- Deep fry a turkey three minutes per pound of its weight.
- Use the meat thermometer to check the temperature of the turkey. The breast area should be about 170 degrees and the thigh areas about 180 degrees.
- Cook a couple more minutes if the temperature of the meat is too low.
- Never leave the oil or turkey unattended.
- Allow the oil to cool before moving it.
- Overcooking the turkey will cause it to be dry.
- Do not try to fry a stuffed turkey.