How to Deep-Fry a Turkey
When choosing a turkey for deep frying, there are several things to consider. First, a good rule of thumb is one pound of turkey per guest, so think about your guest list before picking a bird. If you have a large amount of people for Thanksgiving, consider frying several birds, or cooking one in a traditional method for the less adventurous guests. Also consider the size of your deep fryer when choosing a bird; there should be several inches of clearance on all sides of the pot when the bird is lowered in.
For frying a turkey you should purchase an actual deep fryer. Many people attempt deep frying a turkey in a large cooking pot, just to burn themselves in the process. A deep fryer that has a basket or poultry hook will reduce your chances of getting injured. Of course, you should also wear cooking gloves and long sleeves when deep frying.
You will also have to purchase a large amount of oil for frying. Peanut oil is more expensive than other oils, but considered the best for frying. To measure how much you’ll need, put the bird in the deep fryer and fill the fryer with water until it covers the turkey by a few inches. Then remove the turkey; the amount of water in the pot is the amount of oil you’ll need for frying.
Marinating your turkey is not necessary, but is recommended as a way to enhance the flavor of the bird. Because of the cooking method being used, you should buy an injector to marinade your bird to get the best results. The best time to inject the turkey with marinade is an hour before frying. When using the injector, make sure to marinate both breasts, the legs, and thighs of the bird. In a larger bird, each area may require multiple injections before frying.
Once the bird has been marinated, make sure to complete dry it off. Oil and water don’t mix, and too much water on the bird could lead to disaster. Also make sure the deep fryer is completely dry before adding your oil.
Before placing the bird in the oil, be sure that the oil is between 325 degrees and 350 degrees by checking with a candy thermometer. This could take between 20 to 30 minutes, so plan accordingly.
Once the oil is at the correct temperature, you should ease the turkey into the oil. Most deep fryers come with a basket or hanger so the turkey can carefully be placed in the oil. Be careful, the last thing you want to do is plop the turkey in the pot, sending hot oil everywhere. You may have to raise and lower the bird several times to completely immerse it without boiling over. This is normal, so be patient and do it right.
Your bird should only take 3 minutes per pound to cook, so set a timer to be sure that you won’t overcook it. This is a common mistake for many first time deep fryers that are used to multiple hours to cook a turkey.
Once your time is up, turn off the deep fryer and carefully raise the turkey out of the deep fryer. You should have a rack to set the turkey on to drain after frying for several minutes. Then you should be able to serve your turkey, carving and serving it just like any other bird.
Deep frying a turkey can create a rich, moist bird in less than an hour, but some precautions should be observed. Keep pets and children away from the cooking area and cover any exposed skin while frying. Also, carefully read the user’s manual for your deep fryer and follow all the advise within. The goal is to fry the turkey and garner compliments from your family; not serve as a cautionary tale for next Thanksgiving.
