How to Deep Fry a Turkey is a step-by-step tutorial on the fastest way to cook your bird for the holidays – your turkey will be moist, flavorful and done in no time!
Thanksgiving is almost here!!! I am so excited – Thanksgiving is honestly one of my most favorite holidays. It is not about material things (which we all have too much of anyway), but rather is time to really take stock in all the reasons we are thankful (which is probably more than you realize) and hey, it’s all about the food! The focal point of pretty much every Thanksgiving meal is – duh – the turkey! Did you know there was a way to fast-track your turkey cookin without sacrificing flavor OR moisture!? There is – deep-frying! It only takes 3 1/2 minutes per pound! This you gotta try – plus, think of all that free oven space…..
When I first heard of the concept of deep-frying a turkey, I envisioned that the turkey would end up incredibly dry and …. well, gross (I am picturing the turkey from National Lampoon’s Christmas Vacation where Cousin Eddy cooks the turkey and it bursts open upon the slightest touch of a sharp knife and it is essentially empty inside it is so dry). Man was I sorely mistaken. I was blown away with how moist the turkey was and how much flavor it had. Now, there is something to be said for slow-roasting a turkey – don’t get me wrong – I love slaving over the oven all day. Buuuuut. There are times when I wish I didn’t have devout so much time to the turkey or when I am in a time crunch and that is when I pull out this recipe.
A lot of people use a brine before they deep-fry their turkeys – I am all about it. Use any kind you want. Brine, brine and more brine. That being said, I didn’t actually use one on the turkey pictured here. It turned out absolutely perfectly.
A note on deep-frying, let’s be honest, don’t be stupid. You are dealing with 350-400 degree peanut oil. Pick a smart place to put your fryer, on a flat, dry surface. Keep a vigilant watch and never leave it unattended. Make sure there is NO part of the turkey that is still frozen when you put it into the oil. Lower the turkey incredibly slow – in fact, whatever you define slow as, triple it, that should be slow enough. Aaaand end lecture.
I really hope you get to try this method out – it is soooo good! You gotta go hard with the butter at the end – butter and salt on a deep-fried turkey. My mouth is watering…..
You start with your aluminum turkey fryer and burner:
After you brine your turkey (if you so choose), ensure it is 100% de-thawed and room temperature – heat your peanut oil to 400. The slowly drop it into the oil as it sits in the basket (or use aluminum triangle hanger):
Cook covered, at 350, for 3 1/2 minutes per pound.
Let rest for 30 minutes and then baste with melted butter and sprinkle with a generous amount of kosher salt.
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- 1 whole turkey
- Peanut oil
- 1 stick butter, melted
- 2–3 Tablespoons kosher salt
- Remove giblets, neck, etc. from inside.
- Complete any sort of brine you desire, if you choose (optional)
- Ensure your turkey is completely, 100% dethawed and at room temperature.
- When you are ready to deep fry, add enough peanut oil to your aluminum deep fryer (you can test out how much you need by practicing with water first). You should have use enough peanut oil to just cover your turkey.
- Bring oil temperature up to 400 – do NOT let it go over 400 as it is very dangerous and could catch on fire. Keep covered when heating oil.
- Place turkey in an aluminum basket/strainer (usually comes with a turkey fryer) and very, VERY slowly drop into the hot oil. Ensure oil does not bubble over the top.
- Cover immediately.
- Your temperature will drop from 400 down to 350-325. You are going to want to cook the turkey at 350 for 3 1/2 minutes per pound.
- Cook covered.
- Once you have cooked for 3 1/2 minutes per pound, use a meat thermometer to ensure the dark meat is at 165 and white meat is at 175.
- Carefully remove from fryer, drain and let rest for 30 minutes.
- Bast with melted butter and sprinkle salt all over.
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