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It makes sense that the thought of immersing a whole turkey in a pot of bubbling oil would excite cooks with a bold spirit of adventure. There are benefits to deep-frying a Thanksgiving turkey, too: the process takes less than two hours and yields a juicy, flavorful bird with crispy, golden brown skin. Additionally, since everything takes place outside, you can free up oven space for all the holiday side dishes you intend to make.
However, there’s no better way to ruin Thanksgiving than to light your house and the bird on fire. If this is your first time frying a turkey, don’t just wing it. Our comprehensive guide on turkey frying offers detailed instructions along with several crucial safety precautions to ensure a successful deep-fried Thanksgiving meal.
So go ahead and prepare the sweet potatoes, green beans, and pecan pie in the oven, then head outside to cook your Thanksgiving turkey quickly and simply.
Ah, Thanksgiving. A time for family, friends, and of course, delicious food. But what’s the centerpiece of any Thanksgiving feast? The turkey, of course! And what’s the best way to cook a turkey? Deep frying, naturally!
Now, you might be wondering, “What oil should I use to deep fry a turkey?” Well, wonder no more, my friend. We’ve got you covered. In this comprehensive guide, we’ll delve into the world of deep-frying turkeys, exploring the best oils to use, the ins and outs of the process, and even some safety tips to keep you and your loved ones safe. So, grab your apron, crank up the tunes, and let’s get cooking!
What Oil Should I Use to Deep Fry a Turkey?
The oil you choose for deep-frying your turkey is crucial. It needs to have a high smoke point, meaning it can withstand high temperatures without burning or smoking. This is important because you’ll be heating the oil to around 350 degrees Fahrenheit and you don’t want it to start smoking and ruining the flavor of your turkey.
Here are some of the best oils for deep-frying a turkey:
- Peanut oil: This is the gold standard for deep-frying turkeys. It has a high smoke point (around 450 degrees Fahrenheit) and a neutral flavor that won’t overpower the taste of the turkey. However, peanut oil can be expensive, so if you’re on a budget, you might want to consider other options.
- Canola oil: This is a more affordable option than peanut oil, and it also has a high smoke point (around 400 degrees Fahrenheit). Canola oil is a good all-purpose oil that can be used for a variety of cooking tasks, including deep-frying.
- Vegetable oil: This is another affordable option with a high smoke point (around 400 degrees Fahrenheit). However, vegetable oil can have a slightly greasy flavor, so you might want to use it sparingly.
- Safflower oil: This oil has a high smoke point (around 450 degrees Fahrenheit) and a neutral flavor. It’s a good choice if you’re looking for an alternative to peanut oil.
Here are some oils that you should avoid using for deep-frying a turkey:
- Olive oil: Olive oil has a low smoke point (around 325 degrees Fahrenheit), so it’s not suitable for deep-frying.
- Butter: Butter also has a low smoke point (around 350 degrees Fahrenheit), so it’s not a good choice for deep-frying.
How to Deep Fry a Turkey: A Step-by-Step Guide
Now that you know what oil to use, let’s get down to the nitty-gritty of deep-frying a turkey. Here’s a step-by-step guide to help you achieve golden-brown perfection:
1. Prepare your turkey.
- Thaw your turkey completely. If you’re using a frozen turkey, make sure to thaw it completely in the refrigerator before frying. This can take several days, so plan accordingly.
- Remove the giblets and neck. These are usually found in the cavity of the turkey. Discard them or save them for another use.
- Pat the turkey dry. Use paper towels to pat the turkey dry inside and out. This will help prevent the oil from splattering when you lower the turkey into the fryer.
- Season the turkey. You can season the turkey with your favorite spices or a simple salt and pepper rub.
2. Set up your fryer.
- Choose a safe location. Set up your fryer outdoors in a well-ventilated area, away from any flammable materials.
- Fill the fryer with oil. Fill the fryer with enough oil to completely submerge the turkey. Consult your fryer’s manual for the recommended oil level.
- Heat the oil to 350 degrees Fahrenheit. Use a deep-fry thermometer to monitor the oil temperature.
3. Lower the turkey into the oil.
- Wear protective gear. Wear oven mitts and safety glasses when handling the turkey and the fryer.
- Lower the turkey slowly and carefully into the oil. Use a turkey fryer basket or a sturdy hook to lower the turkey into the oil. Be careful not to drop the turkey, as this could cause the oil to splatter.
4. Cook the turkey.
- Cook the turkey for 3-4 minutes per pound. For example, a 12-pound turkey would need to cook for 36-48 minutes.
- Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit in the breast and 175 degrees Fahrenheit in the thigh.
5. Remove the turkey from the oil.
- Carefully lift the turkey out of the oil and let it drain on a wire rack.
- Let the turkey rest for 15-20 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful turkey.
Safety Tips for Deep-Frying a Turkey
Deep-frying a turkey can be a fun and rewarding experience, but it’s important to take safety precautions to prevent accidents. Here are some safety tips to keep in mind:
- Never leave the fryer unattended. Stay close to the fryer while it’s heating up and while the turkey is cooking.
- Keep children and pets away from the fryer. The oil can be extremely hot and can cause serious burns.
- Use a fire extinguisher. Keep a fire extinguisher on hand in case of an oil fire.
- Don’t overload the fryer. Overloading the fryer can cause the oil to overflow and start a fire.
- Don’t add water to the oil. If water gets into the oil, it can cause the oil to splatter violently.
- Let the oil cool completely before cleaning up. The oil can remain hot for a long time after you’ve finished cooking.
Deep-frying a turkey is a great way to impress your family and friends at your next Thanksgiving feast. By following the tips in this guide, you can ensure that your turkey is cooked to perfection and that you have a safe and enjoyable experience. So, what are you waiting for? Get out there and start frying!
How to deep-fry a turkey:
While the ingredients for our deep-fried turkey recipe are fairly straightforward—all you need is a whole turkey, lots of oil, and any additional seasonings you wish to add—the procedure calls for specialized tools. Although it may require an initial investment, once you own the entire setup, you can deep-fry your turkey every Thanksgiving. (You can also repurpose the equipment for a seafood boil come summertime. )Before you get started,.
- Turkey should always be fried outside, away from any combustible structures such as the house, garage, swing set, backyard patio, etc. When the weather is bad, avoid trying to deep-fry a turkey because it could get messy if snow or rain gets into your fry pot.
- Place the burner on a level surface and make sure kids and pets are always kept a safe distance away from the fryer.
- To protect yourself from the hot oil when deep-frying, put on strong gloves and a protective apron.
- Before moving or discarding the oil, let it cool completely (a few hours is best, but overnight is even better).
The supplies:
You don’t need an industrial deep fryer to cook your bird, but you will need a specialized turkey-frying kit. Look for these at most hardware and home-improvement stores, or online retailers (we like this one from Amazon). Most turkey-frying kits use propane gas, though some electric models fitted with fryer baskets claim to be safe to use indoors (avoid these; frying a whole turkey indoors runs a greater risk of a grease fire). Make sure your outdoor frying kit includes the following items:
- 30-qt. or larger aluminum pot
- A propane burner featuring a gauge to control the flame and a hose to attach to a propane gas tank
- A poultry rack featuring a hook to raise and lower the turkey
- To check the oil temperature, a 12-inch deep-frying thermometer that attaches to the pot’s side
Gas One Turkey Fryer Propane Burner Complete Kit
- A full propane tank
- A waterproof marker
- A heavy-duty apron
- Extended, robust oven mitts (such as those used for grilling)
- A meat thermometer with instant read capability for determining the turkey’s internal temperature
- A fire extinguisher, in case of emergencies
The turkey: Give it plenty of time to thaw if it’s frozen before starting the frying process (see our comprehensive guide on doing so here). If you have a fresh turkey, simply pat it dry with paper towels. In either case, stay away from using a wet marinade or brine because too much moisture can cause the bird to splatter when it’s dipped into the hot frying oil, which could result in dangerous flare-ups.
For most turkey preparations, including frying, we recommend dry-brining for optimal flavor and seasoning. A dry brine can permeate the meat, leading to a juicy, flavorful bird. More significantly, it dries out the skin, which promotes crisping and results in a more regulated frying process. Note that some turkeys—such as Butterball and kosher turkeys—are pre-brined (often in water) and do require additional seasoning. Remember that stuffing should be baked in an oven-safe casserole dish rather than stuffing deep-fried turkeys.
Whichever way you choose, don’t forget to dry the turkey from the inside out and remove the giblets from its cavity. Keep the neck and any other leftover turkey parts aside to make turkey stock (liver can be bitter). ).
The oil: You can use any type of oil that has a high smoke point. Canola oil, vegetable oil, grapeseed oil, and peanut oil all work well. How much oil do you need to fry a turkey? For a 12–14-lb. turkey, you’ll need approximately 4–5 gal. of oil. However, because pots differ in volume, the technique below will assist you in figuring out exactly how much you’ll need to fill your specific pot. Keep in mind that when you lower the turkey, the oil level will rise; this technique accounts for the space needed between the oil’s surface and the pot’s top. Avoid completely filling the pot as this could lead to the hot oil spilling over and igniting the entire thing.
What kind of oil do you use to fry a turkey?
FAQ
What is the best oil to deep fry a turkey?
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