This Deep Fried Turkey Recipe is not only easy, but it’s also crispy and succulent. The perfect combination for a memorable Thanksgiving Turkey dinner!.
Do you season the oil when frying a turkey? The answer is no, you don’t season the oil when deep-frying a turkey Seasoning the oil can actually make the oil dirty and prevent it from sticking to the turkey. Instead, you should season the turkey itself with your favorite dry rub or marinade
Deep-frying a turkey is a delicious way to cook this holiday classic. It results in a crispy skin and juicy meat, and it’s surprisingly easy to do. However, there are a few important things to keep in mind to ensure your turkey is cooked safely and perfectly.
In this guide, we’ll walk you through the entire process of deep-frying a turkey, from thawing to frying to resting. We’ll also answer some frequently asked questions about deep-frying turkeys.
Get ready to impress your family and friends with this amazing Thanksgiving dish!
Thawing the Turkey
The first step is to thaw your turkey completely. This is crucial for even cooking and to avoid a “turkey-splosion”
Here are two methods for thawing a turkey:
- Refrigerator thawing: This is the safest method and takes about 24 hours for every 4 pounds of turkey. Place the turkey in a pan on the bottom shelf of your refrigerator.
- Cold water thawing: This method is faster, taking about 30 minutes per pound. Place the turkey in a large pot of cold water, changing the water every 30 minutes.
Once the turkey is thawed, remove the giblets and neck from the cavity
Choosing the Right Oil
The next step is to choose the right oil for frying. Peanut oil is the best choice because it has a high smoke point and is low in saturated fat. You’ll need at least 2 1/2 – 3 gallons of oil to fry a turkey.
Here are some other oils you can use:
- Canola oil
- Vegetable oil
- Corn oil
Avoid using olive oil, as it has a low smoke point and will burn.
Preparing the Turkey
Now it’s time to prepare the turkey for frying. You can brine the turkey, inject it with a flavorful marinade, or simply season it with your favorite dry rub.
Here are some tips for preparing the turkey:
- Brining: Brining the turkey will help to keep it moist and flavorful. You can find many different brining recipes online.
- Injecting: Injecting the turkey with a marinade is a great way to add flavor and moisture. You can find pre-made marinades at the store, or you can make your own.
- Dry rub: Seasoning the turkey with a dry rub is a simple and effective way to add flavor. You can find many different dry rub recipes online, or you can create your own.
No matter which method you choose, be sure to pat the turkey dry with paper towels before frying. This will help to prevent splattering.
Frying the Turkey
Now it’s time for the fun part: frying the turkey!
Here are the steps to follow:
- Heat the oil to 350°F in a large pot or deep fryer.
- Carefully lower the turkey into the hot oil. Be careful not to splash the oil.
- Cover the pot and set a timer for 3 1/2 minutes per pound of turkey.
- When the timer goes off, carefully remove the turkey from the oil and let it rest for 10 minutes before carving.
Here are some tips for frying the turkey:
- Use a thermometer to monitor the oil temperature. The oil should be between 325°F and 350°F.
- Don’t overcrowd the pot. If you’re frying a large turkey, you may need to fry it in batches.
- Be careful not to overcook the turkey. The turkey is done when it reaches an internal temperature of 165°F.
Resting the Turkey
Once the turkey is fried, it’s important to let it rest for at least 10 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful turkey.
Frequently Asked Questions
Here are some frequently asked questions about deep-frying turkeys:
- What size turkey can I fry? You can fry a turkey up to 18 pounds.
- Can I use a frozen turkey? No, you should not use a frozen turkey. The ice in the turkey will expand when it hits the hot oil, which could cause the oil to splatter.
- How do I know when the turkey is done? The turkey is done when it reaches an internal temperature of 165°F.
- What should I do with the leftover oil? You can reuse the oil for other frying purposes, or you can dispose of it properly.
Deep-frying a turkey is a delicious and impressive way to cook this holiday classic. By following the tips in this guide, you can ensure that your turkey is cooked safely and perfectly.
Happy frying!
Frying a Turkey Safely
I know, I know. I’ve watched those videos on America’s Funniest Home Videos and YouTube where the man lowers the turkey into a gas fryer and it catches fire. (I have a hard time understanding why this is considered funny. ).
Trust me, I’ve seen those clips.
However, my adventurous side has always wanted to try it regardless of caution.
I finally had my chance this year, and ironically, my dangerous and practical sides coincided in the midst. I was going to try deep-frying turkey from scratch.
Masterbuilt, makers of superb smokers, grills, and fryers, sent me one of their Butterball Indoor Electric Turkey Fryers. You cannot imagine the fusion of exhilaration and fear that bubbled up inside of me the day it arrived.
Nevertheless, I was aching to test it out…
Why We Love This Deep Fried Turkey Recipe
If you’ve been hanging around A Spicy Perspective very long, you know I don’t usually deep fry.
It’s not that I don’t love the flavor and texture of deep-fried foods. God knows, I love a well-made french fry just as much as the next girl.
No, my reasoning for not frying is actually 3-fold.
- The main reason is that I’m afraid to deep fry. Whenever I attempt it, I end up with tiny splatter burns all over my arms.
- It’s a big mess. When I’m done, my kitchen counters and stove are slick with oil.
- For days on end, the smell of evaporated fry oil permeates the entire house.
Needless to say, I just stay away from deep frying in general.
But there is one deep frying experiment I have always wanted to try….
