This Thanksgiving, are you feeling adventurous? How about deep-frying your turkey instead of cooking it as many people claim that fried turkey is the tastiest, most flavorful, crispy-on-the-outside, and most juicy piece of poultry they have ever tasted? There are many temperature-critical control points in this project, and we have all the advice you need to ensure both the cook’s safety and the quality of the final product.
We plan to use the ThermoWorks® Smoke X2TM 2-Channel Alarm Thermometer in conjunction with a 12′′ Pro-Series® High Temp Probe to measure the critical oil temperature and the turkey meat temperature simultaneously.
Is deep fried turkey good? Absolutely! It’s the juiciest most flavorful way to cook your Thanksgiving turkey. Forget dry bland oven-roasted birds – deep-frying takes your turkey to a whole new level of deliciousness.
Why Deep-Fried Turkey Reigns Supreme:
- Flavor: The deep-frying process locks in moisture, resulting in incredibly juicy white meat and succulent dark meat. The crispy skin adds another layer of flavor and texture that’s simply irresistible.
- Speed: Deep-frying cooks your turkey much faster than roasting. This frees up oven space for other dishes and allows you to spend less time in the kitchen.
- Convenience: Deep-frying eliminates the need for basting and constant temperature monitoring. Just set it and forget it!
- Versatility: You can customize your deep-fried turkey with different marinades, spices, and rubs to create endless flavor combinations.
Deep-Fried Turkey Recipe: A Step-by-Step Guide:
Ingredients:
- 1 (12-14 pound) turkey, thawed and patted dry
- 3 gallons peanut oil (or another high smoke point oil)
- 1/4 cup paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
Instructions:
- Spice it up: Combine the paprika, onion powder, garlic powder, chili powder, black pepper, basil, oregano, salt, cayenne pepper, and cumin in a small bowl. Rub the spice mixture all over the turkey and inside its cavity.
- Chill out: Place the seasoned turkey in a roasting pan, cover it with foil or plastic wrap, and refrigerate for at least 2 hours.
- Set the stage: Assemble your deep fryer on a stable, non-flammable surface like brick or concrete. Fill the pot about halfway with peanut oil and heat it to 350°F.
- Lower the bird: Carefully lower the turkey into the hot oil using a turkey basket or stand. Do not drop it in quickly!
- Monitor the heat: Maintain the oil temperature at 350°F throughout the cooking process.
- Cook to perfection: Cook the turkey until its internal temperature reaches 170°F in the breast and 180°F in the thigh, which usually takes 40-45 minutes.
- Rest and serve: Carefully remove the turkey from the oil and let it rest for at least 10 minutes before carving and serving.
Deep-Fried Turkey Tips and Tricks:
- Safety first: Always follow the instructions for your deep fryer and use caution when handling hot oil.
- Don’t overfill: Avoid overfilling the pot with oil to prevent spills and splatters.
- Keep it steady: Use a turkey basket or stand to ensure the turkey stays submerged in the oil.
- Monitor the temperature: Use a deep-fry thermometer to maintain the correct oil temperature.
- Let it rest: Allow the turkey to rest before carving to ensure juicy meat.
Deep-Fried Turkey: The Ultimate Thanksgiving Experience
Deep-frying your Thanksgiving turkey is a game-changer. It’s a delicious, convenient, and time-saving way to prepare your holiday bird. So, ditch the oven and embrace the deep-fried turkey revolution! You won’t regret it.
Why fry a turkey?
Deep frying your holiday bird will take less time than roasting does. Most turkeys take about 3 minutes per pound to fry. For example, a 14-pound turkey will take about 42 minutes to cook. While your turkey is cooking outside, the oven will be available for baking rolls, pies, and side dishes.
Frying a whole turkey in hot oil can be dangerous, and caution must be observed. Thousands of fires and injuries occur every year due to turkey fryer fires. Since hot oil is extremely flammable, the pot of hot oil will be placed right next to an open flame. Follow these important tips to ensure the safety of your cook.
- Keep a dry-powder, multipurpose fire extinguisher handy at all times. Never put out a grease fire with water as this will cause the hot oil to spatter and quickly spread the fire.
- Take it outside. Place the turkey fryer more than ten feet away from any other buildings, roof overhangs, and your house.
- Set up the burner on stable ground, concrete, or asphalt. Not a wood deck.
- Keep fryer away from children and pets.
- Never leave the setup unattended. At all times, keep a 10-foot radius around the heated oil.
- Don’t drink and fry. The process requires full, focused attention.
- Use a thermometer. Temperature control is crucial. Do not allow the oil to exceed 350°F (177°C).
- Thaw turkey completely. A frozen turkey and the hot oil have drastically different temperatures, which will cause ferocious bubbling and spilling. Oil spills over the pot have the potential to ignite a fire, explode, inflict injuries, and destroy property.
- Pat the turkey completely dry with paper towels. Water on the surface will splatter when lowering the turkey. Splatters cause grease fires.
- When adding oil to the pot, lowering the turkey into the heated oil, raising the turkey out of the oil, or taking the pot full of oil off the burner, turn off the gas entirely.
- Put on safety goggles, an apron or chef jacket, and thick, elbow-length gloves.
How Much Oil Will I Need?
When the turkey is lowered into the pot, too much oil will cause the oil to bubble and spill over the sides, creating a serious fire hazard. Using enough oil and no more is an important safety precaution.
Fill the empty pot with water until the turkey is covered, then place the turkey—if using a stand—into it. After removing the turkey, measure the distance with a ruler between the top of the pot and the top of the water. This will be the mark to which the pot needs to be filled with oil.
How to Deep Fry a Turkey
FAQ
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