Master the Art of Juicy Deep Fried Turkey

If you are looking for a new way to cook your Thanksgiving turkey, then deep frying might be a great option. When done correctly, a deep fried turkey is moist, succulent and flavorful, with a crispy golden exterior. However, deep frying can be a risky business, as hot oil is involved. Therefore, it is important to follow some basic safety rules and cooking techniques to ensure that your turkey is not only delicious but also safe to eat.

Before we get into the cooking process, let’s talk about the equipment you will need. You will need a turkey fryer, which typically includes a large pot, a burner, a thermometer, and a turkey stand. You will also need a propane tank and enough oil to completely submerge the turkey. It is essential that the pot and the burner are fully stable and level and that the turkey stand is sturdy enough to hold the turkey in place. Safety is key, so do not overcrowd the fryer or leave it unattended while in use. With that said, let’s get started on how to make a juicy deep fried turkey!

Section 1: Preparing the Turkey

1. Choosing the Right Turkey

The first step to making a juicy deep-fried turkey is to choose the right one. Look for a turkey that weighs between 10 to 14 pounds, which is the perfect size for deep-frying. Avoid larger birds as they tend to dry out when deep-fried.

2. Brining the Turkey

If you want to take the turkey to the next level of moistness, consider brining it before deep-frying. Brining involves soaking the turkey in a seasoned saltwater mixture for hours. This process helps to infuse flavor, tenderize the meat and keep it juicy.

To make the brining mixture, combine 1 cup of kosher salt with 1 gallon of water and add some herbs and spices like thyme or rosemary. Then, submerge the turkey in the brine mixture, making sure the bird is fully covered. Place the turkey in the fridge or in a large cooler with ice and let it sit for about 8-12 hours.

3. Drying the Turkey

Before deep-frying, you need to make sure that the turkey is completely dry on the outside. Use paper towels to pat the turkey dry inside and out. If there is any moisture left on the skin, it can cause splatter and potentially start a fire.

Section 2: Preparing the Deep Fryer

4. Choosing the Oil

The best oil for deep-frying a turkey is peanut oil. It has a high smoke point and neutral flavor, which allows the flavors of the turkey to shine. You can also use vegetable or canola oil, but peanut oil is the preferred choice.

5. Filling the Deep Fryer

The next step is to prepare the deep fryer. Fill the fryer with oil, making sure that there is enough room for the turkey to be submerged completely. It is important to note that the oil will expand once the turkey is added, so leave at least 3-4 inches of space from the top of the pot.

6. Heating the Oil

Heat the oil to 350°F. This should take about 30-45 minutes, depending on how much oil is in the pot. Use a thermometer to monitor the temperature of the oil. Once it reaches the desired temperature, turn off the heat.

Section 3: Cooking the Turkey

7. Lowering the Turkey

Once the oil has reached 350°F and turned off the heat, it’s time to lower the turkey into the pot. Lower it slowly and carefully using a turkey lifter or kitchen tongs. Do not drop the turkey into the hot oil, as it can cause splatter and hot oil burns.

8. Cooking Time

The general rule of thumb is to cook the turkey for 3-4 minutes per pound. For example, a 12-pound turkey should cook for about 36-48 minutes. Use a meat thermometer to check if the turkey is done. The internal temperature should reach 165°F in the thickest part of the breast and thigh.

9. Removing the Turkey

Once the turkey is done, slowly lift it out of the pot using a turkey lifter. Allow any excess oil to drip off before placing it on a cutting board or serving platter. Let the turkey rest for at least 10-15 minutes before carving.

10. Safety Precautions

Deep-frying a turkey can be dangerous if proper safety precautions are not taken. Never deep-fry a turkey indoors or on a wooden deck or patio. Make sure the turkey is completely thawed and dry before deep-frying to avoid splatter and oil fires. Always wear protective gloves and use a turkey lifter or kitchen tongs to handle the turkey. Keep a fire extinguisher nearby and never leave the fryer unattended.

Choosing the Right Turkey for Deep Frying

Frying a turkey is an adventure that everyone who enjoys cooking should try at least once. However, to get the best results, you need to choose the right turkey for the job. Here are the key considerations to keep in mind when shopping for a turkey to fry:

1. Size Matters

When it comes to deep-frying a turkey, you want to aim for a bird that’s around 12-15 pounds. This size range ensures that the turkey fits comfortably in your fryer and cooks evenly. Larger birds can take longer to cook, and small ones risk overcooking to the point of dryness.

2. Younger is Better

It’s best to use young turkeys for deep frying because they have less connective tissue and fat, which reduces the risk of oil splatter and provides a juicy, succulent result once cooked.

3. Fresh is Best

For the tastiest results possible, avoid frozen turkeys. Instead, opt for a fresh bird that’s never been frozen. Frozen turkeys tend to be drier, less flavorful, and can lead to a greasy outcome when deep-fried.

4. Brined or Unbrined

You can choose to use a brined turkey or an unbrined one when deep frying. Brining helps to keep your turkey moist and flavorful. However, if you’ve purchased a pre-brined turkey, you should skip adding extra salt or seasonings to your fryer – otherwise, it could be way too salty.

5. Beware of Kosher Turkeys

Avoid using Kosher turkeys for deep frying. These birds are already salted, which means that frying them can result in an extremely salty outcome.

6. Avoid Injecting Flavor

While some people swear by injecting their turkeys with marinades or seasoning mixes, it’s best to avoid doing this with deep-frying. The high temperature can cause the flavors to break down and become rancid, which will affect the quality of the finished product.

7. Check for Giblets and Neck

Before frying your turkey, make sure to remove the giblets and neck. Otherwise, they’ll cook inside the bird and may cause the turkey to cook unevenly or even cause oil spillover.

8. Check the Skin

Look for a turkey with an unbroken skin surface. Any tears or punctures can allow hot oil to seep into the bird, which can cause oil spillover.

9. Patting Dry

Pat the bird dry before seasoning and frying. Excess moisture can cause oil spillover, resulting in a dangerous situation.

10. Get Creative with Seasoning

Now that you know how to select the perfect turkey for deep-frying, you can get creative with seasoning. From classic herbs and spices to spicy rubs, the sky’s the limit when it comes to flavoring your juicy deep-fried turkey.

Choosing the Right Size and Preparing the Turkey

When it comes to deep frying your turkey, choosing the right size and preparing it correctly is essential. Here are some essential tips to ensure that your turkey is juicy, flavorful, and cooked to perfection:

Choosing the Right Turkey

Choosing the right turkey is important. You want a fresh, unfrozen turkey that’s the perfect size. The ideal turkey size for deep frying is between 10 and 14 pounds. Anything larger than 14 pounds will require too much oil and will take too long to cook. Also, make sure to remove the giblets and the neck from the turkey before deep-frying.

Brining the Turkey

Brining your turkey is essential to ensure that it’s juicy and flavorful. A brine is a mixture of salt, sugar, and water that you soak your turkey in for 12-24 hours before frying.

To prepare the brine, you will need to boil 1 quart of water, 1 cup of kosher salt, and 1/2 cup of sugar, stirring until the salt and sugar have dissolved. Add the mixture to a large container with 3 quarts of cold water, and submerge the turkey in the brine. Place the container in the refrigerator and let it sit for at least 12 hours.

Injecting the Turkey

Injecting your turkey with a marinade is another way to add flavor and moisture to your deep-fried turkey. You can use a pre-made marinade or make your own using herbs, garlic, lemon juice, and butter.

To inject the marinade, fill up a marinade injector with the mixture, and inject it into the turkey in several places. Be sure to inject the marinade into the thickest parts of the turkey, like the breasts and the thighs.

Preparing the Turkey Fryer

Before you start frying your turkey, you need to prepare the turkey fryer. Fill the fryer with enough oil to submerge the turkey completely. Most fryers will require between 3-5 gallons of oil. Place the fryer on a flat surface and heat the oil to 350 degrees Fahrenheit.

Frying the Turkey

Once you have prepared the turkey and the fryer, it’s time to start frying. Lower the turkey into the hot oil carefully, making sure to use a turkey holder to prevent it from touching the sides or the bottom of the fryer. Cook the turkey for around 3-4 minutes per pound or until the internal temperature of the turkey reaches 165°F.

When the turkey is done, carefully remove it from the fryer and let it rest for 10-15 minutes before carving. The result will be a juicy, delicious deep-fried turkey that your family and friends will love.

Time to Dig In!

Well, folks, there you have it – the ultimate guide to making a juicy deep fried turkey! We hope these tips and tricks help you create a delicious bird that your family and friends will love. Remember to always prepare for safety when frying and to have fun with the process! Thanks for reading and happy cooking. Don’t forget to visit us again for more mouth-watering recipes and cooking advice. Cheers!