Deep Fried Turkey
User Reviews
5
Deep Fried Turkey
Description
This Deep Fried Turkey recipe starts by selecting a 12-15 pound turkey, thawed and brined for 18-24 hours to enhance flavor and juiciness. After rinsing and patting dry to avoid oil splatter, the turkey is prepared by removing any plastic ties and trimming excess neck skin. Outdoors, in a well-ventilated, clear area, a large pot with peanut oil is heated for frying.
Drying the turkey thoroughly is essential to prevent dangerous oil reactions. The turkey is submerged to measure oil level, then fried in preheated oil until cooked through, producing crispy skin and tender, juicy meat. The frying method contrasts with roasting by quickly sealing juices inside.
Deep fried turkey is commonly served during holidays for its crisp exterior and moist interior and can be paired with traditional side dishes. It requires outdoor cooking due to safety concerns around hot oil volume.
Insert wooden toothpicks under the breast skin to hold it in place if it appears tight, and note that oil temperature will drop initially when the turkey is added but will recover when heat is increased again. If not brining, a dry rub can be applied under the skin for flavor, using the toothpick technique to maintain skin position.
Ingredients
- 1 recipe turkey brine
- 12 pound turkey
- 3 gallons peanut oil
Instructions
- Select a turkey that is between 12 and 15 pounds.
- Thaw the turkey in the refrigerator if it is frozen.
- Remove the giblets and neck from the turkey.
- Follow the brine recipe for the turkey, and brine as directed for 18-24 hours.
- Rinse off the turkey and pat it dry. Make sure there are no peppercorns or herbs from the brine on the turkey.
- Select an outdoor cooking location at least 10 feet away from any structures and away from any plants that could catch on fire. Choose a level surface. Do not fry on a deck or in a garage.
- Remove any plastic ties holding the drumsticks together. The turkey should be bare.
- Cut off excess neck skin making the cut about 2 inches above the neckline. Cut into neck skin only.
- Put your turkey (and frying basket if you plan to use a basket) in your cold empty frying pot. Fill the pot with water until it is about 1/2 inch to 1 inch above your turkey. Remove the turkey and mark the water level.
- Completely dry the turkey and the frying pot.
- Place the pot on your outdoor burner and carefully fill your frying pot with oil to the line with the heat off. When you place the turkey in the pot later after the oil heats up, it should reach the same height as when the turkey was covered with water.
- Put a frying thermometer in the oil and attach it to the side of the oil bucket. Keep an eye on the oil to make sure it doesn't go over 400 degrees F.
- Heat the oil to 325 degrees F.
- Let your turkey sit at room temperature while the oil is heating.
- Turn the heat off and very carefully using a hook and heat proof gloves, lower the turkey SLOWLY into the oil. Don't let the oil splash or overflow. If the oil goes too high, pull the turkey out.
- When the turkey is fully submerged in the oil and stable, turn the burner back on.
- Cook the turkey uncovered for 3 minutes a pound plus an extra 5 minutes. A twelve pound bird will take about 41 minutes to cook.
- Cook the turkey until the skin is golden brown.
- Turn off the heat, remove the turkey from the oil and measure the internal temperature of the breast meat to make sure that the turkey has reached 165 degrees F. As you remove the turkey, make sure to let the oil drip from the bird back into the pot of oil.
- Let the turkey rest for 10-15 minutes.
- Carve and serve the bird.
Notes
- Ensure all safety guidelines are followed, including outdoor placement away from structures and plants to prevent fire hazards.
- Use wooden toothpicks under the breast skin if it appears tight to keep it from pulling back during frying.
- If skipping brining, apply a dry rub under the skin and allow it to sit for at least an hour before frying.
- Expect the oil temperature to drop when the turkey is added; it will rise again when heating resumes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Protein | 70g | 140% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 232mg | 77% |
| Sodium | 361mg | 15% |
| Potassium | 721mg | 15% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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