|For a Deep Frying Turkey experience that is fun and produces delicious results follow these guidelines:
You'll need a 40 or 60 quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.
Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.
Smaller turkeys, 8 to 10 pounds and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately five gallons of oil. More for larger turkeys.
Turkey can be injected with a marinade, coated with breading (such as Shake 'n' Bake) or seasoned with a rub.
To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey.
Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour.
While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions.
Remove skin if desired. If breading the turkey, place the turkey in a gallon sized storage bag with breading and shake to coat.
Do not stuff turkeys for deep frying.
Frying the Turkey:
Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot.
Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 165 degrees (F) in the middle of the thickest part.
Turkey parts such as breast, wings and thighs require approximately 4 to 5
minutes per pound to come to temperature.
Additional Safety Tips:
Never leave the hot oil unattended and don't allow children or pets near the cooking area.
Allow the oil to cool completely before disposing or storing.
Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.
|Deep Fried Turkey|
|Deep fried turkey, a concept which started in the south, is gradually rising in popularity nationwide. It's a perfect new twist for summer barbecues and block parties. In fact, since deep frying turkey requires special equipment and lots of oil, groups of neighbors often get together to share the costs and the feast.|