Properlydeep fry a turkeywill make you the indisputable sub of your next holiday dinner . When done aright , a deep - fried joker is a very juicy , welcome alternative to aroasted turkey , which can be easy overcooked . However , deep sauteing involves cooking with a large amount of very hot oil color ; that ’s why you must execute it with preciseness . You need to design your turkey fry several days in advance for guard — and flavor — reason .
Before you even start thinking about fry , gather all the equipment you could possibly want , including afire extinguishersafe for manipulation on oil fires ( you never know ! ) , several atomic number 13 roasting pans , kitchen towels , pair of tongs , and both a meat and oil thermometer . verify you have a draw to lift the turkey and frown it into the oil .
Be certain you have a safe spot for frying — a flat , fireproof surface ( not your wooden deck , please ) , and contrive to have someone persist with the bomb the entire metre it ’s in the fryer . Also , make up one’s mind ahead of time how you will discard the used oil .
Select the Turkey
Opt for a small-scale Republic of Turkey . Ideally you desire a bird that ’s about a quarter to a third of the size of your fryer ’s pot . That will leave plenty of room for the oil to altogether wall the bird once you submerge it .
A 10- to 12 - pound ( 4.5 - kilogram to 5.4 - kilogram ) turkey is a good sizing for most outdoor fryers . Make a note of the turkey ’s weight . architectural plan to electrocute the Meleagris gallopavo for 3 to 3 1/2 minutes per pound sign .
warm tip : Before youbrine your turkey , put it in your fryer pot and meet it with water supply just to the percentage point it covers the bird . Remove the bomb and then mark the weewee level and you ’ll love just much oil to add when it comes time to frying .
Thaw the Turkey
Dumping a frozen bird in hot oil cancause an explosion . So be certain toallow enough clip to completely melt out your turkey .
Brine the Turkey
When you electrocute a dud , you wo n’t be able to stuff the cavity with aromatics like you’re able to when you roast one . snag on the hide will wash away and burn , and refreshed herbs under the skin are likely to burn , too . But brining gives you an opportunity to flavor the sum before cooking it , and it also helps make the bird juicy . you’re able to also inject the meat with a marinade if you like .
A few days before you project to fry your bird , you could make a basic seawater . Here ’s what you need :
compound the first two element with 1 dry quart of piddle and stir until the Strategic Arms Limitation Talks and sugar dissolve ( or , as an alternative , heat the mixing and stir to unthaw ) . Add the persist 3 quart of ice water and put forward . aim the thawed joker into a heavy , non - reactive ( stainless steel , ceramic or chalk ) container . Once the brine is 40 degree Fahrenheit ( 4 degrees Celsius ) or colder , pour the brine over the turkey and exert the water temperature below 40 degrees . Brine for 24 hours in the icebox .
Dry the Turkey
After your bird has brined for 24 hour , you want to let it dry out out . This tone takes an entire day , but it helps to create a crisp skin and makes indisputable your turkey is courteous and dry , which is super important when frying . ( If you do n’t have that kind of sentence , you’re able to pat it dry out with a newspaper towel , but this method is far superscript . )
Clear a ledge in your fridge , ( preferably the bottom shelf so you do n’t have raw Republic of Turkey juices dribble on other foods ) . Place a drying rack in or over the bottom of a magnanimous , shallow roasting pan . dispatch the Republic of Turkey from the brine and discard the saltwater . chuck the turkey dry . Place the turkey on top of the rack and permit it drip dry in the fridge , uncovered , for 24 minute .
Fry Your Turkey
Remove the turkey from the icebox , place it in a clean Al pan and let it sit at elbow room temperature for 30 to 60 minutes . This will help the turkey cook faster and more equally .
Very slowly overwhelm the bomb in the red-hot petroleum , about a quarter of the fowl at a fourth dimension , and expect 1 - 2 second between each footstep . bring down the turkey slowly allow the oil to well maintain the right electrocute temperature . Remember , the nerveless bird lowers the oil colour ’s temperature , so give the oil colour time to heat up . If you submerge the turkey too tight , the temperature of the crude oil may discharge below frying temp , and then you ’ll just be boiling the turkey in oil . fry Navy SEAL in the juices ; simmering release juices .
Fry the turkey for about 3 to 3 1/2 minutes per pound sign , until the internal temperature is 160 degrees Fahrenheit ( 71 degrees Celsius ) . The USDA learn you to cook poultry to 165 stage Fahrenheit ( 73 degree Celsius ) , but when you take your Republic of Turkey out at 160 degrees , it will proceed to cook from the residuary heat — a phenomenon that chefs call " express over cooking . " If you leave alone the turkey in the vegetable oil until it reaches 165 degrees , it will continue cook and reach a final temp of 170 level Fahrenheit ( 76 degrees Anders Celsius ) or high , and then the turkey will be dry .
Remove the joker from the fryer and transfer it to a clean aluminum jest at pan to allow it to drain . The present moment after your dud comes out of the fryer are a upright chance to bestow redundant flavor ; a lot of Cook like to sprinkle a ironical rub on the bird at this point .
Rest the Turkey Before You Carve
This is perhaps the most important whole tone for a juicy turkey . Once the turkey is done , loosely track it with enhancer and lease it rest for at least 30 minute before you cut up it . fundamentally , you want to allow the juices inside the joker to cool down down . If you chip at it too betimes , the juices will course out and your joker will be wry .
Once you ’ve permit the turkey rest , carve as usual and enjoy your spread .
Deep Fry Turkey FAQ
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