Leave it uncovered. You should fry your turkey for minutes per pound. For a 15 pound turkey, about 45 minutes. So, when the ice from a frozen turkey meets a vat of hot oil, it instantly changes to steam and expands to 1, times its original volume. Unless you eat the skin, there is little difference in calories and fat between the roasted and fried turkey, as long as the fried turkey is cooked in a healthy fat like peanut or canola oil.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be degrees F 80 degrees C.
Deep-fat turkey fryers are extremely dangerous because they run a high risk of spilling hot oil, tipping over, and overheating; all of which can lead to burns, fires, and other injuries.
Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Carve as desired. Each year, fire departments respond to more than 1, fires related to deep fryers.
It frees up valuable oven space and time for sides, dressing, casseroles, and pies hallelujah! Our fryer came with a quart pot. If you have a gas grill, you probably already have a propane tank. If you don't have a gas grill, you probably don't have a propane tank, so you'll need to get one.
In most parts of the country, you can buy and fill propane tanks at large hardware stores. In NYC, you can't. We got our propane tank delivered from Big Apple BBQ , which is easy as long as you plan a couple of days ahead. Measure the water you're adding as you go so you know exactly how much water it took to cover the bird.
This is how much oil you will heat to fry your turkey. To cover our turkey, it took 76 cups 19 quarts of water, just a quart shy of 5 gallons. We heated 5 gallons of oil, just to be sure to cover the turkey. It's probably better to buy and heat a little extra. You can buy oil in bulk online here. If you buy it at the grocery store, that's OK, but you'll have to buy smaller bottles and you might have to go to more than one store.
Large at least 2-gallon Ziploc bag, or brining bag. We had to buy 18 smaller bottles because we're based in Manhattan, and Manhattan is not a friendly place for people who like to shop in bulk. Slide the black knob at the end of the hose onto the propane tank's valve, then tighten the black knob by turning it to the right as far as it goes. Remember the water test you did the night before frying to determine how much oil you should use? That's how much oil you should add. If you let too much propane flow to the burner before it's lit, it'll burst into too big of a flame when you go to light it.
If it doesn't ignite, move the stick igniter about an inch closer and try again, or open the red valve the hose regulator valve a tiny bit more to the left.
Lots of fryer pot lids have a hole that you can stick the thermometer right into. Your oil WILL heat without a lid if you don't have one, it'll just take longer.
NOTE: You're not poking or puncturing the bird at all, just sliding the rod through the hole of the cavity. Yes, off. I love to hear from those who make my recipes. If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter.
Great Question. We like to insert it into the deep part of the breast. If you have a probe thermometer insert it at the very beginning. We are preparing Friendsgiving turkey at the outer banks next week. I have faith in your impressive directions to ensure our drive home safety. Let you know how it goes ;-. Anyone ever brine first and then follow this recipe for injecting and then doing the rub?
I've always brined for hrs then either done the traditional oven or peanut oil fryer. I always get huge compliments on my bird and was curious if it's necessary to do all that or if it's overkill and just follow this recipe without brining?
Mmmmm fried turkey is the best! Thanks for sharing. I've always did mine the same way as you. However this Thanksgiving a renown Chef that is a close friend suggested that instead of rubbing the out side of the Turkey that I should go under the skin breaking loose the membrane and rub the turkey including the cavity just as you instruct.
This traps the seasoning under the fat and infuses the meat much better than just the skin rub does. I did as he said and it was even better that what I thought could not get better. Food for thought. Best Turkey ever. Turned out delicious. I couldn't find onion salt to save my life so I used garlic and onion powder and a tbs of kosher salt instead. I kept my thermometer in the entire time. Took a little over an hour to fry to temp using my electric turkey fryer.
Two days later, the meat is still tender and tasty. Going to use this recipe for Cornish hens. Thank you! Best Deep Fried Turkey ever! As you suggested I will be getting a better thermometer for my Christmas turkey. I took it out of the pot 10 minutes early to check the internal temp and it was done, Glad I did. It was soo tender and full of flavor their was barley any left of a 21 pound bird for 8 people.
Thank you and this is my new Best recipe. Made this today. Awesome recipe! Flavorful, tender and juicy! Will be frying my Turkey from now on! I dont have dried thyme and couldnt find it anywhere If so how much? Is the seasoning suppose to be super salty? I used Lawery's seasoning salt as it was all we could get at the moment and the rub is super salty?
Will it stay salty when its fried or should I use less seasoning salt? Question, if your thermometer is in the turkey while you fry to make sure the temp gets to the perfect number, how do you know how hot the oil is? Are you using two thermometers or are you only testing the turkey temp once it is close to the time when it should be done? Hi Reggie! You can keep a thermometer in the oil to make sure it is consistently at the right temp and not over or under heating. Then remove the turkey periodically to check the temp of the bird.
Hey Kadee first commenting long time fan. This will be my first time doing a deep fried turkey. I will be trying your recipe on Thanksgiving. Hey George, Maybe try to refresh your page- they are showing up on my end and on a few different browsers. I have been frying turkeys myself for a few years and eating them for a long time.
I definitely got a couple great tips in here that I believe will really improve my bird on Christmas. Super tasty. Wow, this is the real deal. I can't wait to smell it once it comes out of the oil! You said 3 to 5 mins per pound but you said 3 hours of cook time for an 18 pound turkey?
Per pound? Hi Ginger! Thanks for your comment. But to give you an about cook time it should be minutes per pound. I've read somewhere that it's best to leave the bird uncovered for the 24 hours to let the skin dry out a bit. You guys have it wrapped.
Just want the skin crispy! Please let me know what the difference is. Our skin has always been really crispy. After letting the seasoning sit on the turkey for 24 hours with the wrapping we still pat it dry one more time before putting it into the oil. Do you let the turkey get to room temperature before putting it in the deep fryer or put it cold from the refrigerator?
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