Deep-Fry a Turkey
Though many people have never eaten deep-fried turkey, those in the Bayou have known for ages that this is a marvelous way to prepare a moist, flavorful bird. So if you’re looking to deep fry a turkey for a Thanksgiving dinner or any other occasion, just follow these step-by-step instructions that make learning to deep fry turkey almost as easy as making gravy.
Difficulty:
Challenging
Instructions
Things You’ll Need
- 10- to 12-lb. turkey
- 5 gallons peanut oil
- hot pepper sauce to taste
- lemon wedges
- pepper to taste
- salt to taste
1
Remove the neck and giblets from the turkey cavity and rinse the inside and outside of the bird.
2
Dry the turkey well, inside and out, with paper towels.
3
Fold the wings of the turkey behind the bird’s shoulders and then remove the hock lock. Place turkey on a large wire rack.
4
Place a 10- to 12-gallon stockpot on a 12-inch propane gas burner with at least 100,000 BTUs and fill with vegetable oil. Light fire and heat oil to 390 degrees F.
5
Lower the well-dried turkey, breast first, into a deep-frying basket. Put on oven mitts and gently lower the basket into the oil.
6
Lift up the turkey and dip it into the oil again three or four times so the oil adjusts to the temperature of the turkey.
7
Fry the turkey while keeping the oil temperature as close to 365 degrees F as possible. Fry for about three and a half minutes per pound, until meat is golden and a deep-frying thermometer in the thickest part of the turkey thigh registers 175 degrees F.
8
Lift basket out of oil and drain turkey, including the cavity, in a roasting pan. Carve and serve after the turkey has cooled for 20 minutes.