How to Deep-Fry a Turkey

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.

 

 

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