Deep frying an turkey require careful control of the oil temperature. The oil temperature will determine the texture of the fried turkey as well as whether or not the turkey is cooked safely. If the oil temperature is too low, the turkey will absorb too much grease from the fryer.
Additionally, the skin of the turkey will becomes soggy. If the oil temperature is too high, the outside of the turkey will burn before the interior of the turkey is cooked through. Preheat the oil to 325 degrees Fahrenheit before adding the turkey.
How to Deep Fry a Turkey Safely
This temperature will allow the turkey to cook evenly and the fat within the turkey will render to create crispiness while the turkey remain juicy. The cooking time are calculated based off the weight of the turkey that is to be deep fried. Cook the turkey for 3.5 minutes per pound of turkey weight.
For instance, a 14 pound turkey will take 49 minutes to deep fry. The oil temperature will drop between 50 and 75 degrees when you place the turkey into the oil due to the cold turkey meat absorbing heat from the hot oil. Allow the oil to reach the correct frying temperature again prior to deep frying the turkey.
Use a meat thermometer to ensure that the turkey has reached 165 degrees Fahrenheit. Insert the thermometer into the thickest part of the turkey thigh but dont allow the thermometer to touch the bone or the cooking wont be accurate. The correct volume of oil will prevent the oil from overflowing during the frying process.
Fill the deep fryer pot with water and place a thawed, dry turkey into the oil. Mark the level of the water with a marker. Empty the pot and fill it with oil until it reaches the mark.
Do not fill the fryer pot to the rim with oil. Turkey will displace the oil while frying. Three to five inches below the top of the fryer pot is a good level for oil with a turkey in the fryer.
A 10 pound turkey require three gallons of oil to deep fry. A 22 pound turkey will require five and a half gallons of oil to cook. Marinades can be injected into the turkey before deep frying to add flavor.
Inject the marinades into the breasts and thighs of the turkey for best results. Use flavorings like garlic and herbs for flavor that enhance the meat. Cayenne and hot sauce can be used to contribute heat to the turkey.
Sweeteners like apple cider and honey can add flavor to the turkey. Avoid acidic flavorings in the marinade as they can toughen the turkey meat. Safety is the most important part of deep frying a turkey.
Only deep fry a turkey outdoors as the process are dangerous. Ensure that the propane burner is at least 10 feet from any house or overhang as weather conditions can impact the deep fryer. Pat the turkey dry prior to deep frying as the turkeys moisture can cause dangerous splattering of oil.
Wear long heat-resistant gloves when deep frying the turkey. A Class K fire extinguisher should be present in the vicinity should a grease fire starts. Deep frying a turkey is a process that should of not been done unattended.
Once deep frying is complete, allow the turkey to rest under a foil tent for 20 minutes. This allows the juices to redistribute within the turkey. Drain the turkey on a rack of towels to avoid making the turkey too soggy.
Use peanut oil to fry the turkey as it has a high smoke point and is flavored in a way that enhances the taste of the turkey. To fry the turkey lower it slowly into the oil using a hook and a basket. Deep frying a turkey using these techniques will result in a juicy turkey with a crispy crust.