Need deep fry turkey instructions? Learn how to deep fry turkey with these easy, specific and safe instructions…
It is very difficult to prepare deep-fried turkey on the kitchen stove. This problem arises mainly because it causes a big mess on the stove and can be dangerous use large quantities of oil in closed spaces like the home kitchen.
The best thing to do is to deep-fry turkey outside the house. While it may prove expensive to invest in the large turkey cooking pot and outside propane gas burner, it is well worth the effort and extremely safe.
To start frying a turkey you will need a large cooking pot and vegetable oil along with a good-quality turkey.
Prepare the Turkey to Deep Fry
Completely defrost and wash the turkey and remove any plastic devices like the timer. Also remove the cavity contents and truss the bird by tying the legs, neck flap and securing the wings and tail to the body. In order to figure out how much oil you will require, put the turkey in the pot and fill it with water to cover it and have two inches extra water on top.
Now remove the turkey and let it dry completely by patting it with paper towels. Measure the quantity of water that was filled in the pot and then pour in this amount of oil into the pot that you will fry the turkey in. Make sure the pot is very dry before you pour in the oil. There should be enough room on the top to maneuver the turkey around, so make sure the pot is large enough.
Putting Deep-Fried Turkey In The Pot
Place dried seasonings on the turkey and you can even use injectable turkey marinade or rubs to flavor the turkey overnight. Put the oil into the pot and heat it to 375°F. Make sure the oil is very hot and check on a good thermometer to get the right temperature. The turkey must be at room temperature and also be dry. When you add the turkey by lowering it into the pot make sure you turn off the flame.
The reason for this is that the oil will be very hot and is going to start splattering. It is a good idea to wear gloves while lowering the turkey into the pot. You can also use the Turkey Hook which will allow you to maintain some distance between the turkey and yourself. If the oil starts boiling up then you should remove the turkey from the oil and dunk it again. Do not immerse the turkey in one large dunk because this can cause the oil to boil up and splatter. When the oil starts rising you should keep lifting the bird and reinserting it. When this process is complete, turn on the burner again.
It takes approximately 3 1/2 minutes per pound of cooking to have a good crispy turkey which means no more than 35 minutes. However you will have to lift out the turkey and check it with a meat thermometer inserted in the thigh until it reaches a reading of 175° which will tell you that the turkey is cooked. Turn off the burner and gently lift up the turkey and let it drain completely for 5 to 10 minutes on a wire rack. You can now enjoy the succulent turkey which is crispy and delicious.
