How to Fry a Turkey

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  • 12/16/11
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  • A Delicious Deep-Fried Turkey
    Deep-fried turkey has its origins in the American South, but its popularity is quickly spreading to other parts of the country. The attraction of fried turkey is the combination of crispy outside and moist, tender inside. The turkey must be fried outdoors, and great care must be taken during the cooking process. The delicious results make deep-frying your holiday bird well worth the effort.

    What you will need:

    1 thawed turkey (preferably under 15 pounds)
    40- to 60-quart pot with a basket or turkey-frying accessories
    Propane tank and burner
    Deep fry thermometer
    Meat thermometer
    Oil with a high smoke point, such as peanut oil

    1. Determine your oil requirement by lowering the thawed turkey into the pot and adding water until the level reaches a point 2 inches above the bird. Take the turkey from the pot, and mark the water level. Dry the pot and turkey carefully, and add oil to the required level.

    2. Heat the peanut oil to between 325 F and 350 F, using the candy thermometer to measure the temperature.

    3. Move the turkey to the turkey hanger or basket, and with great care, lower the turkey into the hot oil.

    4. Allow 3 to 4 minutes per pound for cooking.

    5. Take the turkey out of the oil, and use the meat thermometer to check the temperature. The turkey is done when the temperature reads 170 F in the breast and 180 F in the thigh.

    Tips: 
    • Do not attempt to fry a stuffed turkey.
    • Keep an eye on the cooking turkey at all times.
    • Keep a fire extinguisher on hand in case oil contacts the gas burner.
    • Keep children and pets away from the frying turkey.
    Image Credit: henryalva
    Written By: Shannon R
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