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How To Fry A Turkey
Frying a turkey has become amazingly popular in recent years, maybe for how moist (not greasy) the bird comes out. Want to give it a try?
You’ll need…
A whole, thawed turkey. For frying, smaller is better – try not to go over 15 pounds.
A 40-60 quart pot with a basket or frying hardware.
Propane gas tank and burner
Candy or deep-frying thermometer, plus a meat thermometer.
Oil – and lots of it. Corn, peanut and canola oils work best. You’ll probably need 3.5 to 5 gallons.
Fire extinguisher (just in case) and heavy duty pot holders.
Before you fry…
Set up your fryer OUTDOORS ONLY. Use a level, open, grassy area. Avoid wood decks (which can catch fire) or concrete surfaces which can stain. Make safety a priority; we’ve all seen those TV clips of Fried-Turkey-Gone-Wrong.
Before you do anything, determine how much oil you’ll need by placing the turkey in the fryer. Add water until it’s about two inches over the bird. Remove the turkey and, using a ruler, note the water level from the top of the pot to the surface of the water; empty and dry the fryer, then fill with oil to the level you just noted.
Using a candy thermometer, heat the oil to about 325°F and no higher than 350°F. It will take about 20-30 minutes. While you wait, inject the turkey with a marinade or rub with a dry spice rub. Plain turkey is fine too, but this gives it a little extra flavor. DO NOT FRY A STUFFED (OR FROZEN) TURKEY; it doesn’t work.
Once the oil heats, carefully place the turkey in the fryer. Overcooking is a common mistake: estimate cooking time at about 3 minutes per pound. Check the temperature with a meat thermometer: it should reach 170° F. in the breast and 180° F. in the thigh.
Don’t leave the hot oil unattended, and allow it to cool completely before disposing of it.
Find Thanksgiving Turkey Day Events, Food Banks and more for your state at AmericanTowns.com
I fried my first turkey last Thanksgiving. I must admit that I was a little nervous frying a turkey for the first time. We have all seen those videos of what could happen if you don't follow the proper steps. The steps in this blog are basically the same steps I used and are great for safely frying a turkey.
Posted by: Meaux | August 24, 2009 at 11:45 AM