The holidays are fast approaching and its time to start collecting ideas and recipes for those festive feasts! For a special treat this Thanksgiving, try deep frying your turkey. If you have not fried a turkey before, small birds work best; try to keep your turkey under 15 pounds. Deep frying a turkey not only keeps the bird extremely moist, but you still have the option to season your bird by using a dry rub or injecting marinade. Frying your turkey is much faster than cooking it in the oven and its a good option for those with smaller kitchens because it allows you to maximize your oven space for side dishes.
Ingredients and equipment:
- 1 turkey (12 lb)
- Turkey Fryer
- 40-60 quart pot with drain basket
- 3 gallons peanut or vegetable oil
- Fuel for fryer
- Thermometer
- Optional: An injectorto add marinades to your turkey.
Marinade ideas can vary, depending on the flavor profile of your choice:
Port Wine: Port Wine, garlic juice
Honey Beer: apple cider, honey, ale, garlic juice
Italia: Italian herbs, red wine, olive oil
Cajun: Cajun spices, medium ale, Italian salad dressing
Here are some simple steps to fry your turkey:
- Since you will be working with a large amount of flammable oil, choose a level spot outdoors to fry your turkey.
- In your quart stockpot, heat peanut oil to 400 degrees F. The pot should have plenty of room left for the turkey otherwise the oil will spill over.
- Start with a room temperature turkey (neck and giblets removed), rinse thoroughly and then pat dry with paper towels. If you are going to inject a marinade go ahead and inject it directly into both sides of the breast, the legs and thighs of the turkey. Another option is to coat your turkey with a dry rub (a basic recipe is 1 cup of salt, cup black pepper, cup garlic powder).
- Put turkey into drain basket and slowly lower into the hot oil until it covers the turkey.
- Maintain the peanut oil at a temperature of 350 degrees F and cook for around 45 minutes (cook time is about 3 to 3.5 minutes per pound).
- Carefully remove the basket from the oil. Drain turkey. Insert a thermometer into the thickest part of the thigh; the internal temperature should be at least 180 degrees F.
- Enjoy your deep fried turkey with family and friends
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