|
For those who have never tried a deep fried turkey, I know the concept of putting a whole, perfectly good turkey into boiling oil, seems like a crazy thing to do. But for those who have tried it, I’m confident that you would agree that the result is spectacular! A deep fried turkey is crisp on the outside and wonderfully moist on the inside. The key to the process is the temperature of the oil. Oh, and did I mention that an entire 10 lb. turkey will cook in just 30 minutes!
You can deep fry various weights of turkeys depending on the size of your fryer, but we recommend a smaller turkey (about 10 lbs) because it is much easier to lift and lower into the hot oil. You can also brine the turkey the day before or apply a rub just before frying. For our class, we have brined the turkey the night before which imparts a delicious flavor throughout the cooked bird.
Let’s get started!
Ingredients
- 8 quarts water
- 2 cups coarse (kosher) salt
- 1 cup honey
- 2 bunches thyme sprigs
- 8 cloves garlic, peeled
- 2 Tablespoons coarse black pepper
- 2 lemons, halved
- 1 10-12 lb turkey, rinsed and all giblets removed
- 5 to 7 gallons peanut oil, save the oil containers
Equipment you will need:
- Large pot with mobile propane turkey fryer or crab cooker, preferably with inside basket
- Broom
- Candy thermometer
- Meat thermometer
- Heavy oven mitts
- Two people
- Wooden spoons
- Meat fork
- Cutting board
Step 1
In a large pot (the same pot you will fry the turkey in) add water, salt, honey, thyme, garlic, pepper and lemons. Stir until the salt dissolves. |
Step 2
Carefully lower turkey, upside down, into brine solution. Cover pot and refrigerate overnight. |
Step 3
Remove turkey from brine and thoroughly rinse with cold water inside and out; set aside. Rinse out the pot and dry completely. (Any water left in the pot will cause the oil to pop and splatter) |
Step 4
Set the cooker up in a safe place away from children or pets and in a place where you can clean the ground below the cooker as it will likely be covered with oil splatters when you are finished. |
|
Step 5
Fill the pot with oil so that it is about ¾ full. Place the pot on the cooker and light the flame. Turn the gage to high. The oil must reach 350 degrees to correctly cook the turkey. Periodically check the temperature with a thermometer. The best and safest way is to hook the clip on the thermometer to the side of the pot, it must be fully submerged in oil, so you can see the temperature as it climbs without having to insert it with your hands. Heating the oil can take up to 20 minutes. |
Step 6
When the oil has reached 350 degrees, you are ready to fry the turkey. Place the turkey in the fryer basket, neck side down. Place a broom handle through the metal handle of the basket. Lowering the turkey into the hot oil will take two people. Each person holds one end of the broom from which the turkey in the basket is now hanging from in the middle. Lift the basket up over the pot of oil and very slowly and carefully lower it into the pot of oil until it rests on the bottom of the pot. Remove the broom. Check the temperature; you may have to increase the heat to bring it back to 350 degrees as quickly as possible. Fry the turkey for 3 ½ minutes per pound. Be sure you frequently check the temperature, making adjustments to keep it at 350 degrees. |
|
Step 7
When you believe the turkey is done, lift it out of the oil just enough to insert a meat thermometer into a thigh. When it registers 170 degrees it is done. Place a large platter on the ground next to the pot. Insert the broom handle through the basket handle and very carefully and slowly raise the basket out of the oil. Let it drip for a minute, then place on the platter. Remove the broom handle. Turn the pot off. Carefully, with oven mitts, carry the platter to the kitchen. |
Step 8
Insert a wooden spoon into the turkey cavity and a meat fork into the other side of the turkey and lift out of the basket. Place on a cutting board and let rest for 5-10 minutes. |
|
Step 9
Carve the turkey and enjoy! |
Step 10 - Clean up.
When the pot is cool enough to handle, we recommend moving it inside a garage overnight to cool completely. When cool, carefully pour the oil back into the oil containers with a measuring cup or funnel. Save for another use.
|
-Glutenfreeda
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
