If you don't know what you're doing, deep- Fried turkey can be dangerous.If you follow the steps carefully, you can prepare a delicious turkey dinner for your family and friends.To avoid explosions when the turkey comes in contact with the frying oil, make sure your turkey is fully defrosted.
Step 1: You can choose a turkey that's around 15 pounds.
If you use the largest size that will fit into your fryer, you risk leaving too much oil in the fryer.Smaller birds cook more evenly.A 15 pound turkey will serve up to 15 people if you estimate 1 serving for every pound of bird.
Step 2: You should defrost your turkey before you cook it.
Put your turkey in the fridge until it thaws out.It's important that your turkey is completely thaw out before you cook it.Severe burns can be caused by ice crystals, which can cause your oil to spatter or explode.Allow your turkey to thaw for 24 hours.A 15 pound turkey needs to be stored in the refrigerator for 3 days.To thaw the turkey completely, feel it inside and out to make sure there are no hard spots in the meat.The last place to thaw is between the ribs of the turkey.
Step 3: The giblets should be removed.
Most turkeys you buy from the grocery store have the neck removed, but if you have a fresh one, it may still be attached.
Step 4: The turkey legs meet the breast if you open the neck.
Ensuring that the oil can flow freely through the bird will help it cook more evenly.Fresh turkeys will not have this done.
Step 5: Put the turkey in the fryer and cover it with water to measure the oil.
You should have 5 inches between the water level and the top of the fryer for the turkey.After you remove the turkey, you can measure the water in the pot.If you don't have enough space between the water and the fryer, you run the risk of oil splashing out while your turkey is cooking.After pouring out the water, make sure the frying pot is dry.Before you season the turkey, make sure to do this step.
Step 6: If your turkey is completely dry, double-check it.
You can feel inside the turkey to make sure there are no ice crystals, then use paper towels to dry it.
Step 7: Season the bird with a rub.
You can either buy a prepared rub or make your own blend.Place most of the rub under the skin to separate it from the meat.You can use the rub on the skin.Some people brine their turkey in saltwater.The extra liquid in your fryer can cause it to spatter.
Step 8: It is a good idea to check your fryer to make sure it is working well.
There should be a burner, a stand, and a thermometer in your fryer.You will need a fire extinguisher rated for grease fires and a propane tank.It's not necessary to have a fryer specifically for turkeys, but it should be large enough to hold your bird.
Step 9: You need to set up your fryer at least 10 feet away from any buildings.
This includes overhangs.If you're not careful, an oil fire can catch nearby structures on fire.
Step 10: A level spot on concrete or dirt is needed for your fryer and propane tank.
Since oil drips can easily catch on fire from the burner, you should never place your fryer on a wooden surface.If you want to avoid stretching the line leading from the tank to the burner, place your propane tank as far away as possible.
Step 11: The amount of vegetable oil needs to be filled in the fryer.
The most popular oil for frying is peanut oil.safflower and corn oil can be used with a smoke point of at least 450 F.
Step 12: Light the burner and keep an eye on the oil.
You might want to use a long match or lighter.To make sure the oil doesn't get too hot, use a thermometer to keep an eye on the temperature.The outside of your turkey will cook faster than the inside if your oil is too hot.You increase the risk of a grease fire.
Step 13: Attach the turkey to the basket or the hanger.
To get the hooks on the bottom of the turkey, push the long end through it.Lift the turkey to make sure it feels secure.Put the turkey breast-side down if you have a basket.
Step 14: The turkey should be slowly lowered into the oil.
Lift the turkey back out if the oil starts to spit.The turkey should not be dropped in the oil.If you have to take the turkey out, make sure that the oil is the correct temperature and that it is completely dried.The hot grease can cause the water to come into contact with the oil.
Step 15: The turkey can be cooked at a temperature of 165 F.
A general guideline for how long this will take is roughly 3 minutes for each pound of bird, but you should always go by the internal temperature of the turkey rather than the cooking time.
Step 16: When it's time to check the turkey, slowly remove it from the oil.
If you have a basket, use oven mitts to lift it.Carefully fish the turkey from the fryer.As you lift the bird, allow the oil to drain off.
Step 17: The temperature can be measured in both thighs and breasts.
If you don't get an accurate reading, use an instant-read thermometer.The temperature of the turkey should be 165 F.
Step 18: Before carving, allow the turkey to rest for 20 minutes.
The turkey's juices need time to be redistributed throughout the meat in order to get the best results.The turkey can be drained on paper towels or a rack.
Step 19: The oil should be cool before it's thrown away.
The oil should be left in the fryer until it has cooled.Before you try to pour it out of the fryer, make sure it's at room temperature.
Step 20: Throw the oil into disposable containers.
If you're worried about the oil spilling from the containers, place them in the freezer and discard them.
Step 21: Grease can be cleaned from your burner and fryer.
If you don't thoroughly clean the fryer after each use, the grease can cause a fire.