Deep Frying Turkey: A Step-by-Step Video Guide

Deep frying a turkey produces incredibly moist, tender meat with crispy skin, but it can seem intimidating for first-timers. Watching a video is the best way to learn proper deep frying technique. Follow along with this visual guide to fry up the perfect bird.

Selecting the Right Turkey for Frying

Choose the right size turkey so it can cook safely in the oil Some tips

• 8-12 lbs is ideal for most fryer pots

• Under 8 lbs may cook unevenly

• Over 12 lbs risks dangerous oil spillover

• Thaw completely before frying

• Pass on frozen or pre-stuffed turkeys

Avoid potential issues by picking a fresh turkey under 12 pounds. Make sure it’s fully thawed before frying day.

Setting Up the Turkey Fryer

Outdoor turkey fryers consist of a propane burner, pot, thermometer, and basket. Setup is important for safety:

• Place on a flat, level surface away from buildings

• Have a fire extinguisher on hand just in case

• Don’t overfill the pot – oil expands when hot

• Clip thermometer on securely

• Ensure propane tank and connections are tight

Proper setup prevents burns or other accidents. Always monitor the fryer when in use.

Preparing the Turkey

Get the turkey ready before placing into hot oil:

• Remove giblets and neck from cavities

• Thoroughly pat dry with paper towels

• Rub seasoning or injections under skin

• Tie legs together with butcher twine

• Insert a cooking thermometer into thickest part of breast

Dry skin is crucial for crisping and preventing splatter. Tying the legs makes it easier to maneuver the turkey.

Heating up the Oil

Safely preheating the peanut oil prevents undercooking:

• Fill pot with oil according to line markings

• Heat oil to 350°F – this takes 30-45 minutes

• Use thermometer to verify temp before cooking

• Adjust propane flame to maintain 350°F

The oil must be hot enough to quickly sear the turkey. But excessive temperature risks burning the oil or causing flare ups.

Lowering in and Cooking the Turkey

Gently lower turkey into the hot oil using the basket:

• Wear heavy duty gloves to avoid burns

• Lower body cavity first

• Submerge completely and let go

• Cook 3-4 minutes per pound

• Lift basket slowly when done

Hot oil will bubble vigorously at first. Cook time depends on turkey size – a 12 lb bird takes 45-60 minutes.

Draining and Resting the Fried Turkey

Once fried, carefully remove turkey from the oil:

• Let excess oil drip back into pot

• Place turkey on a pan lined with paper towels

• Internal temp should be 165°F

• Tent loosely with foil and let rest 20 minutes

Draining on paper towels removes excess grease. A rest finishes the cooking process and allows juices to settle.

Carving Up the Perfect Fried Turkey

Frying leaves you with beautiful bronzed skin wrapped around tender, moist meat:

• Carve breast meat first when serving a crowd

• Take care not to tear the crisp skin

• Scoop out stuffing if cooked in the cavity

• Slice legs by cutting through the hip joint

• White meat is safe at 165°F, dark meat at 175°F

Slicing across the grain makes turkey more tender to chew. Enjoy this southern-style fried masterpiece!

Deep Fried Turkey Safety Tips

While incredibly delicious, deep frying poses some risks if proper precautions aren’t taken:

• Cook outside only on a flat surface away from buildings

• Don’t overfill the pot to prevent boil overs

• Carefully monitor oil temperature at all times

• Wear heavy gloves and use extreme caution

• Don’t deep fry on a wooden deck

• Have a fire extinguisher ready just in case

• Never leave the fryer unattended, even for a minute

Take your time and exercise extreme caution when deep frying, and you’ll be rewarded with the best fried turkey you’ve ever tasted.

Alternatives to Deep Frying a Whole Turkey

If deep frying seems too difficult or dangerous, consider these alternatives:

• Oil-less turkey fryers use hot air instead

• Deep fry just turkey pieces and not the whole bird

• Pan fry turkey cutlets for sandwich meat

• Roast a turkey coated in oil for crispy skin

You can still get juicy, flavorful results without vats of hot oil. Fried turkey also tastes amazing cold the next day.

Extra Crispy, Juicy Fried Turkey Perfection

Seeing each step of the deep frying process in video form takes the mystery out of this cooking method. With the right gear, preparation, and safety steps, you’ll wind up with the crispiest, juiciest bird possible.

Keep an eye out for popping and spattering when lowering the turkey in, and monitor oil temp diligently. Your patience will be rewarded with crazy moist, golden fried turkey that your guests will rave about.