Deep Fried Turkey
Perhaps you've heard about a growing trend in turkey cooking—I'm talking about the deep-fried turkey. Sound weird? Well it isn't and it's delicious and easier than you might think.
I'd eat a deep fried sneaker if I could, I love fried food, but somehow a deep-fried turkey didn't sound so good. Well, I have tried them and you won't believe how delicious they come out—crispy on the outside and super-moist inside, and surprisingly NOT greasy.
There are a few tips and precautions you'll want to take. First, I recommend buying a kit—it comes with the heat source, the right sized pot, AND a metal basket to lower the bird in and out of the pot. Make sure you choose a level spot outside in a place that is not windy.
Bring your oil to temperature. Thoroughly, I mean thoroughly dry the turkey inside and out—any water will make the oil splatter and pops and you do not want that. Lower the bird into the hot oil and let it go for 40 minute—yes… 1/3 of the time it takes to roast a whole turkey. Let rest and dig in… you'll have to cook the stuffing separately and I recommend you not fry that part of your Thanksgiving meal.
Preparation Time: 45 minutes
Start to Finish Time: 1 hours
Yield: 10 servings
1 12- to 14-pound turkey, neck and giblets removed
4 gallons vegetable oil
Thoroughly dry bird inside and out.
Pour oil into a 7- to 8-gallon frying pot. Place pot on burner and heat oil to 375° over medium-low heat according to the manufacturer's instructions. Mount turkey onto frying base and, using oven mitts and a sturdy hook, carefully lower turkey into hot oil.
Check the thermometer often during frying and keep oil at 350°. Fry 40 minutes.
Turkey is done when a meat thermometer inserted into thigh registers 170°.
Remove turkey from oil using oven mitts and hook; drain and let rest 20 minutes before slicing.
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