Deep frying turkeys are becoming increasingly popular. The meat is moist and tender, not greasy. Once the materials are assembled, the method is fast – just 3 minutes per pound, instead of 20 minutes.
Prepackaged turkey frying kits are available or you can assemble your own. Here’s what you will need:
- 40 or 60 Quart pot (The turkey should fit easily with room on all sides.)
- A meat hanger to lower and remove the turkey
- Propane tank and gas burner
- Meat thermometer
- 5-6 Bottles of Cooking Oil (Approximately 1 1/2 gallons)
- Fully thawed turkey (Warning: Frozen turkeys explode!)
- Dry rub or marinade and syringe
Caution: Cooking oil is flammable, especially over an open flame.
Find a level, grassy or dirt area outside away from buildings and flammable items, like trees or wooden decks. Keep a kitchen rated fire extinguisher close by.
1. Measure and Heat the Oil. Lower your turkey into the pot. Fill with water to two inches over the turkey. Remove the turkey and measure the depth. Dump the water. Fill to the same measurement with oil. It will take about 30 minutes to heat to 325°F. Stay below 350°F.
2. Prepare the Turkey. Unwrap and clean out your turkey and fit the meat hanger through the bird. Rub your spices all over the turkey. Do not stuff. Lower the turkey slowly into the now boiling oil.
3. Cook the Turkey.
The short wait (about 30 minutes for a 10 lbs bird) will soon be over. So keep a close eye on the time. Raise the turkey to take its temperature. When the internal temperature reaches 170° F in the breast and 180° F in the thigh, remove the turkey and let drip dry. Inject your marinade using a syringe. Always let oil cool before moving or disposal.