Fried turkey
Bradley Dilger
Fried turkey is very popular now, and if you’ve ever had it, you will know why. Hot oil and turkey’s thick skin seals in the moisture, making for a very juicy, flavorful bird—and it’s not greasy at all.
Preparation
Equipment: these days, turkey frying setups are easy to get from do-it-yourself stores. Shoot for one which includes a stand and hook of some kind; that makes it a lot easier to move the bird around.
I also recommend:
- heavy work gloves (oil spatters really, really hurt)
- a short length of wire to hold the thermometer at the top of the oil
- aluminum foil, for the “rest” period
- probe-style meat thermometer, to check the bird when done
- a 9x13 pan, to hold the carved goodness
- a well-sharpened carving knife and fork
- a sizeable funnel, for pouring the oil back into the containers
Turkey: I like to buy frozen turkeys and let them thaw out; since they are already basted, that makes for a juicy end product. You can also purchase an injector and pump the bird with additional broth. While it’s possible to fry huge birds (20+ lbs), sometimes these birds dry out a little, since it can take a while to cook the interior completely. For a big party, I’ll fry several 12-14 lb birds.
Time: expect 3 minutes per pound for birds bigger than 13lbs. For smaller birds, allow 2 1/2 minutes per pound.
Marinades/rubs: fried turkey tastes gooooooood. Why mess with it? I love marinading my smoked turkey, but I do the fried ones au naturel.
Oil: peanut oil is the only way to go. Vegetable oil doesn’t carry enough heat. Avoid “frying oil”—it’s often a blend. Pay for the good stuff; take care of it, and you can use it multiple times. You’ll need 3 to 5 gallons, depending on the shape of the cooker and the size of the bird.
Safety: a pot filled with 350° oil is very, very dangerous. Position your cooker wisely—in a location where passers-by (e. g. excited kids) have no possibility of upsetting the cooker. Make sure the gas hose isn’t a trip hazard. Set up a chair and get your beverages ready beforehand, so you don’t have to leave the cooker unattended. Ever. Also, make sure you have a safe place to keep the oil while it cools.
Procedure
- Allow the turkey to thaw completely. Unwrap it and remove the gizzards and neck. Remove the plastic, wire, or string trusses, and the plastic “done” thingee if there is one. Trim the loose skin around the neck and abdomen back a little to ensure good oil flow through the bird. Make sure the cavity is completely open—stick your finger through the hole from the neck side. Set the turkey on the rack, breast down, to allow it to dry. (Oil and water don’t mix.)
- Set up the cooker. Put the bird in the cooker and fill the cooker with oil so the bird is covered. Remove the bird and allow it to drip-dry. (This also helps evacuate water. Once you’ve done a few birds, you can skip this step if you know how high to fill the cooker.)
- Start the fire. Bring the oil to 375° F. Get your gloves on and s-l-o-w-l-y lower the bird into the oil (it’s on the rack breast first, right?). As the skin loses moisture, there will be a lot of steam. Take your time!
- Once the bird is fully immersed, start your timer. Check the temperature—it’s probably dropped considerably. Keep the fire high until the temperature comes back up to 350°. This can take 10 minutes or so.
- Keep the temperature at 350° as the bird cooks. You’ll turn the gas down lower and lower as you go.
- As the bird cooks, the skin will brown and the meat on the legs will pull back. You’ll also smell the poultry goodness. After the proper time (see above), turn down the fire, and pull the bird out of the oil slowly, allowing the cavity to drain. Set the bird on its side in a pan, and place the meat thermometer in one breast. If the bird isn’t done (150°) give it a little more time in the oil—five minutes—and try again.
- If you’re happy with the temperature, cover the bird with foil and let it rest for 15-20 minutes before carving. This is unquestionably the hardest step! As needed, use your knife and fork to ward off the folks who suddenly want to “help” carve the bird....
- Take your time when carving, and get all the meat, especially the dark meat. It’s delicious!
