How To Cook A Deep Fried Turkey

In this video karl engel head chef of pigcass.

Make sure it s entirely dry inside and out border on very dry. A twelve pound turkey will cook for about 45 minutes. A whole peeled onion is used to keep the three gallons of oil from scorching. It s best to buy a kit that contains everything you need for a successful run like the rivergrille 30 qt turkey fryer package it includes an outdoor burner a 30 quart pot a deep frying thermometer to monitor oil temperature and a rack with a hook to slow lower the turkey into the oil.

If you drop a frozen turkey in 350 degree oil you re. Weight down the turkey with something heavy and cover. Remove the turkey from the brine discard the brine. Let it sit at room temp for 30 minutes prior to frying.

Following this deep fried turkey recipe makes it easy to avoid overcooking the meat easy but brining still gives you a more flavorful bird. Pat dry the turkey. Thanksgiving is just around the corner and this week we re showing you how to get the best out of your turkey. When done right a deep fried turkey is a very juicy welcome alternative to a roasted turkey which can be easily overcooked however deep frying involves cooking with a large amount of very hot oil.

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The turkey needs to be completely thawed before frying. However if you choose to brine the turkey you need to make sure that the turkey is extra dry before putting it into the oil. Monk places frozen turkeys in a refrigerator three nights before cooking to thaw. A 12 pound turkey will take about 42 minutes to deep fry.

Deep frying a turkey takes place outdoors. Watch how to deep fry a whole turkey to a crisp. Properly deep frying a turkey will make you the indisputable hero of your next holiday dinner. A deep fried turkey will take about 3 minutes per pound to fry at 350 degrees f 175 degrees c.

Water and hot grease leads to out of control bubbling and splattering. The thickest part of the thigh should be about 180 degrees f 82 degrees c. When the turkey is done slowly lift it from the pot and place it in a pan or on paper towels to drain. The turkey is done when the dark meat is at an internal temperature of 175 f to 180 f and all white meat is at an internal temperature of 165 f to 170 f.