PREPARING FOR A TURKEY FRY
A fried turkey is a unique way to put a spin on the traditional Thanksgiving feast. For the first-time turkey fryers, frying a turkey takes a little bit of preparation and time, but is well worth the effort. Our step-by-step guide will ensure that your turkey is not only fried to perfection, but flavorful and delicious. Before we get started, let’s start with the basic items you will need.
- Large pot –with oil-level indicator lines
- Pot stand
- Long-stem thermometer
- Turkey-lifting accessory
- Propane tank with fittings
- 16lb Turkey or smaller
- Three Gallons of Peanut Oil
- Choice of Marinade
Once you have gathered the items, the turkey will need to be thawed completely prior to marinating. You should marinate your turkey at least 24 hours in advanced to insure that your turkey produces the most flavors. We will provide steps on how to marinate the turkey in the next section.
THE DAY BEFORE THE TURKEY FRY
Step 1: Find a Space
The day before the turkey fry is the best time to determine where to place the turkey fryer. Remember you must fry the turkey outside, on a concrete slab or a level, non-slip, non-wooden surface, away from any structures.
Place the turkey inside of the pot and fill with cold water until the turkey is covered, this will allow you to know which line to fill the oil-level too, when you are ready to fry the turkey. If it is helpful, mark the outside of the pot with a marker to indicate how much oil you will need to add.
Once you have determined the location of your turkey fry, it is now time to marinate the turkey. As we mentioned earlier, the turkey must be thawed all the way before you can marinate/
Step 2: Marinating the Turkey
Place the turkey on a flat counter space or table, remove the plastic, pop-up button, leg holders, neck, and giblets. Rinse the turkey with cold water thoroughly and pat dry with a dry/clean cloth or paper towel.
Now, place the turkey in a large aluminum pan. Using the marinade injector, inject each breast and thigh about one inch into the turkey, with the marinade. Repeat the same process all over the turkey, so that the flavor permeates throughout each section of the turkey.
Once the turkey has been marinated, cover the pan and turkey with aluminum foil or a turkey bag and place into the refrigerator for 24 hours.
THE DAY OF THE TURKEY FRY
Step 1: Preparing the Turkey Fryer
When you are ready to fry the turkey, go outside and connect the propane tank, place the pot on the stand, and attached the long-stemmed thermometer on the inside of the pot. Fill the pot with peanut oil to the line that you determined the day before. Light the burner and heat the oil to 325°F. Allow the oil to heat up for 45 minutes. Remember safety is ever so important when frying a turkey, please do not leave the pot of oil unattended at any time.
Step 2: The Turkey Fry
While you are waiting for the oil to heat up, remove the turkey from the refrigerator. Drain the pan and pat the marinated turkey dry. Next, turn off the burner, and attach your turkey to the turkey lifter. Since , you are dealing with hot oil, you will need to use burn-proof oven mitts to protect your hands and arms from oil splatters. Once, you have your mitts on, slowly and carefully, lower the turkey into the hot oil. Once the turkey is in the hot oil, turn the burner back on.
The turkey will need to fried for about 4 minutes per pound of turkey at a consistent temperature 325°F. If you are using a 16lb turkey, it will take about an hour to fry the whole turkey. Periodically, check the temperature of the turkey using a meat thermometer. Insert the meat thermometer into the thickest part of the thigh and when the temperature read 170°F, the turkey is ready. The burner can now be turned off. Remove the turkey from the turkey fryer and place onto a large baking pan. Let stand for 15 minutes before removing the turkey lifter from the turkey. Allow for the oil to cool for approximately 60 minutes and discard safely.
We hope you have enjoyed our guide on how to deep-fry a turkey. Have a safe and happy holiday!