How To Deep-fry a Turkey
Deep Fat Frying a Turkey
People have been raving about the deliciousness that can result from deep frying that Thanksgiving bird. And now you want to give it a try? Great! Just keep these tips in mind to ensure a safe, delicious Turkey Day feast.
A whole turkey is best cooked by the deep fat frying method so long as the bird is not stuffed, and it has been completely thawed. Do not deep fry a turkey that is larger than about twelve (12) pounds, as it will be much more difficult to cook the bird all the way through if it is too large.
Deep involves working with a giant pot full of hot, hot oil, which means there are very serious safety concerns when deep frying a large item like a 10 lb. turkey. Be sure to buy a cooking vessel large enough to completely submerge the turkey in oil without it spilling over. The oil should cover the turkey by 1 to 2 inches.
To determine the amount of oil needed, do a preliminary test using water. Place the turkey in the cooking utensil and add water to cover. Then remove the turkey and measure the amount of water. This is the amount of oil needed.
Select a safe location outdoors for deep fat frying a turkey. The last thing you want to risk is spilling a humongous cauldron of boiling fry oil inside your home.
Heat the cooking oil to 350Â°F. Slowly and carefully lower the turkey into the hot oil. Monitor the temperature of the oil with a thermometer constantly during cooking. Never leave the hot oil unattended.
Allow approximately 3 to 5 minutes per pound cooking time. When the turkey has cooked for about 5 minutes per pound, carefully remove it from the oil and allow the oil to drain from the cavity. Check the temperature of turkey with a food thermometer. The turkey is safely cooked when the food thermometer shows a minimum internal temperature of 165 Â°F in the innermost part of the thigh and wing and the thickest part of the breast.
If the turkey is not done, immediately return the turkey to the hot oil for additional cooking. This will ensure that you avoid food-borne illnesses during the holiday season.
When the turkey is done, remove it from the oil and place it on a sturdy tray lined with paper towels. The skin can be golden to dark brown to almost black. Let it rest about 20 minutes before carving.
Allow the used oil to cool before pouring it into containers for refrigerator storage. The oil can be reused if it is strained, covered, and used within a month.
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