Holiday Recipe: How to deep-fry a turkey
Gone are the days of getting up at 6:00 on Thanksgiving morning to get the turkey in the oven. Imagine having your turkey done in under an hour! Deep frying turkeys has been popular in the south for years and the turkey comes out anything but greasy. The oil seals the outside, making this one of the juiciest birds you’ll ever make! But, be forewarned, once you try this method of preparing your turkey, you may never cook your holiday turkey any other way.
- Turkey fryer
Blain # 654586
- Shore Lunch® The Turkey Gourmet Miracle Peanut Oil
Blain # 572857
- King Kooker® Butter Marinade
Blain # 496202
- Meat Thermometer
Blain # 497354
- **Turkey (not available at Blain’s Farm & Fleet)
- **Optional Items (as listed in PDF file)
- King Kooker® Marinade Injector with Needle
Blain # 496197
- First you must select your turkey. The ideal turkey for frying is usually not more than 13 pounds. Larger turkeys require extensive cooking time to ensure the internal temperature is between 180-190 degrees. Sometimes, this can overcook the outside (skin) of the turkey. Try using 2 smaller turkeys instead of a single large turkey.
- Begin preparing the turkey by completely thawing the turkey according to the manufacturers directions. Once the turkey is thawed remove the neck and giblets from the turkey cavity. Cut away any excess skin at the neck opening. Be sure there are no obstructions.
- Next, you’ll want to marinate the turkey using the marinade injector and the Buttery Creole marinade. Fill the turkey with the entire 16 oz. of marinade and place the turkey in the refrigerator, allowing it to marinade for at least 2 hours. Overnight is recommended.
- Once your bird has marinated, you will need to mount the bird onto the stand. To do this, place the loop on the top of the stand through the neck hole and exit the body cavity at the legs. Some turkey fryers will use a basket instead of a stand, so always refer to the manufacturer’s instructions.
- You are now ready to begin cooking your turkey. Be sure to follow the instructions for set up, lighting and operating your outdoor propane cooker. Do not leave the outdoor cooker unattended while cooking or during the cool down period. Also, make sure that your outdoor cooker is actually outdoors. Do not use your turkey fryer inside or in your garage. Pour the oil into the pot and clip the thermometer to the side of the pot with the probe end in the oil. Do not fill past the fill line on the pot.
- Heat the oil slowly over a low flame and gradually increase the heat until the oil temperature reaches 325-350 degrees. For a turkey between 10 and 13 pounds, the cooking temperature should be 350 degrees. For a bird 14-20 pounds, the cooking temperature should be 325 degrees. This should take about 15-20 minutes. Do not leave the cooker unattended during heat up.
- Once the oil has reached the correct temperature, turn off the flame. Slowly lower the turkey into the hot oil. Once the turkey is submerged, relight the flame. Splattering will occur so wear protective mitt or gloves and a long sleeve shirt and long pants. Do not use the lid when frying. Your cooking time should be 3 to 3.5 minutes per pound. The most accurate way to tell when the bird is done is to use a meat thermometer, inserting it deep into the breast and thigh. The recommended internal temperature of the turkey should be between 180-190 degrees.
- Once the turkey is cooked remove it from the oil by placing the grab hook into the loop and lifting the turkey slowly out of the oil. Be sure to allow the excess oil to drain back into the pot. Place the cooked turkey on a platter lined with paper towels to absorb the excess oil. Remove the turkey from the stand, carve and enjoy.
- Don’t forget to turn off the propane and allow oil to cool down before removing pot.