Blain’s Farm & Fleet will show you how to deep fry a turkey in 10 easy steps. Get a delicious turkey and more time to spend with loved ones this year.
Gone are the days of getting up at 6:00 a.m. on Thanksgiving morning to get the turkey in the oven. Imagine having your turkey done in under an hour. The South has known how to deep fry a turkey for years. The oil seals the outside, making this one of the juiciest birds you’ll ever make, and it’s anything but greasy. Once you try deep frying a turkey, you may never do it the old way again.
How To Deep Fry A Turkey
If you follow each of these steps, you’ll know how to deep fry a turkey in no time!
1. 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.
2. Thaw and clean your turkey. Make sure you follow the thawing directions on the wrapper. Once the turkey is thawed, remove the neck and giblets from the cavity. Cut away any excess skin at the neck opening. Make sure there are no obstructions.
3. Marinate your turkey. Fill the turkey with a bottle of your favorite marinade and place the turkey in the refrigerator, allowing it to marinate for at least 2 hours. Letting it marinate overnight will give you the most flavor.
4. Mount the turkey onto the stand of your turkey fryer. Some turkey fryers will use a basket instead of a stand, so always refer to the manufacturer’s instructions.
5. Following your owner’s manual, set up and light your turkey fryer. Do not leave the cooker unattended while cooking or during the cool down period. Hot oil is extremely dangerous and must be watched at all times. Never use an outdoor turkey fryer indoors. 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.
6. Heat the oil slowly over a low flame and gradually increase the heat until the oil reaches the right temperature for your turkey. This should take about 15-20 minutes. For a turkey that weighs between 10 and 13 pounds, the temperature should be 350 degrees. For a bird of 14-20 pounds, the cooking temperature should be 325 degrees. Before you move on to the next step, make sure you’re wearing protective mitts, an apron, a long-sleeved shirt, and long pants.
7. Once the oil has reached the right temperature, turn off the flame and very slowly lower the turkey into the hot oil. Once the turkey is submerged, relight the flame. Splattering will occur, which is why you need the protective mitt or gloves, apron, long-sleeved shirt and long pants. Leave the lid off of the fryer. Your cooking time should be 3 to 3.5 minutes per pound, but the most accurate way to tell when the bird is done is to use a meat thermometer. Insert the probe deep into the breast and thigh. If it reads 180-190 degrees, your turkey is done.
8. Turn off the flame and remove the turkey from the oil by placing the grab hook into the loop and very slowly lifting the bird out of the oil. Allow the excess oil to drain back into the pot. Place the cooked turkey on a platter lined with paper towels to absorb more of the oil. Make sure that the fryer flame is off before you take the turkey inside. You can also turn off the propane at this point.
9. Remove the turkey from the stand, plate it, carve it, serve it, and enjoy. Place the turkey on a fancy serving platter with your favorite garnishes and listen to your family’s oohs and ahhs as you carve it and serve it.
10. Make sure you turned off the propane and allow the oil to cool down before taking down and cleaning up your turkey fryer.