Allow the bird to sit until it reaches room temperature. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels. The turkey fryer needs to be outside on a flat surface. Do not deep fry a turkey in a garage or a covered carport. Follow these safety tips and use common sense and your turkey frying experience will be safe and successful.
Home Recipes Deep-Fried Turkey. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews 9 Read More Reviews. Most helpful positive review Tkj Tkj. Rating: 5 stars. I've done this , essentially , several times , and it's always been very good.. So, do follow the advice here, made more emphatic by this lil note of mine!!
Did we say 'Fire Extinguisher rated for Oil fires??? This is serious business, so pay attention! Alternative: use one of the newer ' Electric Turkey Deep Fryers'!! Reviews: Most Helpful. Tkj Tkj. Can't beat the crispiness I have my son lower it in the pot though I'm not strong enough: Read More. Cooked it for a bachelor party turned out great. Read More. Johnny K. It was my first time deep frying a turkey. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot.
Discard the water then wash and dry the pot thoroughly. Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin.
Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast. Place the turkey on the poultry rack, with the breast facing down and the legs facing up.
Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method—slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet. If not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying.
Leave a Review. Omg, this came out great. Maybe to good Thanks to this site, I have the honor of this holiday too Oh crap.. The directions worked out, thanks to my paranoia and a stop watch on the cell phone.
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