Deep frying a turkey sounds complicated, but in reality, it is easier than roasting a turkey. Not only will this turkey make room to cook other side dishes in the oven, it shaves an hour off of the cooking time. This golden juicy fried turkey is the best turkey that you will ever taste.
Tips for Deep Frying a Turkey
For this turkey recipe, you will need a turkey frying kit. This consists of a 30-quart aluminum pot, a propane burner fitted with a hose connected to a full gas propane tank, and a gauge for heat regulation. Additionally, a poultry rack that has a hook to lower and lift the turkey, an instant-read thermometer, and a 12-inch deep-fry thermometer. The thermometer will help to maintain a constant temperature of the oil. You will need to wear a long apron and large durable oven mitts to protect yourself. The most important rule to remember when frying a turkey is always keep a fire extinguisher on hand when frying a turkey in case a fire breaks out.
Measure the exact amount of oil
Hot oil is very dangerous. If you overestimate the amount of oil needed to fry the turkey it will spill over the sides of the pot and burn you. If you underestimate the amount of oil needed the turkey will not cook properly and only a portion of the skin will develop a golden crust. Measure the oil to avoid having a disastrous situation on your hands.
To measure the amount of the oil you will need to place the turkey into an empty aluminum pot. Cover the turkey with 2-inches of water. Lift the turkey from the pot and thoroughly dry it using paper towels and set aside. Using a waterproof marker mark the water line on the inside or outside of the pot. This line will show you how much oil to place in the pot. Remove the water from the pot then wash and dry the pot.
How to Deep Fry A Turkey
Place the burner on a level surface away from the house, garage, or any objects that can catch fire easily. Set the pot on the burner and attach a deep-fry thermometer to the side of the pot. Using the line you drew earlier to fill the pot with oil. Heat the oil until the temperature reaches 375°F.
The Herb and Spice Blend
Paprika, salt, black pepper, thyme, rosemary, cayenne pepper, onion powder, and garlic powder all combine to form the spice rub that will flavour this turkey.
Using your fingers, carefully loosen and separate the skin from the meat around the breast, thighs, and upper drum stick. Massage the rub underneath the skin of the breast, thigh, drumstick. Rub the leftover seasoning on the cavity inside the turkey and on the top of the skin. Use a sharp knife to make a small incision between the leg and the breast to make sure oil can flow freely into the neck cavity.
Frying the turkey
Arrange the turkey on the rack with the legs facing up and the breast facing downward. Put the apron and oven mitts on. When the oil is at 375°F turn the burner off. Using the hook attached to the rack gently lower the turkey into the hot oil utilizing the stop and go technique. Gradually lower the turkey 1-2 inches into the hot oil bathe and then lift it out a little bit. Repeat this process until the turkey is completely submerged in the hot oil.
Switch the burner back on and bring the temperature of the oil to 350°F While the bird is cooking calibrate the temperature as needed to keep the oil at a constant temperature. Cook the turkey for 45 minutes.
Using the hook that is connected to the rack slowly lift the turkey out of the oil and transfer it to a cutting board. Use an instant-read thermometer to test the meaty part of the thigh and the breast. When the thermometer displays 165°F. Cover the turkey with foil. Let the bird rest 30 minutes before carving.
Crispy skin on the outside juicy and tender on the inside. This turkey is the perfect blend of textures that will go alongside the rest of your holiday meal.
Prep time: 30 minutes | Cook time 45 minutes | Total time: 1 hour 15 minutes | Servings: 8
- 1 12-14 pound turkey with the neck and giblets discarded
- 4 to 5 gallons canola oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon cayenne pepper
- Thoroughly dry the inside and outside of the turkey with paper towels.
- In a small bowl whisk the salt, black pepper, thyme, rosemary, smoked paprika, garlic powder, onion powder, and cayenne pepper together.
- Gently separate the skin from the meat of the thighs, breasts, and drumsticks with your fingers. Massage the rub underneath the skin of the breast, thighs, and drumsticks in addition to the skin and the inside cavity of the turkey.
- Transfer the turkey to a large baking sheet. Cover it with plastic wrap and store in the refrigerator overnight or for 24 hours.
- Remove the turkey from the refrigerator and let it come to room temperature. Fill a large aluminum pot at least 30 quarts with canola oil and heat it until it reaches 375°F.
- When the oil is hot, gently lower the turkey into the oil. Use a deep-fry thermometer to ensure the oil maintains a constant temperature. Cook the turkey until the skin turns a deep golden brown colour and the inside reaches an internal temperature of 165°F.
- Carefully lift the turkey out of the oil and transfer it to a large cutting board. Let the turkey rest for 30 minutes covered with foil before carving and serving.
This crispy delicious deep-fried turkey is an explosion of flavour in your mouth. This will make the perfect addition to your holiday menu. Pre-order your fresh organic turkey today!