November 17th 2010

How to deep-fry a turkey

Whether you’re preparing for Thanksgiving next week or thinking about your Christmas and holiday menu, turkey may be an inevitable part of it.

But instead of baking the bird (and thus, potentially dry it out), why not give your guests something a little more succulent and, well, fun to make?

Deep-Fried Turkey

We recommend going the route of the outdoor propane fryer… And here’s how to do it.

  1. Remove and discard the neck and giblets (unless using it separately for stuffing). Pat the turkey dry.
  2. Place your fryer on a flat, non-wooden surface.
  3. Place the turkey in the fryer basket (not inside the fryer).
  4. Add the correct amount of oil to the fryer. There should be about 4 inches from the top of the oil to the top of the pot.
  5. Preheat the oil to 375 degrees F.
  6. While preheating, prepare your turkey with seasonings, et cetera.
  7. Once hot, turn off the burner and lower the turkey into the oil slowly.
  8. Turn the burner back on.
  9. Cook for about 4 minutes per pound.
  10. Turkey is done when dark meat has an internal temperature of about 175 degrees F and white meat is about 165 degrees F.
  11. When done, slowly lift the turkey out from the pot and drain it in a pan or on paper towels.
  12. Let stand 20 minutes before removing from the basket.

Do note…

You don’t want to set your house on fire… Right? So keep these tips in mind:

  • Don’t use too much oil. When the turkey goes into a pot that has been overfilled with oil, the oil might spill, hit the burner and burst into flames. Check out the manual to see how much to use.
  • Don’t fry indoors. Go out on the patio, away from flammables and your home. Don’t fry on anything wooden, like a deck.
  • Don’t mix it with water… So in order words, use a fresh, not frozen, turkey.
  • Don’t leave the turkey on it’s own… Watch it until it is ready
  • It’s best to use a turkey less than 14 pounds in weight. If not, then separate the leg and thigh pieces and do them separately
  • Remove any excess fat
  • Do not stuff the turkey when deep-frying

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.