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How to Deep Fry a Turkey




Source of Recipe


Marla
You know those shrimp you love to deep fry in the summer? Well, don't put the deep fryer up in the winter. Keep it out to cook your Thanksgiving turkey in. That's right. Create a new tradition at this year's meal. Author Cheri Sicard says the turkey will be so moist, your guests will ask for more.
Fall is here

"When the frost is on the pumpkin you know that fall is here," my mom was fond of saying. At the time of year when the air is nippy, the skies are autumn blue, and the leaves are turning orange, bronze, and scarlet, we begin to think of pumpkin recipes old and new. We see the pumpkins piled beside the roadside stands, among the cornstalks in farmers' fields, and on front porches.

Moist and delicious

Deep frying a turkey may sounds like a strange concept, but trust me, it doesn't come out like you'd think. Deep fried turkey is moist and delicious and not at all greasy.
Of course, an idea like fried turkey originated in the south, the frying capital of the United States, but it is gaining popularity nationwide. In fact, a recent block party I attended in South Central Los Angeles had three fried turkeys going. Several groups of neighbors had gotten together and split the cost of the oil and special equipment needed to make this dish.Needless to say, their tables were some of the most popular.

What you will need

In addition to a turkey, you'll need a 40 or 60 quart pot with basket, plus a propane gas tank and burner, a candy thermometer, a meat thermometer and lots of oil. You should also keep a fire extinguisher and plenty of pot holders nearby.
An injector to add marinades and seasonings to the meat is also good to have, although you can make a plain turkey without it. As far as the turkey itself goes, smaller birds work better for frying. Try not to go over ten pounds. Before cooking, you can inject the turkey with your favorite marinade, rub it with a dry spice rub, or even coat it in seasoned bread crumbs. You will need about five gallons of oil in which to fry the turkey.

Where to fry

Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains.

How to fry

Before beginning, determine the amount of oil you'll need by placing the turkey in the basket and then put the basket in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot.
Using the candy thermometer to determine temperature, heat the oil to 350 degrees F. This usually takes between 45 minutes to an hour. Once the oil is hot enough, place the turkey in the basket and slowly lower it into the pot. With whole turkeys, you can estimate on about three minutes per pound to cook. Remove turkey and check the temperature with meat thermometer. The temperature should reach 170 F. degrees in the breast and 180 F. degrees in the thigh.

Hints and tips
·
Do not stuff turkeys you plan on frying, it just doesn't work.
· Be sure to measure for the amount of oil you'll need BEFORE you marinate or bread the turkey. A good time to do these tasks is while the oil is heating.
· Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey to avoid cross contamination.
· Consume cooked turkey immediately and store leftovers in the refrigerator within two hours of cooking.
· Never leave the hot oil unattended.