a turkey for Thanksgiving takes way less time than roasting your turkey. Your deep-fried
turkey will taste better and look better. Although frying a turkey can be
intimidating, it can also be simple. Here are some tips on how to deep-fry your
turkey so that it comes out tasting and looking delicious.
electric fryer indoors allows you to more easily give the turkey a crispy
texture and delicious flavor. Be sure to completely thaw your turkey or use a
fresh turkey. To get the turkey ready, you will want to remove and discard the
neck, giblets, and excess fat, then pat the turkey dry. If you are wanting to
stuff your turkey, cook the stuffing separately, then stuff the turkey after it
is cooked. To get the fryer ready, you will use about three gallons of oil, and
then preheat the oil between 375 and 400 degrees. While the oil is heating, rub
seasonings all over the turkey. Be sure to make the neck of the turkey at least
two inches wide, so the oil can flow freely through the turkey. If the turkey
is 15 pounds or more, you will want to fry the thigh separately from the
breast. Or you can use an XL fryer, if one is available to you.
Now that the
turkey and frying pan are both ready, you will place the drain basket in the
fryer for 30 seconds. Remove the basket and place the turkey in the basket,
then slowly lower the turkey into the fryer. You are going to cook the turkey for
three to four minutes per pound. For a 12-pound turkey, you will cook it for 45
time is up, slowly lift the turkey from the pot and place it on a pan to drain.
To check the internal temperature, stick a thermometer in the thickest part of
the thigh. For dark meat, you will cook the turkey to an internal temperature
of 175 - 180 degrees, and for white meat, you should cook it to an internal
temperature of 165 - 170 degrees. Let the turkey stay in the frying basket for
20 minutes before removing.
Remove the turkey, add your precooked stuffing to the bird, then carve your juicy, tender turkey and serve the meat alongside all your favorite fixings. Enjoy!