Do you know how to hook a turkey for deep frying? And why is it important to properly prepare your turkey before frying?
Deep frying foods has become quite familiar over the years. In addition to chicken and fish, you also deep fry turkeys, ducks, and even pork chops.
Just like cooking a regular piece of meat, there are some things you should know before attempting to fry a turkey. Learn how to hook a Turkey for deep frying and all the steps involved in this process.
Deep Frying
Deep frying is a cooking technique where food is cooked at high temperatures for a long using oil or fat. This process makes foods crispy and delicious. For example, the best way to deep fry chicken is to use vegetable oil.
This way, the outer layer of the food becomes crispy while keeping the inside moist. People use this method for making chips, French fries, onion rings, shrimp, etc.
The main difference between shallow-fried foods and deep-fried ones is that the former requires less oil and a shorter cooking time, whereas the latter needs much more fat and a longer cooking time.
Why should I deep fry my turkey?
Turkey is a delicious meat dish that’s often served at Thanksgiving dinner. However, if you decide to do turkey during the holiday season, you should consider deep frying it instead of baking or grilling. The reason is deep-fried turkeys taste way better than baked or grilled turkeys.
How do you hook a turkey for deep frying?
You will need a large turkey, a turkey fryer, and a propane tank. Make sure the turkey is completely thawed. Remove the giblets and rinse the turkey inside and out. Dry out the turkey using paper towels.
Hooking the turkey to the stand
- Place the rack in a large pot or sink.
- Center the hook over the rack so that it is balanced.
- Slowly lower the turkey into the oil, ensuring it is completely submerged.
How to deep fry Turkey?
You can deep fry almost anything, from chicken to fish to potatoes. For turkeys, however, the method requires some adjustments. Here are some recipes that you can follow:
Recipe-1
Things You’ll Need
- A large stockpot or turkey fryer
- A propane tank
- An injector syringe
- A meat thermometer
Ingredients
- 1 (12-16 pound) whole turkey, thawed if frozen
- 1 gallon of peanut or vegetable oil for frying
- 1 cup of your favorite marinade or injection seasoning
Directions
Step-1:Measure the Oil Level
Use a measuring cup or a food scale to measure the oil.
What type of oil to use
The type of oil you use for deep frying your turkey is essential. You want to use an oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil.
How much oil to use
When submerged in the fryer, you will need enough oil to cover the turkey. For most turkeys, this will be between 3 and 5 gallons (11-19 L) of oil.
Step 2.Set Up the Fryer and Heat the Oil
When choosing a location for your turkey fryer, ensure it is situated on level ground and at least 15 feet away from other structures. Also, be sure to have a fire extinguisher on hand in case of any accidents.
Oil temperature
The oil should be heated to between 325 and 375 degrees Fahrenheit. An excellent way to gauge the temperature is to insert a candy thermometer into the oil.
How to heat oil
There are two ways to heat the oil for frying. The first method is to use a propane-powered turkey fryer. These fryers come with an attached burner that heats the oil to the desired temperature.
The second method is to use a stovetop pot filled with oil. Place the pot on the stove and heat the oil until it reaches the desired temperature.
Step-3: Prep Your Turkey
If you’re starting with a frozen turkey, allow enough time for it to thaw completely. The general rule is to allow 24 hours for every 4-5 pounds of turkey. So, if you have a 15-pound turkey, it will take about three days to thaw in the fridge.
Injecting
Injecting your turkey with marinade is optional, but it’s a great way to add flavor and moisture. If you decide to inject your turkey, do so at least 24 hours before cooking.
Brining
Brining is another optional step, but it’s worth doing if you want a juicy and flavorful turkey. To brine a turkey, you’ll need to soak it in a saltwater solution for 12-24 hours before cooking.
Step-4: Slowly lower Turkey into the oil
When you’re deep frying a turkey, it’s essential to be careful not to splash oil. It can be dangerous and cause the lubricant to smoke, making your turkey taste terrible. Instead, use a meat thermometer to check the temperature of the oil and monitor the turkey closely as it cooks.
Step-5: Fry Until Turkey Reaches 165°F
The ideal frying temperature for turkey is between 325-350 degrees Fahrenheit.
Frying time
It takes about 3 minutes per pound to fry a turkey. So, for example, a 15-pound turkey would need to fry for 45 minutes.
How to check the turkey’s temperature
To ensure that your turkey is cooked, use a meat thermometer to check the internal temperature of the breast and thigh. The internal temperature should be at least 163 degrees Fahrenheit.
Step-6: Let the Bird Rest Before Carving
- It allows the juices to redistribute throughout the meat, making it moister and flavorful.
- It makes the turkey easier to carve.
- It allows you to make the gravy while the turkey is resting.
How long to let it rest
The best is to let the turkey rest for 20-30 minutes before carving. This will give the juices time to redistribute and make the meat more succulent and delicious.
Recipe-2
Ingredients
- 1 (12-16 lb) turkey
- 1 gallon of peanut or canola oil
- Injector syringe
- Deep fryer
Step by step Instructions
- First, you will need to thaw your turkey. Your turkey must be entirely softened before frying. If it is not completely thawed, it will not cook evenly and could even explode while frying. To thaw your turkey, place it in the refrigerator for 24 hours for every 4 to 5 pounds of turkey.
- Next, you need to prepare your injector syringe with your favorite marinade. Inject the marinade into the meatiest parts of the turkey, such as the breast and thighs.
- Now, it’s time to heat the oil in your deep fryer. The oil should be heated to 350 degrees Fahrenheit.
- Carefully lower the turkey using a wire rack or basket designed for deep frying turkeys into the hot oil. Fry for 5 to 6 minutes per pound or until golden brown is cooked.
- Remove the cooked turkey from the fryer and allow it to rest on a wire rack or paper towel for at least 10 minutes before carving.
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