Deep Fried Turkey
Perfect the art of deep frying a turkey with this recipe for Deep Fried Turkey. Simple to follow with all the tips you need, this recipe will help you achieve the perfect Thanksgiving turkey!
- 1 (12- to 15-pound) turkey
- 1 1/2 to 2 gallons peanut oil, or other oil with a high smoking point
- 4 ounces of your own favorite liquid seasoning or marinade for injection
- 2 cups water
- Creole seasoning to taste
- Kosher salt
Preparation time 30mins
Cooking time 90mins
Heat the peanut oil to 350° to 365°F. Use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.
Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) inject your favorite marinade throughout the turkey.
Make sure the outside of the turkey is completely dry (you know what happens when water hits hot oil). Sprinkle the entire turkey generously with your favorite dry rub, Creole seasoning, Paul Prudhomme's Poultry Magic or Tony Chachere's Creole Seasoning. Sprinkle with kosher salt (omit if using Magic or Tony's, which is salty already). Rub the skin to make sure the dry rub sticks.
When the oil hits 350°F slide that baby in gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. (This was my friend Althea's mistake during her first turkey frying). The best way to get the turkey into the oil is to rig a cradle out of a couple of coat hangers.
Cook for about 3 1/2 minutes per pound for a whole turkey, approximately 52 minutes for a 15 pound turkey, only 42 minutes for a 12 pounder! (Individual turkey parts such as breast, wings or thighs require slightly longer cooking time, 4-5 minutes per pound.)
Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil. Let the turkey rest for 30 minutes before carving. Carry-over cooking will finish cooking the turkey outside the oil, bringing it up to the proper temperature and allowing the juices to circulate back through the meat.
Carve and serve as usual.
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