Mary and Brian's Recipes

Ultimate Fried Turkey
Category Thanksgiving, Poultry
Events:
Ingredients
Brined Bird
Method
Brine overnight. The next morning, remove the turkey from the brine solution and thoroughly dry it, inside and out. Allow the turkey to start coming up to room temperature. Dry rub the turkey with the best poultry seasoning you can find. Try your best to get the rub all inside, underneath as much loose skin as you can, especially the breast area. Inject if you want, especially breasts and leg area. We use "Tulocay's:Made in Napa Valley Herbed Poultry Rub with Sea Salt and Cracked Pepper". Its available online at Click Hereand at most Cost Plus World Markets. Place the turkey onto the fry pot stand, breast end down (legs up top) and continue to allow the turkey to come up to room temperature. Invert the wing tips and tuck them in tightly so they don't get burnt up. Prepare to fry. You will need a 40 to 60 quart fry pot with a high BTU burner, a full propane tank, about 6 gallons of peanut oil, fire-safe gloves, a candy thermometer to measure oil temperature, a meat thermometer to test the turkey doneness and just in case, a fire extinguisher. Setup in an open flat area. DO NOT setup in your garage! Oil will pop and splatter, so you probably do not want to fry on your driveway either. Fill the pot to the previously marked water line with the peanut oil - no higher! The hot oil will expand about an inch in depth as the temperature rises to 350-400 degrees F. Light the burner and adjust for maximum heat output. The burner is usually hottest and most efficient when it sounds like a jet plane constantly taking off. (Note: for the power burner put the burners to high, it will take about 30 minutes to get to temp). Attach the candy thermometer and make sure its down into the oil. Observe as the temperature rises. DO NOT leave the pot untended! DO NOT allow pets or children to be in the area! 1Monitor the oil temperature, when it's around 375 TURN THE BURNER OFF. You're ready to SLOWLY lower the turkey into the pot. Slowly lowering a 16 pound turkey into 375 degree boiling oil may require two people. Expect vigorous boiling as the turkey goes in. If any moisture remains on the turkey it will cause the oil to splatter and pop. For safety, wear a long sleeve shirt. Relight the burner and bring the temp back up to 325-350. Do NOT go higher than 350 or the bird may appear burned). 325 will give a golden skin (but take longer about 4 mins an lb, where 350 will be darker and take less time 3 mins an lb). Monitor the oil temperature; never allow it to go above 375 degrees or a flash fire can result. Ideally keep the oil temperature between 325to 350 degrees. Whole turkeys require 3 to 4 minutes per pound to cook depending on oil temp. A 15-pound turkey cooks in about 45 minutes!!We prefer to fry small turkeys between 12 to 13 pound. It's much safer and you don't have to worry so much about the pot boiling over! (for the powerburner, turn the dials to max, as the temp comes up back off and find the setting that will hold 325-350). Raise the turkey up out of the oil to check its temperature with a meat thermometer. When it's about done, the temperature in breast should be 170 degrees and the thigh should be 180 degrees. If it's not done, slowly lower it back into the oil. The turkey may start to float up a bit as it gets done. Remove the turkey when it's done, turn off the burner and cover the oil. Allow the turkey to stand upright for about 15 minutes to drain the excess oil out of it. Carve and serve!! The oil may be saved and reused 3 to 4 times. Strain the oil as you return it to its original containers. If you have room to store the oil in a refrigerator, it will keep for several seasons. Don't reuse the oil with a turkey if you've had a fish fry!!
Rating: Unrated