Deep-fried turkey is an alternative to roasted turkey.
Deep-fried turkey cooks more quickly than a roasted turkey. What's more, the hot oil seals in the juices for moist meat every time. The simplest turkey fryer is a large cooking pot filled with cooking oil and placed on the stove. Because the oil splatters, it's also messy and somewhat dangerous. Turkey fryers powered by propane are a bit safer because the oil is kept contained within the unit. They must be used outside, however. Electric turkey fryers combine the safety of the propane units with the convenience of inside cooking. Add this to my Recipe Box.
Instructions
1. Place the empty fryer on a sturdy counter. When filled with oil, it will be heavy and difficult to move. Fill the fryer with the designated amount of oil; some hold up to 28 qt. Different fryers come in different sizes. Some use less oil than others to fry the same size turkey. If there is no fill line in the fryer, put the turkey in the basket and lower the basket into the fryer. Fill the fryer with water until the water covers the turkey. Drain the water and measure it. That's how much oil will be required.
2. Remove the giblets, heart and neck. Rinse the bird inside and out. Pat dry with paper towels. Cut off the tails and wing tips, as these sometimes get caught in the fry basket.
3. Inject the turkey with marinade or rub it with flavorings no more than 45 minutes to 1 hour before frying.
4. Turn the fryer on. The oil will take up to 25 minutes to heat. There will most likely be a timer that tells you when the oil is ready or a light that turns green. The oil should be between 375 and 400 degrees Fahrenheit.
5. Set the timer on the fryer for the weight of the turkey. It will take anywhere from three to four minutes per pound, so a 10-pound turkey will be ready in 30 to 45 minutes. If the fryer has a built-in meat thermometer, use it to make sure the turkey is done.
6. Place the turkey in the basket. Lower the basket slowly into the hot oil. There will be some splattering, so wear oven mitts when lowering the basket.
7. Fry for the appropriate amount of time based on the weight of the turkey. When the time is up, bring the turkey up out of the oil. Pierce the bird in the breast with the meat thermometer. It should read 165 to 170 degrees. The thigh should read between 175 to 180 degrees.
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