While there’s lots to be thankful for on Thanksgiving, a deep fried turkey is near the top of that list.
What’s not to love about a deep fried turkey? It’s juicier, has crispier skin, and has an unrivaled tasted compared to an old school oven-roasted dry bird.
This recipe will blow your taste buds away. But there are some things you need to know first. Check out the video below!
Yep, that’s what we’re talking about. Now quit salivating and check out some tips below.
First you’ll want to measure out how much oil you’re going to need in the pot. A great way of doing this is putting the turkey into the pot and filling it with water until the turkey is covered. Remove the bird and mark the water line. That’s where you need to fill the oil to. Peanut oil is the most common choice as it has the right smoke point and qualities to make a golden delicious deep fried turkey. Pat the bird dry after this measurement.
Next, you’ll want to use an injection of some sort to keep the bird moist. There are plenty of flavor options on the market, including garlic and herb, Cajun, hot and spicy, etc. But all you really need if to inject some butter. You can’t go wrong with butter.
You’ll want to deep fry the turkey for about 3 to 4 minutes per pound in 300-350 degree F oil. A meat thermometer is really necessary for a good deep fried turkey though, as you’ll easily know when the meat gets to 180 degrees F. When done, you’ll want to let the turkey rest for 20 minutes to allow the juices to re-distribute and stabilize. Otherwise, you’ll lose all the delicious juices as soon as you start carving.
It’s really pretty simple, but you need to do things correctly. If you don’t, you could end up like the video linked below.