Deep Frying Your Turkey

Deep Frying Your Turkey

-In a large stockpot or turkey fryer, heat peanut oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. (A good way to measure how much oil you will need is by placing the turkey into the stockpot/turkey fryer & filling it with water until your turkey is completely covered, remove the turkey from the water & mark the level of the water line & then empty out the water). Layer a large platter with food-safe paper bags if you don't have those paper towels work just as well.

-Remove all giblets, rinse turkey inside & out, and thoroughly pat dry with paper towels. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

-Inject your turkey with your favorite marinade. You can do this up to 24 hours before, if not it works fine 30 mins before too.

-The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.

-Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

-Then transfer turkey to your Thanksgiving platter & its ready for everyone to enjoy!

Deep Frying Your Turkey | Orange County Contractor Referral Services | Orange County Handyman | Five Star Consumer Referrals, Inc.