Deep Fry Turkey Instructions
Just a little time ago, turkeys were more like associated with traditional celebrations and solemn events – true masterpiece of national art of cookery and accepted as an entrée without risk of loss.
But for some time past, the «very fast method of deep frying turkey», originated in the south of USA, went nationwide, rapidly gaining in popularity. Although, this process is fairly expensive, taking into consideration the cost of the oil and special equipment, the delight of having unforgettable holiday feast with your family—or throwing a block party with a couple of friends, sure is worth it. Besides, not only, it takes to cook a turkey in far less time than baked in a stove, but also unlike all dried out turkeys, which come out of stove, turkey coming out of a fryer is very moist and juicy, with delicious dark, crispy skin.
Once you learn how to deep fry a turkey, you will see that it is pretty easy. But it may be utterly dangerous as well, unless you read the instructions that come with your turkey fryer carefully and follow the deep fry turkey instructions below:
Deep Fry Turkey Instructions
The turkey:
Size: The perfect size for a successfully deep frying is from 10 up to 14-pounds (a whole turkey).
Preparation of the turkey, before deep frying:
Remove all the wrappers from the turkey. Save the weight label as you will need it later to calculate the total frying time.
The turkey needs to be fully defrosted and washed. Thaw the turkey completely and remove the neck and giblets.
Remove the wire or plastic trusses from the turkey. Cut off the wing tips till the first joint and cut off the tail completely.
Make sure there is nothing left inside the turkey.
To avoid oil spattering, dry the outside and inside of the turkey.
Inject the marinade into the turkey, using special injector needle.
Inject more marinade deep into the breast muscles, legs and thighs muscles and wing section in a 4\2\1 proportion.
After you add marinade, place the turkey in a clean roasting pan or salver for no more than 30 minutes to 45 minutes, to let marinades and seasonings to permeate the turkey.
Carefully secure the legs, neck flap, wings and tail to the body of the turkey and place it into the basket (or on the hanger).
DO NOT:
Do not stuff turkeys for deep frying.
Do not inject the marinade just under the skin as a water-based marinade will result in the hot oil popping and splattering.
Don’t forget to wash hands, surfaces, equipment, etc, that have come in contact with raw turkey.
Turkey fryer:
Location:
• The turkey fryer must be used outdoors only, because of the flammability of the oil. You should place it on a plane surface, for example on level dirt or just a grassy area, away from roof overhangs and other things, which could catch fire. You should also keep it away from concrete, which can be easily stained by the oil.
ALWAYS KEEP A FIRE EXTINGUISHER NEARBY!
DO NOT:
Don't allow children or pets near the cooking area.
Don’t start frying on any wooden surfaces.
Don’t fry a turkey indoors, in a garage or other structures, which are close to a building.
Oil:
Different kinds of oil: Only oils that have high smoke points should be used, otherwise when you heat it up to a high temperature it will break down and go rancid, ruining the flavor of the turkey. Such oils include:
peanut oil
corn oil
refined canola oil
soybean oil
cottonseed oil
sunflower oil
safflower oil
The amount: If there is no «oil level fill line» mark, which indicates the suitable level of oil to add to the pot in your fryer, the best way to determine the amount of oil is:
«Water displacement method»:
Place the turkey into the basket (or on the hanger, it all depends on the type of fryer you use) and putt it into the frying pot. Add water until it reaches about an inch or two above the turkey. Remove the turkey and note where the water level reaches. Remove the water and make sure that your frying pot is completely dry. Water left behind can cause troubles once you heat up the oil. Add the oil to the same level what the water level was without the turkey in the pot.
Heating the Oil:
Add your thermometer to the oil and turn on the fryer.
Heating the oil will depend on your location and a wide variety of other variables like wind conditions, it may fluctuate, so you just have to keep your eye on it. If the oil starts getting too hot and bubbling, turn your fryer down.
When the oil gets to 350 degrees you are ready to deep fry a turkey.
ALWAYS USE PROTECTIVE GLOVES AND APRON!
Frying the Turkey:
Turn off the burner and lower the turkey into the oil - slowly, to prevent excess splattering. As soon as the turkey is safely in the pot, immediately turn on the fryer.
Keep an eye on the oil temperature. It can vary due to juices, flowing out from the turkey. Make sure it stays at 350 degrees. And just – let it fry for the required cooking time, which you can calculate, using:
Deep frying the Turkey time formula:
3-4 minutes * each pound of the turkey
Once you have reached the cooking time you calculated turn off the fryer and take the turkey out very carefully. You should lift the turkey out to check its temperature with a meat thermometer - it should reach 170 degrees in the breast. If it is not – put it back into fryer and turn it on for extra few minutes. Then, pull the entire basket\hanger out and place it on the drain on paper towels, or on the turkey platter right away.
Let rest and cool a bit – for approximately 15 minutes.
Then, you can carve it and…Enjoy your perfect fried turkey!~
Om Nom Nom Nom!~
Afterwards…
Turkey leftlovers:
Turkey leftovers can be stored in the refrigerator not sooner, than two hours after the cooking. For better and longer storing use plastic container.
Storing and reusing the oil:
1. First step you should make, to prepare the oil for storing - is to leave it to cool completely overnight in the covered pot.
2. The second step - strain the cooled oil through a strainer.
3. Than filter the oil by pouring it through cheesecloth into the container, where you plan to keep it.
4. Keep the container in a cool, dry, and dark place, refrigerator would be the best choice, if you have enough place in it.
5. Get rid of the oil, if signs of deterioration begin (foam, darkening or smoking, while you heat it up).
Be carefull!~
