Frying Turkey - The Best Way to Cook a Turkey

If you want to stay with the traditional Thanksgiving menu which of course includes turkey, why not try a different method of cooking it? More and more people are discovering that frying turkey is quicker and more fun than heating up the kitchen for several hours.

And the difference in taste between those dried out roasters and the mouth watering moistness frying turkey produces can't even be described.

The Tools You Need for Frying Turkey

1. Turkey Deep Fryer - Don't scrimp on the turkey fryer, and do NOT attempt to rig one up, homemade style. Nothing ruins a holiday like an unexpected trip to the emergency room. Check out a Bayou fryer for its high quality construction and safety conscious design.

2. Burner - This is where the turkey fryer actually sits, and is fueled by a propane gas tank. For this reason, and the amount of hot oil you'll be dealing with, frying turkey must be done outside in a clear area.

3. Stock Pot - This is the actual turkey fryer and should be constructed from heavy duty stainless steel, or even better, a blend of cast iron and aluminum. Stay away from thin walls and cheaply made fryers. Be sure it's large enough to hold the turkey you need to feed your gathering.

4. Thermometer - When frying turkey, it's important to monitor the temperature of the oil, so you'll need a specially designed thermometer. Most turkey deep fryers include the thermometer as well as a lifter for inserting and removing the turkey safely.

Before You Start Frying Turkey

Be very sure the turkey is completely thawed, all the way through, before lowering it into a big vat of hot oil. And here's a tip: Place your thawed, unwrapped turkey down into the empty fryer and fill it up with water. Mark the water line so you'll know when to stop pouring the oil in later.

There's a certain amount of preparation that must be done prior to cooking a turkey, whether frying turkey or cooking it in the more traditional manner. You have to clean out the cavity. Don't make the mistake of leaving the neck and giblets, etc. inside the bird.

 Then of course you'll want to apply one of your favorite turkey rubs or turkey marinades. If you don't have a favorite, you can click on the Recipes tab to the right, or try one of the rubs listed on the Fried Turkey Recipe page.

It's Time to Start Frying Turkey

Peanut oil is generally recommended oil for frying turkey, although other oils can be used, such as canola or vegetable oil. You'll fill the turkey deep fryer with oil, all the way to the water mark line you made earlier.

Make sure the tip of the thermometer is at least an inch down into the oil when you attach it at the top of the fryer. The oil needs to heat to 350°F unless specified differently by the fryer manufacturer. Follow the manufacturer's instruction carefully and to the letter.

When the temperature is hot enough, you can reduce the heat while you insert the turkey into the pot with the lifter. The hot oil is likely to bubble up vigorously, so be very careful and make sure people and pets stay clear.

It's wise to lower the bird slowly, so be prepared to hold 8, 10, 15 pounds, however big your bird is, for several minutes. This is not a step you want to rush through, so take your time.

If you didn't thoroughly and completely thaw the turkey, lowering it into the hot oil is when it will show up. Once the turkey is safely in the pot and you've removed the lifter, you can crank the heat back up to 350°.

Allow 3 to 4 minutes of cooking time per pound of turkey, and be sure to check the internal temperature with a meat thermometer when it's finished to make certain it cooked all the way through. Never, ever leave the turkey fryer unattended while you're actually frying turkey.