Description
A classic recipe for deep-fried turkey, delivering a succulent, juicy bird with crispy skin. This method uses peanut oil heated to the perfect temperature to cook the turkey quickly and evenly, resulting in a flavorful and tender main dish ideal for gatherings.
Ingredients
Scale
Turkey
- 1 turkey, about 12 pounds (5.5kg), giblets removed, patted dry
Oil
- 2 to 4 gallons (7.8 to 15L) peanut oil
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Turkey and Oil: If using an outdoor frying rig, place the turkey on the rig according to the manufacturer’s instructions with legs pointing down. Add water to the empty frying vessel, measuring as you go, until the turkey is barely submerged. Remove turkey and pat dry thoroughly with paper towels. Discard the water and dry the frying pot well, then fill it with the same amount of peanut oil.
- Heat the Oil: Ignite the turkey fryer and heat the oil to 350°F (177°C). Once reached, turn off the gas completely.
- Lower the Turkey: Slowly and carefully lower the turkey into the hot oil, a process that should take at least 1 1/2 minutes to avoid splashing or burning. When the turkey is fully submerged, reignite the fryer and adjust the flame to maintain a steady temperature between 325°F to 350°F (163°C to 177°C).
- Fry the Turkey: Fry the turkey until an instant-read thermometer inserted into the coolest part of the breast registers 145°F (63°C). This usually takes about 25 minutes for a 12-pound bird.
- Remove and Rest: Carefully remove the turkey from the oil and allow excess oil to drip back into the pot. Transfer the turkey to a clean disposable aluminum tray or rimmed baking sheet. Season generously with kosher salt and freshly ground black pepper. Let the turkey rest for at least 10 minutes before carving and serving.
- Indoor Fryer Option: If using an indoor turkey fryer, add oil without surpassing the maximum fill line and preheat to 350°F. Fry the turkey following the manufacturer’s instructions, monitoring oil temperature closely. If the temperature drops below 300°F (150°C), remove the turkey and wait until the oil reheats to 350°F before continuing. The frying time and resting instructions remain the same.
Notes
- Deep-frying a turkey requires careful attention and safety precautions due to the large quantity of hot oil involved.
- Always follow the instructions provided with your turkey fryer to prevent accidents.
- The result is a juicy turkey with exceptionally crispy skin, much like the texture of potato chips.
- Ensure the turkey is completely dry before lowering it into the oil to avoid dangerous oil splatters.
- Never leave the fryer unattended during use.
Nutrition
- Serving Size: Per serving (approximate for 12 servings)
- Calories: 884 kcal
- Sugar: 0 g
- Sodium: 44 mg
- Fat: 97 g
- Saturated Fat: 17 g
- Unsaturated Fat: 80 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 5.4 g
- Cholesterol: 21 mg
