This deepfried turkey recipe has a delicious Italian marinade injected
How long to deep-fry a turkey. It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. The general rule of thumb is to keep the turkey in the fryer for about three minutes per pound. You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital.
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Pat the turkey dry with paper towels. Add oil to the fryer (based on the water line). Preheat oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire. When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil.
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Place the pot on the burner; clip a deep-fry thermometer to the side of the pot. Add a neutral oil with a high-smoke point to the pot up to the fill line you made earlier (you'll need about 4.
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Heat up cooking oil to 325 degrees F in your frying pot. Use a frying thermometer to monitor the oil and make sure it doesn't get higher than 400 degrees F. Make sure to have the proper amount of oil that covers the bird without spilling over. Place the turkey carefully in the hot oil with the burner off.
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Turn the propane and the burner back on to high. The oil temperature will have dropped, so let it come back up to around 350ºF. Adjust the flame as needed at the hose or burner as needed, not at the propane tank. Fry the turkey for 3 1/2 minutes per pound of turkey.
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Add to empty frying vessel. Add water, measuring as you go, until turkey is barely submerged. Remove turkey and dry well with paper towels. Discard water and dry frying pot well, then fill with equivalent amount of oil. Serious Eats / Vicky Wasik. Ignite turkey fryer and heat oil to 350°F (177°C).
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Step 3: Thaw, dry, and season your turkey. Make sure your turkey is fully thawed and then make sure it is fully dried. We recommend leaving it uncovered in the fridge for at least 24 hours after it has thawed, to remove any moisture.
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Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F.
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Keep the flame low until the oil goes on the burner, then heat the oil to 350 degrees, using a frying thermometer to measure. Place the turkey on the fryer's lifter, hook, or basket. Turn off.
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Preheat oil in the fryer to 350° F according to the manufacturer's instructions. Generously season turkey inside and out with salt and pepper. Place the basket in the fryer for 30 seconds. Remove basket from oil, place turkey in basket, and slowly lower the turkey into the fryer.
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Use the turkey-lowering attachment and begin slowly lowering the turkey into the oil. The bottom of the turkey will begin to sizzle and pop as soon as it touches the oil. Continue to lower the turkey about 1 inch at a time. This process should take about 30 seconds, so don't rush it. STEP 2: Raise the heat and cook.
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Ideally, you want the turkey to be submerged with enough room for the oil to bubble and spit without flowing over the pot. If the turkey is over 14 pounds, the chances of this happening increase.
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Turkey cook time is 3 minutes per pound, so the cooking time is 36 minutes for a 12-pound turkey, 42 minutes for a 14-pound turkey, etc. After your turkey has fried for the allotted cooking time, check the internal temperature of the turkey by very slowly picking it up out of the oil just enough to expose the top half of the breast and.
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Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 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).
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Fill the turkey fryer pot up to the maximum fill line with peanut oil. Then switch the fryer on, and heat the oil to 375 degrees. When the oil temperature reaches 375 degrees, transfer the prepared turkey to the fryer basket. Wearing a pair of silicone mitts, very slowly lower turkey into the oil.
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Following manufacters instructions, carefully lower the turkey into the deep fryer. The temperature will drop to around 350° but should not go much lower. Cook for 3-4 minutes per pound, until the breast measures 170° and the thigh 180°. Rest and carve. Remove the turkey and allow it to drain over the fryer for a minute or so.
