- Pat the turkey breast dry and season with salt and pepper.
- Let air dry for at least an our, or, for up to 1 day.
- Add the oil to a large pot and heat.
- Lower the turkey into the oil.
- Fry til golden brown.
- Remove, rest and slice!
Deep-fried turkey, which is crispy on the outside and juicy on the inside, is what’s for dinner this Thanksgiving.
It’s time you upped your game and had a traditional turkey fry instead of an oven-baked bird!
Fried turkey is incredibly simple to prepare, so crispy on the outside and perfectly tender and juicy on the inside, so if you have never deep-fried a turkey before, you are in for a treat.
This recipe for deep-fried turkey is ideal for autumnal meals on the deck, football games with friends, gatherings with the family, or even prepping meat for the upcoming week.
You might be thinking that deep-frying a turkey is difficult, but it’s not. In fact, it is most likely among the simplest methods for roasting a turkey.
Try something new as the holidays approach and for some families, it may be the first significant holiday in a while!
The days of eating dry, baked or oven-roasted turkey caused you to break your jaw are over. Give everyone the gift of a delicious, juicy, and tender turkey this year!
One of my favorite methods for cooking turkey is deep frying it; it transforms the old, flavorless bird into something the whole family will enjoy.
How to Make Deep Fried Turkey
Thaw the turkey. Make sure the turkey is fully thawed and drained. Dry the turkey on all sides with a paper towel. I prefer to place the turkey in a plastic container with paper towels in the bottom and leave it out all night.
Season. Season the turkey with Lawry Season Salt. this is best done the night before. if you cant at least season the bird a few hours ahead of time to act as a dry brine.
Peanut Oil. Place your pot on your propane burner after adding peanut oil to the top of the fill line. Heat the oil to about 325 degrees F after lighting the burner.
Prep the turkey. Place the turkey lowering attachment through the cavity of the turkey so it sits upright. Then use butcher’s twine to tie the legs together. You may also just tuck the legs underneath the skin at the top of the bird. Next, make a loop around the broadest part of the turkey and tie the wings so that the tips are held against the side of the bird.
Top 5 Biggest Tips For Deep Fried Turkey
Be sure to read this two or three times before you fry. I swear by these suggestions when I’m frying a turkey:
Read these deep-frying safety tips four times if you remember I said to read them two to three times. Accidents happen; I find it’s best always to be prepared.
How to Store Deep Fried Turkey Leftovers
Place the leftover turkey in airtight containers or plastic bags. Usually, turkey can be stored for 3–4 days in the refrigerator.
You could also freeze your leftover turkey. Your frozen leftover turkey should be wrapped in plastic and placed in a freezer bag.
The shelf life of this leftover turkey is between three and six months.
FAQ
Is 2 gallons of peanut oil enough to fry a turkey?
To fry a 12- to 14-pound turkey in a 30-quart pot, add 4 to 5 gallons of peanut or canola oil, up to the mark you made earlier.
How long do you fry a turkey breast?
Slowly and carefully lower it into the hot oil while wearing heat-resistant gloves (to avoid getting burned). Fry for 15 to 20 minutes, or until golden brown and an instant-read thermometer reads 160 degrees F for the internal temperature.
How long does it take to heat peanut oil to fry a turkey?
(Pour peanut oil into the pot and place the thermometer on the top edge, making sure the thermometer’s stem is as low as it can be without touching the pot’s bottom. ( Heat oil to 325 degrees. The time it takes for the oil to reach 325 degrees will depend on how much oil is used.
Why do people fry turkey in peanut oil?
Because it naturally maintains high temperatures throughout the cooking process and prevents the oil from absorbing into the meat, peanut oil is traditionally used to prepare fried turkey. This produces a bird that is crunchy on the outside, moist inside, and slightly nutty in flavor.
