Have you ever thought about deep frying a turkey? It gives you very tender meat with a nice crispy texture, but in order to keep yourself and your food safe you need to follow some precautions.
- Completely thaw your turkey or use a fresh turkey. Be sure to remove the neck and giblets bag before cooking.
- Make sure that your surface where you are frying is flat and in a safe outdoor location that is far away from garages, decks and house siding.
- Do NOT stuff your turkey.
- Use a turkey that weighs 12 pounds or less.
- Make sure your frying pot is large enough for your turkey to be covered by 1 to 2 inches of oil and that there is at least 3-5 inches space between the oil and the top of the pot, so the oil does not boil over the sides.
- Heat the oil to 350° F. After it has reached this temperature slowly lower the turkey into the hot oil. Constantly monitor the temperature of the oil and never leave it unattended.
- It will take approximately 3 to 5 minutes per pound for the turkey to cook.
- Use a meat thermometer to see if the turkey has reached a minimum internal temperature of 165° F. in the innermost part of the thigh and wing and the thickest part of the breast.
- If it has not reached that temperature return the turkey immediately to the oil to finish cooking.
- When the turkey is finished cooking remove from the oil and place on a sturdy tray lined with paper towels to absorb the excess oil.
- Let rest for 20 minutes before carving.
- Be sure that the heat is turned off and the pot is put in a spot where nothing will disturb it.
By following these precautions your guests will enjoy a juicy turkey and you will have a safe Thanksgiving!
