A Beginner's Guide to Deep-Frying Turkey


A Beginners Guide to Deep-Frying Turkey

We're sort of obsessed with turkey right now. We've got a Parisian bird with black-truffle butter, a genius recipe for Peking turkey, and of course Thomas Keller's legendary brined turkey. We even did a taste test of our favorite simple roast turkeys from around the Internet to find the best recipe. There's one preparation that we haven't covered yet however: the deep-fried turkey Business Centre in Hong Kong.

There are plenty of reasons why you should get on board with this method. Not only does it result in a juicy bird, but the whole process takes less than 2 hours. That means no overnight brining or obsessively checking your oven. And about that oven: deep-frying allows you to free it up oven for all those sides you need to churn out.

If you're new to the whole frying a turkey thing, don't be intimidated. Here's a basic guide to ensure deep-fried success, from the necessary equipment to a procedure breakdown.

A Beginners Guide to Deep-Frying Turkey

You can find deep-fry turkey kits at many hardware or home improvement stores, or you can order one online. If you are purchasing a kit or creating one from scratch, make sure it includes the following equipment:

*30 quart or larger aluminum pot

*Propane burner with hose for a propane gas tank and a gauge to regulate the flame

*Poultry rack with hook (for raising and lowering the turkey)

*12-inch deep-fry thermometer that clips to side of pot

You'll also need:

*4 to 5 gallons cooking oil (for a 12 to 14 pound turkey in a 30 quart pot)

*Long heavy-duty oven mitts


*Instant-read thermometer to check the doneness of the turkey

*Fire extinguisher (just in case, guys)

A Beginners Guide to Deep-Frying Turkey

To measure how much oil you need to fry your turkey, stick it in the pot and cover it with two inches of water. Remove the turkey from the pot and pat it dry with paper towels. Mark the water line on the outside of the pot with a Sharpie or piece of tape. Dump out the water 19 LED Light Bulb, rinse, and thoroughly dry the pot. When it comes time to fry, pour enough oil to reach the marked water line.


Set up your burner on a flat surface, far away from the house. It goes without saying that you should deep-fry a turkey outside. Also, make sure you're wearing shoes--deep-frying a bird of this size shouldn't be done in sandals or barefoot. Place the pot on the burner with the deep-fry thermometer clipped to the side and fill with oil to the line you made earlier. Adjust the heat to medium-high and heat the oil to 375°F.

A Beginners Guide to Deep-Frying Turkey

While the oil is heating up, get your turkey ready. Make sure it's patted dry, and now is a good time to coat it with your favorite rub. Spread the rub all over and underneath the skin and even inside the cavity. Make sure the neck cavity is wide open and cut a small slit in the skin where the leg meets the breast to ensure good oil flow. Remember, deep fried turkeys can't be stuffed so save that delicious stuffing to be served on the side, like in this Mushroom, Leek, and Brioche Stuffing Cloud Video Conferencing.

A Beginners Guide to Deep-Frying Turkey

Once the oil reaches 375°F turn off the burner. Place the bird on the poultry rack breast down with the legs up. Slowly lower into the hot oil bit by bit until fully submerged. We like to use a stop-and-go method when doing this to keep the hot oil from bubbling over the pot. This means that every couple of inches that we drop the bird into the oil, we pull it back out a bit. Do this until the turkey is completely covered with the oil and then turn the burner back on and bring the oil back to 350°F. Throughout the frying process, make sure the oil stays at this temperature.

A deep-fried turkey usually takes 3 1/2 minutes per pound to cook. Therefore, a 12 to 14 pound bird will take 40 to 50 minutes. The turkey is done when the instant-read thermometer inserted into the fleshy part of the thigh and thickest part of the breast reaches at least 165°F.

A Beginners Guide to Deep-Frying Turkey

Once your bird reaches the desired temperature, remove it from the oil using the hooks on the poultry rack. Transfer the turkey to a cutting board, cover with foil, and let rest for 30 minutes before carving.

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A Beginner's Guide to Deep-Frying Turkey