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‘Tis the season to fry? Autumn is coming and with that comes all the cozy recipes of the holidays. The best is the feast of Thanksgiving. As we approach October and all it’s festivities, you can get yourself in the spirit by practicing your deep fried turkey recipe, so that you are ready to delight your family and guests with this most delicious and unique turkey dinner.

Let your family remember this dinner as one of those comfort meals where everyone was smiling and bellies are happy rather than one of those where too much work turned into too much dry turkey.

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Step One: Preparation

Ok, so what do you need first? A turkey fryer. A turkey fryer will have a burner, which is attached to a propane tank. IT will have a large stock pot, a lifter and of course, a thermometer. Make sure that your stock pot is large enough to hold your turkey.

In order to prepare, you need to make sure your propane tank is full and you might also want to check that your fire extinguisher is ready. Get some gloves, goggles and a nice apron for the big day. Do NOT fry your turkey indoors!! 

Now, when you deep fry a turkey, you won’t have drippings to make gravy so you will want to plan other gravy options. You can always fry the giblets and neck for very tasty gravy or you could just buy some already made gravy from the store. The gravy will probably be most used for the mashed potatoes and other side dishes as your fried turkey will be extra moist and delicious on its own.

Ready to go?

First step is to clean your turkey. Remove the neck and the giblets. Cut a 1 inch line around the leg and thigh joints. This is where the oil will drain out once the turkey is done cooking. This is also the time to inject the sauces you would like. If you don’t already have one, here’s a great butter sauce recipe:

What you’ll do:

Melt the butter in the microwave or on the stove in a pan.

Mix the melted butter in a bowl with the chicken broth, lemon juice, garlic powder and black pepper. 

A true chef dips their finger right in for tasting. So dig in a taste and add salt as you see fit. Blend it well with a whisk or mixer and inject the sauce into the turkey. *The turkey should be completely thawed!

On to the Frying

Make sure your stock pot is on the fryer and poor in your cooking oil. The best oil to use is peanut oil. 

Place your thermometer at least 1 inch into the oil.

Turn on the fryer and heat the oil to 350 degrees F.

Lower the heat as you place the turkey into the pot, slowly.

Then return the heart back to 350 degrees F.

Depending on the weight of your turkey, you should cook 4 minutes for every pound of meat.

Your family and friends will love you for this. So, sit back, enjoy the credit for making the most delicious turkey they’ve ever had. More importantly, enjoy the turkey!

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