Deep-Fried Turkey Tips


Nov 10, 2014

Many diners crave the taste of crispy, tender, deep-fried turkey. The intimidating cooking process can prevent them from preparing it at home—so they turn to the experts. Use these tips to avoid any deep-fried turkey faux pas:

IMPORTANT TIP: Thaw the turkey for at least 1 week, and be sure there is no liquid in the cavity prior to frying.

Outdoor Propane Fryer

  • Preheat oil to 375°F
  • Turn off burner just before lowering turkey into oil; turn on burner as soon as turkey is safely submerged
  • Fry whole turkeys for 3–4 minutes per pound
  • Remove turkey, drain on paper towels and rest for 15 minutes

Indoor Electric Fryer

  • Preheat oil to 400°F
  • Slowly submerge turkey into oil
  • Fry whole turkeys for 3 minutes per pound, plus an additional 5 minutes
  • Remove turkey, drain on paper towels and rest for 15 minutes

Additional Tips

  • Internal temperature of turkey breast should be 165–170°F
  • Only use oils with high smoke points, such as peanut, refined canola, corn, rice and sunflower oils

Source: http://www.eatturkey.com/consumer/cookinfo/fryturk