Turkey Frying
Turkey Frying is something so many people never decide to do because it is deemed dangerous. If you plan, measure and take the necessary safety steps it can be fun and the tastiest bird you will ever eat. You can't get gravy from juices and you cannot stuff the bird. In the end you will get a bird that is tastier than anything you have had.
Steps to Consider
A 12lb turkey will take 3-4 days to defrost in the fridge. You can also use a water bath at 30 minutes a pound. If you use the water bath you should fry the turkey within a day of defrosting.
Measuring and preparing the Bird
When frying a turkey knowing the right amount of oil will save on cleanup and on a possible fire. You should put the defrosted turkey in your frying pot and fill it till the turkey is just covered by the water. Take a wooden dowel or another marking stick and make a mark of your line for where the water line is. Now it's time to prepare the bird.
Some say using water and a cup of salt is enough. That works, I guess. The best I've had is taking a gallon of vegetable stock, a cup of salt and a tablespoon each of rosemary, savory and poultry seasoning. Boil that for a couple minutes to make sure the salt is dissolved. Cool the stock to room temp and pour it into a 5 gallon pail. Next, add a gallon or so of ice water to the mix. Brine the turkey for twelve hours.
Frying Day
Okay, now it is time to prepare for your turkey day. Set up your fryer on a solid surface. I suggest a solid slab like a concrete slab. Next connect your fryer and check for leaks. You can use smell or soapy water around the joints of where connections are made.
Now it is time to fill your turkey fryer up with oil. Use an oil with a high smoke point (425 degrees or higher). Grab the dowel that you measured the water with and use that to choose your oil fill line. Heat the oil up to about 375 degrees. Slowly lower the turkey in by using a hook or by using a broomstick with a friend. Now put the lid on and cook for 3 1/2 minutes a pound.
When the turkey comes out, let it sit for a little while and carve! Enjoy!
Steps to Consider
- Choose a bird no bigger than 12lbs
- Measure your bird (defrosted) in water - just cover the turkey by a little and mark a stick
- Prepare your bird, I suggest brining the bird
- Setup your frying area
- Heat the oil to 350-375 degrees
- Fry the bird for 3 1/2 minutes a pound, or until the turkey is 180 degrees in the thigh
- Carve and enjoy
A 12lb turkey will take 3-4 days to defrost in the fridge. You can also use a water bath at 30 minutes a pound. If you use the water bath you should fry the turkey within a day of defrosting.
Measuring and preparing the Bird
When frying a turkey knowing the right amount of oil will save on cleanup and on a possible fire. You should put the defrosted turkey in your frying pot and fill it till the turkey is just covered by the water. Take a wooden dowel or another marking stick and make a mark of your line for where the water line is. Now it's time to prepare the bird.
Some say using water and a cup of salt is enough. That works, I guess. The best I've had is taking a gallon of vegetable stock, a cup of salt and a tablespoon each of rosemary, savory and poultry seasoning. Boil that for a couple minutes to make sure the salt is dissolved. Cool the stock to room temp and pour it into a 5 gallon pail. Next, add a gallon or so of ice water to the mix. Brine the turkey for twelve hours.
Frying Day
Okay, now it is time to prepare for your turkey day. Set up your fryer on a solid surface. I suggest a solid slab like a concrete slab. Next connect your fryer and check for leaks. You can use smell or soapy water around the joints of where connections are made.
Now it is time to fill your turkey fryer up with oil. Use an oil with a high smoke point (425 degrees or higher). Grab the dowel that you measured the water with and use that to choose your oil fill line. Heat the oil up to about 375 degrees. Slowly lower the turkey in by using a hook or by using a broomstick with a friend. Now put the lid on and cook for 3 1/2 minutes a pound.
When the turkey comes out, let it sit for a little while and carve! Enjoy!