Frying a turkey can be an intimidating process. But, if proper safety techniques are followed, it's a quick method that produces a beautiful, juicy bird which also keeps your oven free for other Thanksgiving dishes.

1. Fill a 30 to 32 quart stockpot ¾ full with vegetable oil. Do not overfill.

2. Using an outdoor burner and a 12-inch oil thermometer, heat oil until it reaches 375 degrees.

3. Remove turkey from refrigerator and dry with a paper towel. Let it sit at room temperature for 20 minutes. Cover turkey with dry rub or season with salt and pepper or use a turkey injector to inject meat with brine.  Inject breast, legs and thighs. Place turkey on poultry rack.

Note: If using a frozen turkey, let the turkey thaw completely before cooking.

4. Before placing turkey in oil, turn the burner fire off. While wearing an apron and heavy duty mitts, use the grab hook to very slowly lower turkey into oil. Once turkey is submerged in oil, relight flame and maintain oil at 350 degrees.

5. Cook for approximately 3 minutes per pound of turkey.

6. Turn off flame and very slowly remove turkey from pot using grab hook.

7. Test temperature of turkey and continue to cook until temperature between leg and thigh reaches 175 degrees.

8. Carefully remove the bird from the frying oil. Let turkey rest at least 30 minutes before carving.

Frying Safety Tips

ALWAYS fry a turkey outside and away from any buildings or other structures.

ALWAYS wear heavy duty mitts and an apron while putting turkey in or removing turkey from hot oil.

HOT OIL WILL SPLATTER as the turkey goes into the oil so place the fryer on a surface that is resistant to hot oil.

DO NOT let children play near hot oil.

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