How to Deep-Fry a Turkey
November 11, 2011
•Le Cordon Bleu
•Scottsdale
• 0 Comments
How to Deep-Fry a Turkey
Thanksgiving is known as a holiday that celebrates family traditions that go back many generations. In recent years, however, a new tradition has replaced the familiar roasted turkey. Many people have replaced it with deep-fried turkey. While it hasn’t yet taken Arizona culinary schools by storm, deep-fried turkey is certainly gaining in popularity.
If it sounds good to you – and what’s not to love about crispy, golden skin and tender, juicy meat – then read our guide on how to deep-fry your turkey this year.
What You’ll Need
Most discount department stores, hardware, and sporting goods stores sell complete turkey frying kits. They should be enough to get you started on your first bird. If you’d rather put together your own turkey frying kit, then you’ll need to these items:
- A turkey, 12 lbs. or smaller
- 40 to 60 quart pot
- A basket or turkey frying hardware (again check those discount, hardware and sporting goods stores)
- At least a 35 lb. propane tank
- Large outdoor propane burner on a stand
- Two thermometers: deep-fry and meat
- Approx. 5 gallons of oil, preferably peanut or canola
Turkey Frying Safety
Culinary arts schools stress the practice of safety in the kitchen. And so do we. Deep-frying a turkey can be dangerous so you must follow safety precautions and have a few safety items on hand.Here’s a good start:
- Safety glasses
- Heat-resistant gloves
- Rubber apron
- Fire extinguisher
You should also follow these safety precautions:
- Always cook outside at a safe distance from cars or buildings
- Always cook on a flat surface
- Always make sure your turkey is completely defrosted
- Never overfill your fryer with oil. Leave room for expansion when the turkey is submerged
- Turn off the fryer’s burner when submerging the turkey in the oil
- Never stuff a turkey you are going to fry
- Never let children or pets near your fryer
- Never leave your fryer unattended
Deep-Frying the Turkey
And now for the fun part …
- To determine the amount of oil needed, place the turkey in your pot and fill with water until the turkey is covered plus an inch. Mark the level of the water. Drain and dry the pot and turkey. Fill the pot to the line you marked earlier. Heat the oil to about 375 degrees F.
- Season your turkey with your favorite spices, rubs, or injected marinades. For additional flavor, brine your turkey in water, salt, and seasoning for 24 hours prior to cooking.
- Place the turkey on your lifting tool and slowly lower it into the fryer.
- Cook for about 3 to 3 ½ minutes per pound. Use an instant read thermometer to test for doneness. Remove the fryer when the deepest part of the breast reaches 160 degrees F.
- Cover the bird with aluminum foil and let it rest for at least 15 minutes before removing it from your rack or basket.
While deep-fried turkey may require a new set of cooking tools and some culinary arts school know how, you will be rewarded with a delicious and moist turkey that will earn the compliments of all your guests this Thanksgiving.
This article is presented by Le Cordon Bleu College of Culinary Arts in Scottsdale. Le Cordon Bleu College of Culinary Arts in Scottsdale offers culinary arts and pâtisserie and baking training programs in Scottsdale, Arizona. To learn more about the class offerings, please visit Chefs.edu/Scottsdale for more information.
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