Deep fried turkey how to#
Deep fried turkey skin#

Once the turkey reaches 165☏, use the hook that attaches to the poultry rack to slowly and carefully remove the turkey from the oil (make sure you wear an apron and long heavy-duty oven mitts while doing so).

If the turkey has not reached 165☏, use the stop-and-go method to slowly lower it back into the oil to continue cooking. When checking the bird's internal temperature, use the hook that attaches to the poultry rack to slowly lift the turkey from the oil. A deep-fried turkey typically requires 3 1/2 minutes per pound, so a 12- to 14-pound bird will take 40 to 50 minutes to reach 165☏. Fry Until the Turkey Reaches 165☏įry the turkey until an instant-read thermometer inserted into the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone) registers at least 165☏. Throughout frying, adjust the heat as necessary to maintain the 350☏ oil temperature. Once the turkey is fully submerged, turn the burner back on and return the oil to 350☏.

Deep fried turkey skin#

To ensure good oil flow, make sure the neck cavity is wide open and cut a small slit through the skin where the leg meets the breast. Next, spread the rub inside the turkey cavity and on top of the skin. Once you've loosened the skin, spread the rub over the meat of the breasts, thighs, and drumsticks. Starting at the neck end of the bird, slowly and carefully slide your fingers between the skin and meat of the breasts, thighs, and drumsticks. While the oil is heating, make your herb or spice rub and spread it underneath the skin. Carefully lower the turkey into the oil and allow it to fry for 3 minutes per pound, plus 5 minutes per bird, until the meat thermometer reads 165F when. Starting with the slightly elevated temperature of 375☏ allows you to briefly shut off the flame while the turkey is lowered into the oil.

Deep fried turkey how to#

Turn the burner on, adjust the heat to moderately high, and heat the oil until the thermometer registers 375☏. How to Deep Fry a Turkey Connect propane tank, place pot on stand, attach long-stemmed thermometer on inside of pot, fill with oil, and light burner. Fill the pot with peanut or canola oil up to the mark you made earlier-you'll need 4 to 5 gallons to fry a 12- to 14-pound turkey in a 30-quart pot. Place the pot on the burner and clip the deep-fry thermometer to the side of the pot.