Deep Frying a Turkey OR

Deep Frying a Turkey OR

Deep Frying a Turkey

There are few things in life more rewarding than the first moment you feel a hot, crispy piece of fried turkey hit the roof of your mouth. The anticipation and ensuing chortle from the entire table is usually the high point of the dinner. If you haven’t experienced the joy of deep frying a turkey, now is the time to try it, as it’s a fun and simple party pleaser, and can transform a dinner table into a festive scene.



Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

It’s best to buy a kit that contains everything you need for a successful run, like the RiverGrille 30 Qt. Turkey Fryer Package. It includes an outdoor burner, a 30-quart pot, a deep-frying thermometer to monitor oil temperature and a rack with a hook to slow lower the turkey into the oil. Once you have it on hand, you can use it throughout the year for seafood boils, brewing beer and other large projects. Our Test Kitchen also recommends the King Kooker 29 Qt. Turkey Fryer Package. (Source: www.tasteofhome.com)



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