Deep-Fry Turkey Thanksgiving 2013: How To Stay Safe And Helpful Tips

on November 19 2013 9:45 PM
Thanksgiving Turkey
Thanksgiving Turkey Reuters

Deep-frying a turkey for Thanksgiving has become increasingly popular over the years, but the delicious alternative to roasting the festive bird is also one of the most dangerous if it’s not done properly. With this method of preparing turkey, the meat comes out tender and juicy. Plus, it’s a great centerpiece for the Thanksgiving table! Not only that, when it’s fried, turkey will cook much faster than when it’s roasted.

On the downside, it generally requires gallons of vegetable oil, but the holiday season is known to help people put on a few extra pounds for the winter anyway, right?

The following are compiled guidelines and tips, courtesy of About.com and CS Monitor: 

First things first: Never use a turkey fryer indoors. It should always be done outside, and that does not include inside a garage or on a covered patio since it is a potential fire hazard. It will take about an hour to cook a turkey that weighs 12 to 15 pounds when it’s unfrozen.

There’s another really important thing about using the deep-fry method to prepare a Thanksgiving bird. It must be completely thawed. Also, make sure to remove any wrapping and discard the neck and giblets.

It might be simple, but never leave the deep-fryer unattended.

Here’s a really helpful tip: Before dumping a few gallons of oil into the fryer, first try it out with water. Place the turkey inside and then fill it with water until the bird is submerged. Remove it and then mark the water line on the fryer so it will be easy to tell how much oil should be placed inside the fryer.

Even though stuffing tastes more delicious when it was stuffed inside of a turkey, it’s not a good idea if the bird is going to be deep-fried. But dry seasonings can be added for extra flavor. The stuffing, however, will have to be made on the side.

Heat the oil to about 390 Fahrenheit. It will take about 20 minutes for the oil to get hot in a 10-gallon fryer. Pat the turkey down once more to remove excess moisture once the oil reaches the proper temperature. Slowly dip the turkey into the oil. Once its covered in the oil, make sure the temperature doesn’t drop below 340 degrees F. It’s optimal for the temperature should stay at 365 F.

Usually it takes 3 to 4 minutes per pound for the bird to cook. Once it’s finished, the turkey should look have crisp, brown skin and float to the top of the fryer.

When the turkey is completed cooking, as per the fryer’s directions, pat it dry and let it rest for 20 minutes before it’s served to guests. Enjoy and stay safe! Oh yeah, and Happy Thanksgiving.