A deep fried turkey, if
you get it right, is succulent and crisp, doesn't need that
much draining off, and will take a fraction of the time than if you
were going to roast it. You
can also marinade the turkey a day before the time, which will add
to the taste.
So how do you deep fry a turkey, other than with extreme caution?
Follow these simple instructions for deep fried turkey and see the
Deep Fried Turkey Instructions
If you are using an electric
deep fryer, then make sure that it is big enough for your
bird. Place the bird breast side up. Use your fryer outside with an
extension lead. Hot oil can easily spill over, and it is better to be
safe than sorry.
- If you are using just an ordinary stock pot, then
it is even more advisable to deep
fry your turkey outside. Place the bird in the pot legs
- You need to get your oil to a very high heat, and this,
combined with the amount of oil you need to use, makes it very
dangerous. Make sure that you have a fire extinguish at
the ready, and keep the
kids and pets away from the cooking area. Also make sure
that you are not deep frying your turkey anywhere near flammable
objects and it is out in
the open, rather than under overhangs or tree canopies.
- Use an oil
that has a high smoke point such as peanut oil, sunflower
safflower oil, and have about 5 gallons on hand, as you will use
between 3-5 gallons depending on the size of the pot and bird.
- Only use a
fresh turkey. Frozen turkeys usually contain a
basting solution in the meat.
- If you froze your fresh turkey make sure that it is completely
defrosted. This will take a maximum of 4 days in the
- Never brine
your turkey if you want to deep fry it. The added water in
the turkey does not go well with the oil.
- Never stuff a
turkey that you are going to deep fry.
- Before cooking remove
the giblets, cut off the wing tips, and remove any metal
holding the legs together or any pop-up timers.
- Make sure that the bird is totally dry when
placing it into the oil.
- If you are using an electric fryer follow the
manufacturer's cooking instructions. If you are using a stock pot you
will need to bring the oil to a temperature of 375 degrees F. for about 30
minutes. Maintain a temperature of 350 degrees F. for
best results as you want a crisp skin.
- Deep fry your turkey at 3
1/2 minutes per pound if it has the skin on, or 3 minutes
per pound if it doesn't.
- If you are deep frying turkey pieces such as the breasts,
legs, and thighs it will take 4-5 minutes per pound.
- A meat thermometer inserted into the breast should read 170
degrees F. The temperature for the legs and thighs should read 180
- Never leave
your deep fried turkey unattended.
- Allow turkey to rest
of 20 minutes covered in aluminum foil before
Deep Fried Turkey Marinade
and Ginger Marinade (enough for a 10 pound turkey)
4 cups hot water
2 teaspoons fresh ginger, grated
zest of 1 orange
1/2 cup orange juice
2 teaspoons salt
Pour the hot water over the fresh ginger and zest of 1 orange. Allow to
steep for 10 minutes. Add the orange juice and the salt and stir to
dissolve. When cool place the marinade in a large plastic
zip-lock bag and add the turkey. Rub the mixture into the flesh through
the bag all over for a good cover. Place in the fridge for 8 hours, or
overnight until needed.
Turkey Marinade Recipe (enough for a 12 pound bird)
2 cups rum
2 medium onions, finely chopped
6 cloves of garlic, finely minced
4 tomatoes, chopped
1 cup olive oil
4 bay leaves, fresh or 2 dried
1/4 cup lime zest
1 cup fresh lime juice
2 cups water
1/2 cup scallions, chopped
1 cup parsley, finely chopped
Mix all ingredients together thoroughly. Place in a large plastic
zip-lock bag and add your turkey. Rub all over to cover and place in
the fridge overnight to marinade.
Citrus Marinade for Turkey Pieces
zest of 1 orange, and the juice
zest of 1 lemon, and the juice
zest of 1 lime, and the juice
2 teaspoons cumin, ground
2 teaspoons chili powder
1/4 cup olive oil
salt and pepper to taste
marinade ingredients altogether. Place turkey pieces into a large
plastic zip-lock bag. Pour over marinade, make sure that all pieces
have been well covered, and place in fridge for 3-4 hours.
Deep Fried Turkey Rub
The following recipe is for a turkey that weighs about 10
and Spice Rub
1/4 cup fresh sage, chopped
1/4 cup salt
1 tablespoon coriander seeds, toasted and ground
1 tablespoon garlic powder
1 tablespoon paprika
2 tablespoons celery seeds
1 teaspoon cumin seeds, toasted and ground
3-5 gallons safflower oil
Thaw your turkey completely. Rinse and pat the bird
dry and then combine all the rub ingredients together. Rub the mixture
onto the outside of the skin, as well as inside the cavity of the bird.
Cover with clingfilm loosely, and place in the fridge overnight for the
herbs and spices to penetrate the meat.
The next day, take the turkey out of the fridge and allow it to stand
for an hour before cooking. Pat the bird dry, especially inside where
you will find that there is a lot of moisture still.
Fill your fryer with the oil and heat up to 350 degrees F. Lower the
turkey carefully into the oil, and mind as it will splatter, especially
if you haven't removed enough of the moisture.
Deep fry the turkey for 30 - 35 minutes, or until cooked. Remove from
the fryer and place on a baking rack to drain for about 10 minutes