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Deep Fried Turkey

Deep Fried Turkey
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Master the art of perfectly cooked Deep Fried Turkey with a crispy, golden skin and juicy, tender meat inside. This recipe offers quick cooking, unbeatable crispiness, and customizable flavors, making it ideal for Thanksgiving, Christmas, or any special celebration. Follow these easy steps and expert tips to achieve a show-stopping centerpiece that your family and friends will love.

Ingredients

Turkey and Oil

  • Whole Turkey (10-14 pounds)
  • Peanut Oil or Canola Oil (enough to fill fryer safely)

Seasonings and Marinades

  • Dry Rub or Marinade (your choice of spices)
  • Salt and Pepper (to taste)

Optional

  • Brine (saltwater mixture, with optional herbs like rosemary, thyme, and garlic for up to 24 hours)

Instructions

  1. Prepare Your Turkey: Remove the giblets and pat the turkey thoroughly dry with paper towels both inside and out. Ensure the bird is fully thawed to prevent oil splatters and ensure even cooking.
  2. Season or Brine the Turkey: If using a brine, soak the turkey in a flavorful saltwater mixture for up to 24 hours, then rinse and dry completely. Otherwise, apply your dry rub or marinade generously over the entire turkey, including under the skin when possible.
  3. Heat the Oil: Fill your fryer with oil according to the manufacturer’s instructions, leaving enough space to safely lower the turkey. Heat the oil to 350°F (175°C), the ideal temperature for getting crispy skin without greasiness.
  4. Lower the Turkey Carefully: Secure the turkey to the fryer basket or hook and slowly lower it into the hot oil, avoiding splashes. Use safety gear like long sleeves and gloves, and perform this step outdoors on a flat, non-flammable surface.
  5. Fry the Turkey: Cook the turkey for 3 to 4 minutes per pound. For example, a 12-pound bird will take about 45 minutes. Maintain the oil temperature at 350°F by adjusting the heat as needed.
  6. Remove and Rest: Carefully lift the turkey out of the oil and place it on a wire rack or platter to drain excess oil. Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute evenly.

Notes

  • Dry Thoroughly: Ensure the turkey is completely dry to avoid dangerous oil splatters.
  • Monitor Oil Temperature: Keep the oil steady at 350°F for optimal crispiness and juicy meat.
  • Use a Thermometer: Confirm the turkey’s internal temperature reaches 165°F in the thickest part.
  • Choose the Right Size: Select a turkey between 10 and 14 pounds to fit your fryer and cook evenly.
  • Safety Equipment: Fry outdoors on a flat, non-flammable surface and keep a fire extinguisher nearby.
  • Patience for Rest: Let the turkey rest before carving to maintain juicy slices and avoid dryness.

Nutrition

Keywords: deep fried turkey, crispy turkey, holiday turkey, Thanksgiving turkey, fried turkey recipe, juicy turkey, quick turkey cooking, turkey dry rub, turkey brine

Find it online: https://juliaglam.com/deep-fried-turkey/