Archive for Monday, November 23, 2009


Deep-frying turkey a delicious DIY project

November 23, 2009


Deep frying is a fun and easy way to fix a deliciously juicy turkey for any occasion.

Step 1: Completely thaw and dry a 10- to 14-pound turkey. Remove any foreign objects from the turkey, such as plastic pop-up thermometers or bindings used to hold the legs together. Lift the skin away from the meat and use a needle-type marinade injector to inject marinade in the meaty portions of the turkey. Marinade multiple areas of both the breast and legs. Avoid puncturing the skin with the needle to reduce moisture loss during the cooking process.

Step 2: Set the propane burner and turkey pot up outside on level ground. Place sheets of cardboard beneath the fryer to protect the area and make cleanup easier.

Step 3: Fill the turkey pot with cold water and lower the uncooked turkey into the pot. Make sure the water level is a few inches from the top of the pot once the turkey is completely submerged. Remove the turkey and measure the amount of water left in the pot. This is the amount of oil you will need to deep-fry the turkey.

Step 4: Empty the turkey pot and completely dry it before filling it with the appropriate amount of oil. Peanut oil is recommended because of its relatively high smoking point. Refined cooking oils or extra-light olive oil are also good choices. Do not use lard, butter or unrefined oils, as they will catch fire.

Step 5: Turn on the propane burner and heat the frying oil to 350 degrees. While the oil is heating, completely dry the turkey inside and out. Rub the surface area of the turkey with seasoning to enhance the skin flavor and distribute the marinade within the meat.

Step 6: Wearing oven mitts and appropriate clothing to protect yourself from hot oil splashes, slowly lower the turkey into the hot oil, pulling it back out slightly every so often to reduce splashing. Have a fire extinguisher handy just in case. Never use water to extinguish a hot oil fire.

Step 7: Fry the turkey for about 3.5 minutes per pound. Keep the oil temperature as close to 350 degrees as possible. Do not allow the oil temperature to rise above 375 degrees. The turkey is done when its inside temperature reaches 165 degrees.

Step 8: Turn off the propane burner before removing the turkey from the hot oil. Place the turkey on a platter or cutting board and allow it to cool before carving.


AnnaUndercover 8 years, 7 months ago

@Linda I like your previous pieces! I also definitely support indulging in fun foods once in a while. However, I must say that perhaps Kansas, as the 18th fattest state in the country, could benefit from a leaner suggestion.

Speaking as a woman who struggles to stick to a healthy and tasty diet, I'm a big fan of the South Beach recipe books and Web site for heart-healthier seasonal options. Might you consider sharing your favorite alternatives to deep-frying with us?

gr 8 years, 7 months ago

"Deep frying is a fun and easy way to fix a deliciously juicy turkey for any occasion."

In other news, increased incidents of illness expected over the holiday season.

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