Classic Deep-Fried Turkey Recipe

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Ingredients

  • 1 whole turkey (10–12 lbs), fresh or thawed
  • 3–4 gallons peanut oil (or canola oil)
  • ¼ cup salt
  • ¼ cup garlic powder
  • 2 tbsp paprika
  • 2 tbsp black pepper
  • 1 tbsp cayenne pepper (optional for spice)

How-To: Preparation

  1. Prep the Turkey:

    • Remove giblets and neck from the cavity. Rinse the turkey and pat dry thoroughly.
    • Rub the turkey inside and out with salt, garlic powder, paprika, and black pepper.

  2. Preheat the Oil:

    • Heat oil in a large turkey fryer to 350°F. Ensure the fryer is outdoors and away from flammable materials.

  3. Measure the Oil Level:

    • Before heating, place the turkey in the fryer and fill with water to determine the correct oil level. Mark the level, then remove the turkey and thoroughly dry the fryer.

  4. Lower the Turkey Slowly:

    • Turn off the burner and carefully lower the turkey into the hot oil using a fryer basket or hook. Relight the burner once the turkey is safely in the oil.

  5. Cook Time:

    • Fry the turkey for 3–4 minutes per pound. A 12-pound turkey will take about 36–48 minutes.
    • Use a meat thermometer to check the internal temperature: 170°F in the breast and 180°F in the thigh.

  6. Remove and Rest:

    • Carefully lift the turkey out of the fryer and drain excess oil. Let it rest on a rack or platter for 20–30 minutes before carving.

 

More Details 

  • Safety Tip: Always keep a fire extinguisher rated for grease fires nearby. Never leave the fryer unattended.
  • Oil Choice: Peanut oil is preferred for its high smoke point and neutral flavor.
  • Flavor Additions: Inject a marinade of melted butter, garlic, and spices for extra juiciness.
  • Serving Ideas: Pair with cornbread, coleslaw, or potato salad for a classic backyard vibe.

 

Additional Safety Advice:

    1. Always Fry Outdoors: Never use a turkey fryer indoors, in a garage, or under an overhang. Ensure you’re at least 10 feet away from any structure.

    2. Completely Dry the Turkey: Ensure the turkey is fully thawed and dry before frying. Water or ice can cause the hot oil to splatter or overflow, leading to a fire.

    3. Monitor the Oil Level: Never overfill the fryer with oil. Use the water displacement method beforehand to determine the right oil level.

    4. Wear Protective Gear: Use heat-resistant gloves, long sleeves, and safety goggles to protect against splashes of hot oil.

    5. Don’t Hover Over the Fryer: Avoid leaning or standing directly above the fryer while lowering the turkey. Use a long hook or fryer basket for safe handling.

    6. Turn Off the Burner When Adding the Turkey: Temporarily turn off the burner before slowly lowering the turkey into the oil. Relight the burner once the turkey is fully submerged.

    7. Keep a Fire Extinguisher Nearby: Have a Class K fire extinguisher (for grease fires) within reach. Never use water to extinguish an oil fire.

    8. Maintain Oil Temperature: Use a fryer thermometer to monitor the oil temperature. Avoid exceeding 375°F to prevent overheating or combustion.

    9. Clear the Area: Keep children, pets, and distractions far away from the cooking zone.

    10.  Properly Dispose of Oil: Allow the oil to cool completely before disposal or reuse. Strain and store used oil in a sealed container.

    11. Never Leave Unattend: Always stay with the fryer while it’s in use to quickly address any emergencies.

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