Why fry a turkey? Because it's delicious. And fast. Now that I've fried a turkey for Thanksgiving, I'm not sure if I could go back. Not only is it extremely tender and flavorful with perfectly crisp skin, but we were able to prepare a Thanksgiving meal for 15 in less than two hours start to finish. When cooking a traditional Thanksgiving feast there are often traffic jams for oven time, so being able to free up your oven is one of the biggest advantages to frying. Plus, it's fun! Show
Add TipAsk QuestionCommentDownload Step 1: SafetySafety, who needs that? Safety third! But seriously, people burn down their houses every year from doing something dumb with a turkey fryer. As long as you follow basic safety concepts regarding frying oil over an open flame, you're gonna be fine. Add TipAsk QuestionCommentDownload Step 2: What You NeedYou will need: Add TipAsk QuestionCommentDownload Step 3: Prepare the FryerFill your fryer with oil to the line you either marked using the water method in the safety section, or to the line they suggest on the pot which is usually pretty spot on. Hold onto your oil containers so you can save your oil. Oil keeps for a few months and can be used several times before getting icky. Add TipAsk QuestionCommentDownload Step 4: Prepare the TurkeyWhile your oil is heating up, take that time to prepare your turkey. Most importantly, you want your turkey to be completely thawed out completely before frying. If you buy it frozen, this will take a few days in the fridge, about a day per 5 pounds. An unthawed turkey can explode in the fryer. Add TipAsk QuestionCommentDownload Step 5: Fry Your Turkey!Now to lower in the turkey! First, make sure it is DRY. Second, turn off the burner to be safe, as this is the step where it's easy for oil to overflow. With your turkey hanging (or in a basket), lower in very slowly, allowing the moisture to fry off inch by inch as you lower it down. The oil will get bubble a lot during this process and lowering the turkey too fast can cause the oil to overflow, so take your time. Also be mindful of the position of the cavities, they can create a fountain of bubbling oil so direct the cavity away from you. Add TipAsk QuestionCommentDownload Step 6: Let It Cool, and Enjoy!Once your turkey is done, kill the flame, remove it from the oil, and let it cool for a half hour or so. Once it's cool, pull out the hook, and carve your turkey! Make sure to enjoy all the tasty bits on the hook! Add TipAsk QuestionCommentDownload Be the First to ShareDid you make this project? Share it with us! I Made It!RecommendationsPeanut Butter Rice Krispies Bars by Penolopy Bulnick in Dessert 47 3.2K Best Eggplant Parmesan Ever by scoochmaroo in Main Course 72 5.6K Chocolate Covered Peanut Butter Ritz Cracker Treats by In The Kitchen With Matt in Dessert 29 1.5K Chocolate Peanut Butter Rice Krispie Christmas Tree Pops by Sugar Hi in Dessert 46 3.6K
16 Comments0 Bowtie41 7 years ago ReplyUpvote Been hooked on 'em for years.Every Thanksgiving,Christmas,and at least 2 during the middle of the year.I prefer the water method as opposed to the line on the pot,'cuz I always look for a fatter bird than they recommend.I also inject them with Cajun Butter,and dry rub from our local Rural King.I'm sure Menards,etc.,have similar.I strain the oil through coffee filter after it cools,and store in a cool,dry place,and usually get 2-3 birds before I change it.I also shut off gas when lowering.GREAT safety advise.I want turkey fried not me,lol.I also fry lots of fish in mine.DON'T fry Turkey in used fish fry oil(Don't ask why.....) 0 M.C. Langer 7 years ago ReplyUpvote Looks delicious!!! 0 ferjanyen 7 years ago ReplyUpvote Nice tips, never fried a turkey before, how long do you fry it for, say a 15 pound turkey? Thanks. 1 reply0 Natalinaferjanyen Reply 7 years ago ReplyUpvote Around 45 minutes. See step 5 for more information. Good luck! 0 swamundsen 7 years ago ReplyUpvote by the way your fryer is not just for turkey! i have pulled all kinds of goodies out of mine 1 reply0 Natalinaswamundsen Reply 7 years ago ReplyUpvote Yep! We cooked our whole dinner in the fryer in under 2 hours. It's the best. 0 KimberlyS5 7 years ago ReplyUpvote wow! 0 ronald.ferreira.39 7 years ago ReplyUpvote ive read that to fast thought it said how to fly a turkey. saw this manytimes before and theres always a ball of fire 0 Pa1963 7 years ago ReplyUpvote If you are using a propane cooker, make sure your gas lines are clear. Seems like spiders like these lines and leave their silk to clog the lines. Otherwise, you will get a sooty, yellow flame that won't get hot enough, and the soot will mix with any oil that splashes out of your pot, and will make an asphalt-like coating on the outside of your pot. Which will probably further insulate your pot. I bought one of those electric fryers and it works great for this. I've heard the infra-red oilless fryers work well, but I haven't tried one. 0 swamundsen 7 years ago ReplyUpvote be sure to wear GOOD leather gloves when lowering bird in oil, bird will act like old faithful if you lower to fast and oil hurts like h311 when it gets you. 0 bird2brain 7 years ago ReplyUpvote My sister and BIL (a firefighter) set up a turkey fry assembly line every year to serve the whole neighborhood. Get more out of the oil. They have two people and a long 2x4 for lifting. I used Alton Brown's Turkey Derrick. http://www.altonbrown.com/pdfs/AB_turkey_derrick.... I already had the ladder, so it only cost a few dollars for the extra parts. 0 lrodriguez 7 years ago ReplyUpvote Since I'm safety conscious (or paranoid), we lower the turkey into the oil by using a broom stick through the handle and one person holds each side of the stick and we lower the bird in that way. This keeps you away from the top of the fryer. I like the tip on turning off the burner. 0 suprspi 9 years ago ReplyUpvote I've done about 6 or 7 now. I really like that you mentioned turning off the burner while adding the bird. I think its the best safety tip around, and my manual didn't mention it. I discovered it myself on my third attempt which was a bit oversize and could have been bad if we weren't paying attention. 0 paganwonder 9 years ago ReplyUpvote Duck is sublime, goose is still goose (not a fan of goose cooked in any way). I like to fry spam while the bird cooks ( I use a long hot dog fork) to help fend off the teenager appetites...they got hooked on spam a few years back on a camping trip! 0 unclelar 9 years ago on Introduction ReplyUpvote nice,I have been deep frying birds for over 15 years.IMO it is the only way to do turkeys or even chicken(never tried a duck or goose).I use an empty beer keg and 5 gallons of peanut oil, the bottom of the keg fits snugly on the rim of the burner so no chance of it falling off.I have cooked a 23 lb turkey in it and had plenty of room.Also I have never used a basket just have a round stainless steel rack on the bottom to keep the bird from contacting the keg,works great. 1 reply0 Natalinaunclelar Reply 9 years ago on Introduction ReplyUpvote Thanks for the tip. Seems like any method to keep the bird from having direct contact with the bottom will work, good suggestion. Do you fry a turkey at 325 or 350?When the oil is preheated, turn the burner on high until you reach 350° (or 325° if you're cooking turkey parts). Adjust the heat to maintain that temperature. Place the turkey, breast side down, on the deep frying rack. If the rack comes with a detachable hook, make sure it's hooked well.
How long does it take to fry a 15 pound turkey at 325?Fry turkey 4 minutes per pound. Maintain oil temperature at 325°F. Remove when a meat thermometer inserted in the thickest part of the thigh reads 170°F. Turn burner off.
How many gallons does it take to fry a 15 pound turkey?15 Pound Turkey - Use 5 gallons of oil and cook for 50 minutes. 20 Pound Turkey * - Use 5 to 6 gallons of oil and cook for 3 minutes per pound. 22 Pound Turkey * - Use 5 to 6 gallons of oil and cook for 3 minutes per pound.
How long does it take to cook a 15 pound turkey?For a 15- to 16-pound turkey: 425°F for 3 to 3¼ hours. 400°F for 3¼ to 3½ hours.
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