Turkey is an iconic food during fall, and many people love to use unique recipes and cooking styles. But more and more are thinking about frying their turkey. However, some are hesitant to try this method or have tried it and didn’t have success. Fortunately, there are some easy-to-master tips that can help you fry up the best turkey ever. Check out this guide for the perfect fried turkey this Thanksgiving.
Start by Choosing the Right Turkey
It may be tempting to go for the biggest turkey at the store, but a huge turkey can make frying much harder. In fact, the best-sized bird for frying is between 10 and 16 pounds. If you get one that’s too big, it may get overcooked on the outside and be undercooked inside. But if you’re expecting a big crowd for Thanksgiving, then plan to fry up two smaller turkeys rather than trying to tackle one big one.
The Right Tools for the Fry Job
It’s not a good idea to wing it when it comes to guessing the temperature of your oil. As a result, you’ll want to invest in a good oil thermometer to keep you from burning your turkey. In addition, you’ll want to get a 30-quart or larger pot with a turkey basket or brace. And if you can find a 40-quart pot, that’ll make it even safer and help you avoid oil overflow.
Choose Your Oil
A favorite frying oil for turkeys is peanut oil. But some people may have allergies or other dietary concerns. Fortunately, any high-smoking point oil will work. Some oils you can use include soybean, cottonseed, and safflower. Some people make the mistake of trying to fry their birds in canola oil, but that will not work for this task. Finally, make sure you get enough to immerse your turkey.
Proper Prep Is Crucial
Don’t wait to do everything last minute. Get your turkey ready the night before and plan for the right amount of oil. To do this, put your turkey in the pot and fill it with water until it completely covers the whole turkey. Then, use a marker to mark the water level so that you know to pour in exactly enough oil to hit this mark. This step helps you avoid a dangerous fire and ensures you have enough oil to get the job done.
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A Turkey for All Seasons
If you are brining your turkey, make sure you pat it totally dry the night before so that you’re not putting a waterlogged turkey into the hot oil. Other seasoning options include injections or dry rubs. Season your turkey the night before so that all the flavors and spices can get into the meat. Then, the next day you’ll just need to set up your burner, and you’re on your way to a perfect fried turkey.
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