Thanksgiving is coming, and it’s bringing the heat — to the fryer! Gone are the days of waiting hours for Tom Turkey to roast. Let’s turn up the fun and flavor with a deep-frying method that promises to make your bird the juiciest gossip at the table.
A Crispy Revolution in Thanksgiving Traditions
Imagine a turkey so moist, it practically swims to the table, and a skin so crispy, it’s like biting into a holiday-flavored chip. Welcome to the world of deep-frying, where turkeys get a golden glow-up and the only thing dry at dinner is the wine.
Complete Recipe for Deep Fried Turkey at the Bottom!
Turkey Prep: The Brine Time Cometh
Our turkey must take a dip before the big swim — in a brine bath. Think spa day, but tastier. You’ll need:
- A gallon of hugs (aka water)
- A cup of kosher salt handshakes
- Half a cup of sweet brown sugar smiles
- A sprinkle of aromatics like garlic and thyme for good measure
Mix, heat, and cool. Then let your turkey marinate in the good vibes for a day.
The Fryer: Your Cauldron of Crispiness
Choose a fryer that looks like it can handle a party because that’s what’s going down. A 30-quart fryer is your dance floor, and the turkey is doing the tango.
Oil’s Well That Ends Well
Peanut oil is the life of the party here. It’s like the cool aunt who can fry anything to perfection without breaking a sweat. Get enough to give your turkey a proper bath — about 3-5 gallons should do.
Frying with Style: A Play-by-Play
Now for the action. Heat your oil to a sizzling 350°F, give your turkey one last pat down, and send it to dive into the hot tub of destiny.
- Cook Time: We’re talking 3.5 minutes per pound. It’s a turkey sprint, not a marathon.
- Safety Dance: This is hot oil, folks. No water guns, no “hey watch this,” and definitely keep it a no-kid zone.
The Grand Entrance: Serving with Flair
Hoist that golden beauty out of the oil and give it the stage — I mean platter — it deserves. Garnish with some greenery, maybe a few citrus slices for zesty pizzazz, and voila! It’s showtime.
The Fry Philosophy: Why We Do It
Deep-frying is the culinary equivalent of bungee jumping — it’s thrilling, a tad risky, but the payoff is an adrenaline rush of flavor. Plus, it’s a great way to convince your guests you’ve got kitchen skills that could land you your own cooking show.
To Wrap It Up
When you deep-fry a turkey, you’re not just cooking; you’re creating a centerpiece that’s crispy, juicy, and downright revolutionary. So this Thanksgiving, let’s fry up some fun, feast like there’s no tomorrow, and give everyone something to be thankful for — a turkey that’s truly off the hook. Cheers to a fry-tastic Thanksgiving!
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Deep-Fried Turkey Recipe
- 1 pound (453 grams) of salt
- 1 pound (453 grams) of brown sugar
- 6 quarts (5.7 liters) of boiling water
- 3 pounds (1.4 kilograms) of ice
- Enough cold water to cover the turkey
- 13-pound (5.9 kilograms) turkey, no larger than 15 pounds (6.8 kilograms)
- 4.5 gallons (17 liters) of peanut oil
- Heat-resistant oven mitts suitable for rotisserie use
- Propane burner with a sturdy stand to hold a large pot
- Deep-fry thermometer
- Turkey deep-frying kit, which includes:
- 30-quart (28-liter) large pot
- Basket, or a hook, or a stainless steel kitchen utensil with a wide bottom, long handle, and looped top
- S-hook with handle
- Safety First: Deep-frying a turkey is a task that requires caution. Please ensure you follow all safety precautions.
- Oil Measurement: Determine the necessary amount of oil using the displacement method. Submerge the turkey in the pot you intend to use for frying and fill with water until the turkey is just covered, ensuring the water level is at least 5 inches (13 cm) below the rim of the pot to prevent overflow. Remove the turkey and note the water level – this is how much oil you will need.
- Brine Preparation: In a suitable pot, container, or cooler, dissolve salt and brown sugar in boiling water to create a brine. Cool the mixture with ice.
- Turkey Brining: Submerge the turkey in the brine, then add more cold water to cover it entirely. Weigh down the turkey to keep it submerged, cover, and refrigerate for 8-16 hours.
- Dry the Turkey: Remove the turkey from the brine, discard the brine, and pat the turkey dry thoroughly, inside and out. Let it sit at room temperature for 30 minutes before frying.
- Frying Pot Preparation: Ensure your frying pot is clean, dry, and large enough to accommodate the turkey and oil. Fill with peanut oil as measured earlier and heat it to 350°F (180°C) on an outdoor propane burner.
- Turkey Prep for Frying: Secure the turkey with provided equipment from your frying kit or a suitable kitchen utensil and s-hook.
- Frying the Turkey: Once the oil reaches the correct temperature, carefully lower the turkey into the oil and fry for 3 minutes per pound. For example, a 15-pound turkey will require approximately 45 minutes, maintaining the oil temperature at 350°F (180°C).
- Post-Frying: After frying, turn off the burner and carefully remove the turkey from the oil. Rest it on a baking sheet or carving board and check the internal temperature. The breast meat should be at 150°F (65°C) right out of the fryer and will reach 160°F (70°C) from residual heat.
- Rest Before Carving: Allow the turkey to rest for 30 minutes, then carve as desired.
Note: The oil will remain hot for hours after use; handle it with care. Do not attempt to dispose of or move until it has completely cooled.
Nutrition Information (per serving):
- Calories: 16,381
- Fat: 1,761 grams
- Carbohydrates: 55 grams
- Fiber: 0 grams
- Sugars: 54 grams
- Protein: 137 grams
Enjoy your meal!
Remember, for safety, always deep-fry outdoors and keep a fire extinguisher nearby. Never leave hot oil unattended.