There is no other way to put this: fried turkey is a project, but when done right (and carefully) it is one worth taking on. Fried turkey is a divine gift on Thanksgiving. The meat is juicy and tender, while the skin is unbelievably crispy. The result is one that the oven alone simply cannot replicate. It does take work and setting up, yet once you empower yourself with the knowledge, tools, and tips, it will be far from intimidating. It’ll be thrilling. Fried turkey’s rise to fame started creeping up in the early 2000s despite the undertaking posing a fire risk. However, it’s said that prior to then, in the 1970s to 1980s, Cajun chefs were publishing recipes, delivering cooking demonstrations, and deep-frying turkeys on television. There were mixed reviews, but it wasn’t long before this Southern take on turkey made its rounds and even Martha Stewart gave fried turkey a shot. Fried turkey quickly went from a Southern icon to an all-American Thanksgiving delicacy. Intrigued to put it on your table this Thanksgiving? Be prepared to purchase a handful of essentials. A lot of oil is required, we’re talking up to 5 gallons of peanut oil. You will also need a turkey fryer, propane tank, a long oil thermometer, and protective gear. The size of the turkey is also important. Avoid buying a turkey over 12 pounds. A bird between 8 to 10 pounds is ideal for frying. And don’t forget you’ve got plenty of oil to fry multiple birds on the day. Prep the next bird while you’ve got one frying. Turkey should always be completely thawed before frying, patted dry as thoroughly as possible (inside and out), and giblets and neck removed. The turkey can be wet- or dry-brined ahead of time. If using a wet brine, stick to the thoroughly-drying-the-bird-before-cooking rule. Frying a turkey outdoors is the most common, but there are two other ways to reach fried turkey heaven that might feel a bit less adventurous. There are indoor fryers, which do not require a propane tank and can just be plugged in, requiring less setup, and is, therefore, more convenient. Look for brands that offer the auto shut-off feature for oil that gets too hot and comes with a built-in thermostat to regulate the temperature. There are also oil-less turkey fryers, which in the land of air fryers is a familiar concept. Hot air circulates to cook the turkey and the result yields crispy skin and tender meat, but not to the level of an oil-fried turkey. However, oil-less fryers still require a propane tank, and cooking time is longer. Due to the propane tank, oil-less fryers must still be used outdoors and outdoors only. The perks are less clean up and not having to figure out how to dispose of all that oil.
Fried Turkey Recipe
Follow this step-by-step recipe and the important cooking tips below for how to make fried turkey.
Protective gear: pants, long-sleeve shirt, apron, closed-toe shoes, long oven mitts or gloves, and gogglesPropane tankTurkey fryer with rackExtra-long candy/deep-fry thermometer for oilInstant-read thermometer for turkey
For an outdoor propane turkey fryer:
1 turkey, 8 to 12 pounds, thawed with giblets and neck removed, patted dryKosher salt and freshly ground black pepper4 gallons peanut oil
For an indoor electric turkey fryer:
3 gallons peanut oil1 turkey, 8 to 12 pounds, thawed with giblets and neck removed, patted dryKosher salt and freshly ground black pepper
Fried Turkey Cooking Tips
Keep these pointers close for a successful and safe journey to the best fried turkey. Most of these tips apply to frying turkey outdoors. However, if you’re using an electric fryer made for indoors, there is still hot oil to be mindful of, so take these tips into consideration. RELATED: This Year, Smoke Your Thanksgiving Turkey Using This Easy Method
