No, it’s not a trend anymore, deep fried turkey is here to stay. It may be controversial because of the dangers involve but I find that if you are smart, follow the instructions and pay close attention to what you are doing, there’s no reason why you cannot enjoy the tasty goodness that is deep fried turkey.
I had it for the first time last year and it’s everything people have been raving about and more. It’s crispy and flavorful on the outside and insanely juicy on the inside. Not to mention cooking time is drastically shorter than the traditional oven roasted turkey.
My two major tips to be safe this year is this. Please do not do it indoors, do it outside with enough distance away from your home. And second, remember to leave enough room in your vat of oil for the turkey or else the oil will spill over when you put the turkey in! That is a major mistake people make and that’s how people get burned! Follow the given instructions that came with your fryer!
Lecture aside, here’s a great recipe from Allrecipes I used last year for our turkey below. Be safe and enjoy!
Original recipe makes 1 (12 pound) turkey
- 3 gallons peanut oil for frying, or as needed
- 1 (12 pound) whole turkey, neck and giblets removed
- 1/4 cup Creole seasoning
- 1 white onion
- In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
- Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
- Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
- Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.