How Long To Deep Fry A Turkey Leg
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A deep-fried turkey ways tender, juicy meat that's ready in a fraction of the time. Follow our step-by-step guide to acquire how to deep-fry a turkey.
Every yr, Thanksgiving at my house is the aforementioned: Endeavor to cram a huge turkey, a ton of side dishes and a few too many cooks in the kitchen. It'due south practically a recipe for a hilarious vacation rom-com! To make things easier this year, I'grand skipping the oven-roasted turkey and perfecting my technique for how to deep-fry a turkey instead. Frying a turkey not just frees upward space in the oven, but it might also save my sanity.
You've probably heard of deep-frying turkey before but peradventure oasis't dared to endeavour it. Once y'all learn how to deep-fry a turkey, yous'll find it's not as scary every bit you thought. It'due south i the easiest (and quickest) ways to cook a turkey. It but requires attending to a few details and some safety precautions.
Before Y'all Start
How big of a turkey do I need?
There is a size limit on deep-fried turkey. A standard xxx-quart pot can but handle a 14-pound turkey (or smaller). If your turkey is larger, yous'll demand to remove the legs and thighs from the body and fry them separately. Don't be afraid to inquire your local butcher to help yous with that.
While a turkey fryer tin can only handle a 14-lb. turkey, make sure you consider how much turkey per person you'll demand. You should exist able to feed 10 or eleven people with a xiv-pound bird.
What kind of marinade or rub should I use?
Taste of Dwelling's Senior Nutrient Stylist, Shannon Norris, advises that wet is not your friend when deep-frying. She recommends using a dry out alkali or spice rub instead of liquid brines to minimize the splatter factor. (Oil and water don't mix, and hot oil will spit when information technology encounters water aerosol.)
Plus, if you flavour the turkey the day earlier, it will absorb the flavors overnight as it sits in the fridge. This method as well dries out the turkey skin every bit it sits uncovered in the refrigerator to help the bird crisp upward in the fryer.
But make sure you lot don't rinse off the seasoning, or yous'll add the water we're trying to avert. Here are more than tips on how to brine a turkey.
What type of oil practise y'all use?
At that place are several oils that are good for deep-frying. Look for a neutral oil with a high smoke point, similar peanut oil, canola oil, vegetable oil, safflower oil or rice bran oil.
How do I prep the bird for frying?
You don't need to truss the unabridged bird when deep-frying, but y'all will want to constrict the wings backside the turkey and necktie the legs together with twine to promote fifty-fifty cooking.
Of class, make sure it'due south fully thawed before you get started. Here'due south how long to thaw a turkey, whether it'south in the fridge or in cold water.
How to Make a Deep-Fried Turkey
Ingredients
- 1 turkey (ten to 12 pounds)
- ii tablespoons minced fresh thyme
- four teaspoons kosher salt
- 1 tablespoon carbohydrate
- i tablespoon garlic powder
- ane tablespoon paprika
- 1 tablespoon coarsely ground pepper
- Oil for deep-fatty frying (about iii-1/2 gallons)
Yield: 16 servings
Tools You'll Demand
- Turkey Fryer: Information technology's best to buy a kit that contains everything you need for a successful run, like the Nexgrill 30 Qt. Turkey Fryer Package. It includes an outdoor burner, a xxx-quart pot, a deep-frying thermometer to monitor oil temperature and a rack with a hook to wearisome lower the turkey into the oil. One time you have it on hand, y'all can use it throughout the twelvemonth for seafood boils, brewing beer and other large projects. Our Exam Kitchen also recommends the Rex Kooker 29 Qt. Turkey Fryer Package.
- Rut-Resistant Gloves: Heat-resistant gloves are the best way to protect your artillery from hot oil splatter. Expect for a pair that's heat-proof, waterproof and grease-proof. If they come up to your elbow, fifty-fifty ameliorate.
- Meat Thermometer: If you don't take ane already, an instant-read meat thermometer is essential for knowing when the turkey is finished cooking.
- Fire Extinguisher: Selection up a fire extinguisher that'southward rated to work with grease fires.
Directions
Pace 1: Choose your deep frying location
First of all, never use a turkey fryer inside. You'll desire to find a flat surface (such as physical) outside, in an open area. Make sure the set-up allows plenty of infinite to walk around the fryer. No ane should need to walk betwixt the propane tank and the burner. (If anyone trips over the hose, information technology could cause the pot of hot oil to fall over.)
Finally, make sure the fryer is at least ten feet away from your firm, garage or any other buildings. It should not exist located about combustible materials, such as wooden decks, structures or piece of furniture.
Footstep ii: Measure the oil
Once you've chosen the location for your turkey fryer, information technology'south time to measure the oil. There's no way to fix things once the oil is heated, so you'll want to pre-measure the oil line.
- Place your turkey in the pot and add water until it's covered by most a half an inch.
- Remove the turkey and allow whatever backlog water to drain back into the pot.
- Measure the remaining water, or mark the waterline as the maximum fill line before discarding the water. Make sure there is at to the lowest degree iii to five inches from the make full line to the top of the pot to foreclose a boilover, because overflowing the pot is the most dangerous aspect of deep-frying a turkey.
It should end up somewhere around 3.5 gallons. You'll besides want to be sure you don't overfill the manufacturer'southward make full line. If that'due south the case, you'll need to deconstruct the turkey earlier frying information technology.
Footstep three: Gear up the dry brine mixture
In a pocket-size basin, combine the thyme, table salt, sugar, garlic powder, paprika and ground pepper.
Step 4: Rub the seasonings on the turkey
Using your fingers, carefully loosen the skin from the turkey. Rub the salt mixture under the pare, inside the cavity and over the outside. Tuck the wings under the turkey and tie the drumsticks together using kitchen twine. Here are more tips on how to season a turkey.
Refrigerate for 18 to 24 hours, uncovered.
Step 5: Preheat the oil and dry the turkey
Once you lot're ready to fry, fully dry the inside and outside of the pot. Make full it with oil, being careful not to exceed the maximum fill up line. Clip a deep-frying thermometer onto the side of the pot and plough on the burner. Preheat the oil to 275°F.
While the oil is preheating, remove the turkey from the fridge and let it stand up at room temperature. Pat the turkey dry inside and out, making certain no liquid or ice is lingering inside the cavity.
Step 6: Slowly lower the turkey into the fryer
When the oil is preheated, plow the burner on high until yous accomplish 350° (or 325° if yous're cooking turkey parts). Adjust the oestrus to maintain that temperature.
Identify the turkey, chest side downwards, on the deep frying rack. If the rack comes with a detachable hook, make sure it's hooked well. You should be able to agree the turkey securely over the cut board without it slipping or falling.
Slowly and advisedly lower the turkey into the hot oil, going dull enough to prevent the oil from bubbles over. Easing it in nice and slowly likewise allows you the hazard to pull it correct back out if annihilation goes amiss.
Editor's Tip: Y'all should definitely be wearing oestrus-resistant gloves for this step, forth with pants and shoes. This isn't the best activity for shorts and sandals! Y'all desire equally picayune exposed skin as possible to reduce your chances of getting burned.
Footstep vii: Set a timer
Deep-fried turkey cooks very rapidly: About 35 to 45 minutes (or three to iv minutes per pound). Gear up a timer appropriately, and carefully elevator the turkey out of the oil when it goes off. Take the temperature with an instant-read meat thermometer. The deepest role of the thigh should register 170° to 175°. If information technology's not finished, lower the turkey dorsum into the oil and continue cooking.
Step 8: Let the deep-fried turkey residuum
When the turkey reaches the proper temperature, remove it from the oil. Place it on a rimmed baking sail fitted with a wire rack to allow the backlog oil drain. Tent it with foil and let it residual for at least twenty minutes before carving. Resting meat keeps it juicy, so don't piece too soon.
Serving Deep-Fried Turkey
After the turkey has rested for at least 20 minutes, follow our guide for etching the turkey. The skin will be crispier than a regular turkey, so make sure your etching knives are enough sharp. Present the turkey on a platter with the legs and wings left whole. The breast and thighs are easier to serve when cut into 1/four-inch thick slices.
Sides to Pair with Deep-Fried Turkey
Any sides you lot enjoy with oven-roasted turkey will pair well with deep-fried turkey. You may find y'all take more freedom when choosing the right Thanksgiving side dishes with the oven freed upwardly! Although deep-fried turkey usually turns out juicier and moister than other cooking methods, you can't go incorrect by serving it with Grandma'due south all-time gravy.
Safety Tips for Frying Turkey
Deep-fried turkey is downright succulent, simply we tin can't overstress that the procedure is not without risk. We don't want to scare you, but as a former restaurant chef, I know first-manus that fryer oil burns fast and hot. Before you decide to burn down up the deep fryer, make sure you lot're gear up to be prophylactic and responsible. That ways no drinking and frying.
If yous're new to this cooking method, commencement by checking out our beginner's deep-frying guide. Then, read the manufacturer's transmission that came with your deep fryer (yes, the whole matter). It's also a good idea to go familiar with the cooking process before getting started. That style, y'all'll fully understand every stride before jumping in.
From there, it'south all about observing a couple condom tips.
- Accept a fire extinguisher on manus. Hopefully, you won't need it! But you lot can't douse a grease fire with h2o, then have that extinguisher prepare (simply in case).
- If you're new to frying, you tin can first by heating the oil to a low temp of 275°F. So, plough the oestrus up later you add the bird. This keeps the oil from splattering, which is safer and easier for beginners.
Get More than Thanksgiving Turkey Ideas
Herb-Glazed Turkey
Beloved and corn syrup blend with savory herbs and seasonings to requite my turkey a slightly sweet flavor. My tried-and-true recipe never fails to win compliments. —Charlene Melenka, Vegreville, Alberta
Grilled Huli Huli Turkey Drumsticks
I'g never one to practice things traditionally, so when it came fourth dimension to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian craven recipe, I substituted turkey legs and have never looked back. —Jacyn Siebert, San Francisco, California
Pressure-Cooker Italian Turkey Breast
This recipe makes some of the most succulent turkey I've always eaten. High in lean poly peptide, information technology's a smart entree for a special occasion. —Jessica Kunz, Springfield, Illinois
Apple tree-Sage Roasted Turkey
A hint of apple flavor gives a slightly sugariness spin to a holiday dinner'due south main consequence. The lovely smell wafting from your kitchen as this turkey cooks volition have everybody talking. —Suzy Horvath, Milwaukie, Oregon
Turkey Lattice Pie
With its pretty lattice crust, this cheesy baked dish looks every bit skilful as it tastes. Information technology'due south easy to make, too, since it uses set up-to-get crescent whorl dough. —Lorraine Naig, Emmetsburg, Iowa
Herbed Roast Turkey Breast
When learning how to cook turkey chest for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey chest recipe has become a standby on all my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio
Romano Basil Turkey Breast
Guests will exist impressed when you slice this aureate, grilled turkey breast, dressed upwards with a flavorful layer of basil and cheese under the skin. —Darlene Markham, Rochester, New York
Mediterranean Turkey Potpies
Your clan will love these wonderful stick-to-the-ribs potpies with a Mediterranean twist. I ever use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original banquet! —Marie Rizzio, Interlochen, Michigan
Pressure-Cooker Herbed Turkey Breasts
Tender turkey breast is enhanced with an array of flavorful herbs in this juicy, comforting dish. —Laurie Mace, Los Osos, California
Turkey Breast Tenderloins with Raspberry Sauce
Sweet and tangy raspberry sauce is a perfect complement to versatile turkey tenderloins. In fact, this sauce is so good, y'all'll be tempted to eat it with a spoon. —Deirdre Cox, Kansas Metropolis, Missouri
Tedious-Cooked Turkey with Herbed Stuffing
I'm all for turkey dinner, especially around the holidays. A whole turkey won't fit in my slow cooker, then thank goodness for turkey chest. I melt it with my grandma's easy stuffing recipe for a happy repast that doesn't crave any hard work. —Camille Beckstrand, Layton, Utah
Butter & Herb Turkey
My kids love a turkey meal, and this one falls off the bone. It's the platonic recipe for special family unit times and holidays. —Rochelle Popovic, South Curve, Indiana
Peppery Herbed Turkey Tenderloin
I won the Northward Carolina Turkey Cook-Off ane yr with these full-flavored tenderloins in rich sauce. Marinating the turkey in vino, garlic, rosemary and thyme gives it a fantastic taste. —Virginia Anthony, Jacksonville, Florida
Dearest-Citrus Glazed Turkey
A turkey breast is enough for united states of america, but y'all can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the 24-hour interval. —Peter Halferty, Corpus Christi, Texas
Spiced & Grilled Turkey
My fiance loves to grill, and so for the holidays we decided to grill our turkey instead of deep frying it. It was the best we'd ever tasted! Having the brine in the pan under the turkey catches the drippings, but also keeps everything prissy and moist. Outset with the breast down, then flip to the other side. —Sydney Botelho, Columbia, Southward Carolina
Creamy Turkey Casserole
I sometimes make turkey just so I have the extras for the casserole! —Mary Jo O'Brien, Hastings, Minnesota
Source: https://www.tasteofhome.com/article/how-to-make-deep-fried-turkey/
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