We all know that oil and water don’t mix, but hot oil and frozen water REALLY don’t mix. The first and most crucial step to frying a turkey is to ensure that your bird is completely defrosted. If you take the turkey out 160☏ it will easily reach 165☏ by the time it has finished resting. While deep frying is one of the most forgiving methods, you still don’t want to overcook turkey.įor this recipe, my turkey took about 52 minutes to fry before it reached 160☏. I highly recommend using a good meat thermometer. You should allow the turkey to fry for three to four minutes per pound. If you want to learn more about all the different types of turkeys we have a turkey buying guide you can check out. *Note: Plan to order your turkey by 11/13 for guaranteed delivery by Thanksgiving. This is enough to account for the weight of the bones and still leave your guests with plenty of turkey to eat – plus, who doesn’t LOVE Thanksgiving leftovers?įor this recipe, I used a free-range turkey from Crowd Cow. A general rule of thumb is 1 to 1½lb of turkey per person. Picking the right weight mainly depends on how many people you are planning to serve. There’s a lot to consider when buying a turkey. Meat thermometer – You’ll need a good meat thermometer to check the internal temperature of your turkey so it doesn’t overcook, and to check the oil temperature if your frying kit doesn’t include a thermometer.Injector – Some store bought turkey injections include an injector, but if you want to DIY you’ll want to get a meat injector.It’s extremely portable and can be used for a variety of things – a camp stove, a crab boil burner, and a deep fryer I recommend the GasOne Heavy Duty Burner. Propane stove – If your frying kit doesn’t include one, you’ll need an outdoor stove.I use LouAna Peanut Oil which comes in 3-gallon containers. Peanut oil – Perfect for frying at high temperatures for an extended period. ![]()
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