Deep-Fried Turkey

27 12 2012

If you’ve never tried deep-fried turkey, you’re really missing out! It’s the easiest way I’ve ever prepared a full turkey bird! Deep-frying will help you get an extra crispy skin, while still keeping the meat moist. While I give a few steps below, it’s best to follow the instructions on your deep fryer to ensure the best results. This is a great technique to show off to family and friends at your holiday parties!

Deep Fried Turkey

Deep-Fried Turkey

The following makes a 12 lb bird:

  • 12 lb turkey, defrosted and dry
  • Zest of 1 lemon
  • 1 Tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes
  • Oil

Combine the lemon zest, salt, garlic and onion powder, rosemary, paprika and red pepper flakes in a bowl. You can make this rub a few days ahead of time, just be sure to cover with plastic wrap.

Be sure the turkey is defrosted completely and dry with paper towels. Snip some of the skin around the breast and spread the rub directly on the meat just beneath the skin. Once the rub is all used, drizzle the bird with some oil and season lightly with kosher salt.

Cover and store in the fridge overnight. Remove the turkey from the fridge and make sure it’s dry before you deep fry (you may have to dry it again with paper towels). This step is important because any condensation or water on the bird can cause a fire in the fryer.

We used an oil fryer, which requires the oil to be at least 350 degrees before adding the turkey.

Add the turkey (neck down first) very slowly and watch out for oil splatter. Cook the turkey 3 and 1/2 minutes per pound. To make sure the turkey is done, measure the temperature of the meat with a meat thermometer. The turkey is done when the thermometer registers at 180 degrees.

Once the turkey is cooked, remove it from the oil and let it rest a little before carving.

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