How to fry a turkey

Step 4 Voila!

After the turkey is done cooking, remove from the frier and let the oil drain for a few minutes. I would turn off the flame first to prevent a grease fire.

Save the used oil as it can be filtered and used again, or perhaps for fueling some cars.

Comments

[wmfxir]

The turkey is done incredibly quickly, 45 minutes or less. I like jsummerlin's suggestions.

[Bryandav]

This is an instructable? Buy a turkey fryer and put it in? I thought I would learn something awesome here. Sorry, bit of a let down....

[jsummerlin]

I  R a Cajun so let me see if I can add a few tips. I cut any fat or turkey butt away from the rear of the bird. Make sure you drain and dry your bird as much as you can. Put the bird in breast down, then when you add the bird to the 350 degree oil, add slowly very slowly. The cavity will fill with the hot oil. I like to use oven mitts that go all the way up to the elbow or work gloves that fit the wrist tightly If added too fast it will load up with steam and spray hot oil all over you.
When you hear the frying crackling sound of the grease don't freak out and let the bird go all at once. If let drop slowly there is no risk of getting burned. It is best to have a good thermometer and consider adding time for the initial shock of the oil. Consider cooking a 12-14 lb. bird they seem to cook best. When checking the bird for done, poke a fork at the leg joint if the juice runs clear your done.
Fried turkeys are not greasy and the turkey skin fries up crispy like a cracklin.

[jayjay124]

you must not cook very often. cooking is sort of an art. adding all of your ingredients(mostly your own) with the right equipment, and using the right precautions such temperatures, bastings and the such, you are sure to surprize and most of the time please whomever you are cooking for. I've never fried a turkey before, But if done right, they sure do taste good.     

[Bryandav]

Actually, I cook all the time.  The prep of the turkey is (perhaps) the part that should be an instructable.  The turkey fryer would have instructions in the box, so I see no need for this instructable.  Just my opinion.

And thanks Jayefuu, glad someone else saw it this way.

[jayjay124]

Hello Bryandav,
Say there youngman, I didn't mean to offend anyone. I believe where i went wrong was that I failed to read to the orginal article before posting to your comment. 

Sorry if I offended you and your intelligence.   

[Bryandav]

No offense taken, no worries Jayjay.  I'm actually an "oldman", but thanks anyway.  I worry that I may have been too strong myself.  I haven't posted an instructable myself, and should not have been so critical of this one.  I guess I just would have liked more out of it, that's all.

Kudos to you Jayjay, you have a sense of class about you, not seen much anymore.

[sing1ejack]

And kudos to you both for being polite to each other throughout these posts.  

I kind of agree with Bryandav; it feels like perhaps there might be some more tips that could be thrown in here.  One thing I'd like to know is how long it takes a turkey to thaw out?  How far ahead should I be buying the bird? 

[jayjay124]

What's up sing1ejack,

If you haven't already brought a bird yet, I would get it soon. I would say but it at least 24 hours before you plan on cooking it. My mom would buy hers 48 hours before to give it time to thaw and prep it before throwing it into the oven. When she heard that people were frying turkeys she looked up at me and said what on earth is this world coming to. I believe you can buy them already unthawed in some places.  

[Jayefuu]

I agree with Bryandav

[jayjay124]

Hello Jayefuu,

It's okay to agree with whomever you wish to, I was just stating my opinion. Evereyone should know that baking or frying a turkey isn't  just buying it and throwing it into the oven or fryer. who knows how it would come out by doing it that way, certainly not very tastee. Wouldn't  you agree.    

[vandal1138]

If thats all you got from this instructable you're probably one of the guys that burns his house down on thanksgiving. Its not that simple..

[cammel8]

Actually it is pretty much that easy... you dont need togo out and buy a fryer though you can do it over an open fire as well. I have actually done them on my kitchen stove but you have to be really carefull. The problem is when lowering it into the pot. if you lower it to fast it will overflow. The reason is because the juices from the turkey get in the grease and flash boil... this is the bubbling noise you heaar when deep frying stuff. To avoid this just do like I do and lower it in a little at a time. Usually i lower it in about an inch then pull it out. then about two inches and pull it out , then 3 then 4 and so on untill it is completely submerged this way you dont overwhelm the grease with all the juice at once.

[vandal1138]

sounds like the first time i ever.........

[baygolf]

Good tips above especially the safety tips!!! Thanks - For another option, after drying down the turkey from excess water and residue marinade, we in LA (Lower Alabama) entirely coat our bird with yellow mustard and liberally sprinkle with seasoning salt or cajun dry seasoning. Follow the same cooking time, temp and cook down time. Crispy and tasty brown crust is the result! Big hit with the family and friends.

[buildingteen]

after we did this last year we put the oil back in (after it cooled) and thew it out back and put it on craigslist. Got a call about 30 mins later and it was gone the next day, just doin my part to save the earth. LOL!

[pr43]

A few more thoughts to avoid bad turkey and a visit from the fire dept: 1. Make sure the turkey is dry before placing in oil -- splatter from moisture hitting the oil is dangerous. 2. My experience is 325-degrees & 3 minutes per pound is probably the max you should cook the bird. Usa a food thermometer and check for internal temperature of approx 151 or more degrees. Remove from fryer and let carryover/resting take temp to 161-degrees. Allow at least 30 minutes prior to carving to redistrbute juices. 3. Yes, the actual bird cooks quicker, but the prep time (heating the oil) and cooldown time (so you can clean-up) are really long. It usually takes 2-3 hours for the oil to cool, so you can break-down the fryer and clean-up. 4. I have been frying turkeys for several years and as tasty as the bird is to eat, many guests get a big kick out of the "show." I call it "cooking with napalm1"

[jwrh626]

Good pointers, and I bet you put on a "great" show!

[Laughingeel]

I do not just dry it I rub it down with salt it seems to help it seal better. Also I use peanut oil so I can cook at a higher temp. 350-375. At this temp it seals quicker and keeps in more moisture resulting in a better bird. But they all work.