About 15 years ago I decided to try frying a turkey for Thanksgiving. The results were great and since then I have made it an annual tradition. The time required to cook turkey is less than 1 hour and the meat is always very moist, even the white meat. I recently tried frying a duck and got the same great results.
You can fry the turkey inside or outside. Inside you should use an electric deep fryer and outside you can use a propane deep fryer or an electric deep fryer. I’ve used both and they both work just as well, but I always cook outside outdoors for safety reasons. The procedure is the same for a turkey or duck, except where indicated in parentheses.
What will you need
• Turkey Fryer – Electric or propane (propane outside only on dirt or grass areas).
• Thermometer to measure oil temperature.
• Food thermometer to measure the internal temperature of the bird.
• Injector for marinades and condiments.
• Fire extinguisher, kitchen gloves and pot holders.
• Peanut oil: 3 gallons (other oils can be used, but peanut oil is better)
• Up to 14 pounds of whole turkey (up to 6.5 pounds of whole duck).
Determine the amount of oil required
Most turkey fryers have a fill line that indicates the correct level of oil to add to the pot, but if that line does not appear on your fryer, do the following before marinating the turkey:
Place the thawed turkey in the fryer basket and place both in the empty pot. The minimum oil level should be 3 to 5 inches from the top of the fryer. Add water until the top of the turkey is covered. Remove the turkey by letting the water drain from the turkey. Be aware of the water level. Drain or pour the water and dry the pot well. If the fryer has a drain valve, be sure to remove all excess water from the tap.
Take the turkey out of the wrapper. Be sure to save the label that indicates the weight of the turkey. You will use the weight of the turkey to calculate the total frying time.
• Thaw turkey completely and remove neck and giblets from body cavity.
• Add oil to the fill line using up to 3 gallons to 5 gallons.
• Preheat the oil to 375 degrees (325 degrees for the whole duck).
• While oil is heating, prepare turkey as desired.
• Remove the wire or plastic frame that holds the legs in place,
• Remove the pop-up timer from the breast, if there is one.
• Do not stuff turkeys for frying.
• To reduce spattering, thoroughly dry the inside and outside of the turkey.
Inject the turkey with marinades and seasonings of your choice and place the turkey in a clean roasting pan for no more than 30 to 45 minutes. This allows the marinades and seasonings to soak into the turkey and increases the internal temperature of the turkey so there is less spatter during frying.
Cook the turkey
Just before dipping the turkey into the oil, turn off the burner. As soon as the turkey is secure in the pot, turn the heat on immediately. To avoid excessive splashing, slowly lower the turkey into the oil.
For whole turkeys, allow 3 minutes to 4 minutes per pound and for turkey parts, allow 4 minutes to 5 minutes per pound (for whole duck, allow 9 minutes per pound). Oil temperature can fluctuate depending on outside temperature and wind conditions. Keep the temperature of the oils at 350 degrees (325 degrees for the duck).
Remove the turkey from the hot oil and drain it on paper towels. Let the turkey rest for 15 minutes. Check the internal temperature with a food thermometer. Internal temperature should be 165 ° F to 170 ° F in the chest and 175 ° F to 180 ° F in the thigh (for duck, place the tip of the thermometer at the leg joint where the thigh connects to the spine and inner part). the temperature should be 175 degrees).
Carve and Serve !!!