Deep Frying A Turkey Food

DEEP-FRIED TURKEY

Steps:

• Remove the neck, giblets and any excess fat from the turkey; discard. Remove and discard the plastic pop-up thermometer. Rinse the turkey under cold water and pat dry with paper towels. Refrigerate overnight, uncovered, to let the turkey dry. (It must be completely dry before frying, or the oil will splatter.)
• Fill a turkey fryer with the vegetable oil according to the manufacturer's instructions and heat to 400 degrees F.
• Meanwhile, mix the Cajun seasoning and granulated onion in a small bowl. Rub the spice mixture inside the turkey cavity and all over the skin. Make sure the hole at the neck is open at least 2 inches so the oil can flow through the bird.
• Place the turkey in the drain basket, neck-end first, and slowly lower the basket into the hot oil until the turkey is completely submerged. Once the oil temperature climbs back up to 350 degrees F, start timing: Fry the turkey until a thermometer inserted into the thickest part of the thigh registers 180 degrees F, about 3 1/2 minutes per pound. (A 12-pound bird will take about 50 minutes from the time you lower it into the oil.)
• Carefully remove the basket from the oil and transfer to a paper towel-lined baking sheet to drain. Let the turkey rest at least 30 minutes. Make sure that all of the oil has drained out of the cavity, then transfer to a platter.

DEEP-FRIED TURKEY

Steps:

• In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
• Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

DEEP-FRIED TURKEY

Steps:

• To determine how much oil you will need for frying, set your turkey (still in the plastic) in your frying pot, legs up. Measure and add enough water just to cover the turkey. (There should be at least 6 inches between the water line and the top of the pot to fry safely.) Remove the turkey and water and dry the pot very well.
• Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Bring to a simmer over very low heat and cook until the garlic softens, about 15 minutes. Remove from the heat, stir in the lemon juice and let cool completely. Strain; reserve the liquid and discard the solids.
• One hour before you are ready to cook, take the turkey out of the refrigerator and remove the neck and giblets. Pat the turkey very dry, inside and out. If there is a pop-up timer, remove and discard. Use an injector syringe to inject the butter mixture into the turkey, 4 or 5 places in each breast and 2 or 3 in each leg and thigh. (Inject as deep into the flesh as you can.) Pat dry if any of the mixture leaks out. Season the turkey inside and out with 1 tablespoon salt and 2 teaspoons pepper and rub it in well.
• Add the oil to the frying pot and heat to 350˚ F (if using a propane fryer, heat over medium). It should take 45 minutes to 1 hour to heat the oil. Once the oil reaches 350˚ F, using protective gloves, slowly lower the turkey into the fryer according to the manufacturer's instructions.
• The oil temperature will drop 30˚ F to 40˚ F almost immediately. Adjust the heat so the temperature stays between 300˚ F and 325˚ F the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet. Insert a meat thermometer into the thickest part of the thigh; it should register 155˚ F. Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10˚ F). Make sure the frying oil cools completely before discarding, at least 4 hours.