Introduction

Deep fried turkey! The holiday feast that’s delicious, juicy, and crispy all at the same time. There was a period when deep fried turkey seemed like it was going to go the way of the dodo bird, but now it’s back and better than ever. In fact, according to a recent article in the New York Times (https://www.nytimes.com/2018/11/07/dining/fried-turkey-thanksgiving-brine-recipe.html), there are more people than ever frying turkeys on Thanksgiving, including some who claim that deep frying is actually safer than roasting. What exactly makes this delicious treat so appealing? Let me tell you:

• It protects the meat from drying out.
• It gives you an extra opportunity to get your hands on turkey (before it’s put on a platter).
• Better yet—you can do it outdoors!
• It tastes amazing with beer.
• You can eat it at any time of year (or even in summer)!

Deep Fried Turkey is Back<br>

Deep Fried Turkey is Back!

There’s nothing like deep frying a turkey for Thanksgiving, and this year you can do just that. Deep fried turkey is back in all its juicy glory; it’s not just for Thanksgiving anymore! If you’re looking for an alternative to the traditional roasted turkey on your table this holiday season, consider giving deep frying a try. It’s easy to make and delicious too!

Is it safe?

Yes, it’s safe to deep fry a turkey. In fact, the process is safer than most other methods of cooking turkey. As long as you follow the proper safety precautions and use a deep fryer, there won’t be any danger involved in making your Thanksgiving fowl!

To ensure that your Turkey Day is as delicious and enjoyable as possible, here are some tips for making sure your dish turns out perfectly:

• The turkey should be completely thawed before frying it! This can take anywhere from 24-36 hours depending on what type of food was used (fresh or frozen), so make sure to plan ahead by keeping track of when you first start thawing the bird out in the refrigerator. If at all possible, try not touching raw poultry or even anything else that comes into contact with it—for example washing hands after handling raw meat should go without saying but if someone wants their hands washed before helping out with another step then do so immediately after washing up yourself just in case there were any drips from previous steps such as plucking feathers off birds which could potentially cause cross contamination among other things… You know how this works already 😛
• Just like with boiling water or baking chicken wings/ drumsticks :). Some people insist on drying their turkeys thoroughly before frying them but this isn’t necessary because they will still cook just fine without being dried first.”

Patience is key.

To deep fry a turkey, you need to be patient. The oil needs to be heated at a low temperature. This is tricky because it can take hours before the oil reaches that temperature and then keeping it there is another challenge. The oil must also be kept at this specific temperature throughout the cooking process, which requires constant monitoring and attention by you or someone else in your household as long as they are available to do so!

If you want something even fancier than regular-old fried turkey, consider adding some spices or herbs for flavor such as paprika or rosemary for example when frying your bird

What’s the best oil?

While canola oil is the most commonly used oil in deep frying, it’s not necessarily the best choice. Canola has a high smoke point and works well as a frying medium because it doesn’t break down at high temperatures. However, since canola oil is made from rapeseed (a plant related to mustard), many people avoid using it in cooking due to its association with toxic pesticides like RoundUp and GMOs. If you prefer to avoid using canola in your deep-frying endeavors, here are some other options:

• Vegetable oils such as corn oil or safflower oil have similar characteristics to canola but are higher in unsaturated fats than saturated fats. These types of oils are good for deep-frying because they do not break down when heated up too much so you don’t need to worry about them getting burnt during cooking time! Plus they won’t leave any strange flavors behind after being cooked inside an oven filled with turkey!
• Olive Oil: While olive oil may seem like an unlikely candidate for this type of recipe – after all who wants their turkeys tasting like Italian food? But surprisingly when combined correctly with other seasonings such as parsley flakes or garlic powder these two ingredients work together perfectly! The result being one delicious dish that will make anyone want seconds!”

What’s the best kind of bird?

You can choose any type of turkey, but the best ones are the breast, leg and thigh. Turkey wings are also a good choice, especially if they’re already cooked. A whole turkey is fine if you’re preparing this dish for more than five people.

If you have time to plan ahead, ask your butcher to cut up your bird into parts for you so that it’s easier to deep fry later on—but be careful not to buy too much meat or else it would end up getting expensive!

Is brining necessary?

You may have heard of brining before, but what is it? Brining is a process of soaking meat in water with salt and other seasonings. The idea behind this is that the salt will help to draw out moisture from the turkey, which makes it more juicy and tender. This can be done in a large container or plastic bag; just make sure to put plenty of ice around the bird to keep it chilled throughout the process!

Brining isn’t necessary for a deep-fried turkey, but we recommend doing so if you have time—it will definitely help make your poultry taste better!

How to Deep Fry a Turkey (in 10 Easy Steps)

• Buy a turkey
• Season the inside and outside of your turkey with salt and pepper
• Place a rack in the bottom of a large stockpot, add water to cover and bring it to a simmer over high heat
• Heat oil for deep frying until it reaches 350°F/177°C (a pinch of flour will bubble when added)
• Carefully lower turkey into pot with tongs or two forks 5-6 minutes per pound; if using an electric deep fryer, preheat to 350°F/177°C according to manufacturer’s instructions then place turkey in basket & set aside while oil heats up 6 minutes per pound 7-8 minutes per pound 9+ lbs 10 minutes per pound 11 pounds 12 lbs 13 lbs 14 lbs 15 lbs 16 lbs 17 lbs 18+ Pounds8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

Deep fried turkey is back, in all its juicy glory.

Deep fried turkey is back. It’s been a long time since you’ve had your mouth around a hot, juicy piece of deep fried turkey. But now that it’s here, you’ll want to make sure you’re doing it right!

The first step in preparing yourself for this delicious Thanksgiving fowl is familiarizing yourself with the tradition of deep frying turkeys.

Long before ovens were used as regular cooking appliances, they were used as a way to cook turkeys without drying them out or burning them to a crisp along the way (though there are always benefits to both those options). The big problem with using an open flame was getting enough heat and keeping it steady enough so that the bird would cook evenly throughout instead of burning up on one side while leaving some raw meat on another side.

So enter deep frying: By submerging your whole bird in hot oil at lower temperatures than what you’d use for roasting or grilling, you can avoid these pitfalls while still getting all that juicy flavor we know and love from our favorite holiday bird!

Conclusion

I hope that we’ve convinced you to give deep fried turkey a try this Thanksgiving. We’ll be doing so at our house, and I’m sure you’ll love it too! The best thing about this delicious treat is not only its juicy meat, but also the wonderful people you can cook it with. After all, Thanksgiving is all about giving thanks for what’s most important in life: family and friends. So go ahead, invite them over with some delicious food on your table.