Deep fried turkey is amazingly tender and, contrary to what one might imagine, not greasy at all. It cooks very quickly, at 3 minutes per pound plus an extra 5 minutes for added crispiness, at 350 degrees. The hot oil seals all the juices inside and renders a very ten. We cooked a 13 pound bird and it was ready in 44 minutes. We always let the cooked bird rest for 15 to 20 minutes before carving it. This allows all the juices to settle. Although I have brined turkeys before for deep frying I rubbed this bird generously with garlic salt, pepper, paprika and cayenne. I can promise you that the results were phenomenal!
3⁄4 Cup (12 tbs)
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
You need to rinse your turkey and pat dry it thoroughly. Make a rub of 3/4 cup garlic salt, 1/2 cup black pepper, 1/4 cup paprika and 2 tablespoons cayenne. Rub the bird generously, inside and out, and let it sit at room temperature for 20 minutes. Voila! You are ready to cook!
Heat the oil to 350 degrees. Make sure your thermometer works correctly! Place the turkey into the hot oil VERY slowly – this could take up to 90 seconds! Never drop it into the hot oil!
Do not use a lid when frying, EVER.
Stay next to your fryer. Never leave it unattended. You must monitor that the temperature remain at 350 degrees at all times and – more importantly- you DO NOT want anyone to get hurt or burned with the very hot oil or fryer. When you place the turkey into the hot oil the temperature will be reduced a bit. Increase your heat and return it to 350 degrees. This will take a few minutes.
Make sure to remove the grab hook from the the rack once the turkey is completely immersed in the hot oil.
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If you are a fried turkey lover, you must know the secret behind perfect deep fried foods. It is how they are prepared before frying. Any fried food specially a turkey should be a combination of soft, juicy, yet crispy. This video is for you to watch and learn.