DEEP FRIED THANKSGIVING TURKEY
PREP
15 MIN
COOK
1 HR
FEEDS
6-8
Deep Fried Turkey can be a little tricky, but the final result is flavorful and crispy. Follow along to safely make a deep fried turkey. Note that it takes approximately 3.5 minutes per pound of turkey. So a 18 LB turkey will take around 63 minutes.
Imagine a Thanksgiving feast that goes beyond the ordinary, a culinary adventure that brings the thrill of deep-frying to the centerpiece of your holiday table – a succulent Deep-Fried Turkey.
The excitement begins with a carefully selected turkey, preferably one that’s been thawed, patted dry, and seasoned to perfection. Imagine the anticipation as you prepare the marinade, infusing the bird with flavors that will make your taste buds dance.
In a spacious outdoor setting, picture a specialized deep-fryer set up, flames dancing beneath a large pot of oil. Safety precautions are in place, and the atmosphere is charged with the delicious promise of what’s to come.
The turkey, now infused with a symphony of spices, is gently lowered into the oil. Imagine the sizzle and crackle as the turkey meets the hot oil, sealing in its juices and taking on a beautifully golden hue. It’s like a magical transformation, turning a humble bird into a show-stopping masterpiece.
As the turkey fries, picture the aromas wafting through the air – hints of savory spices mingling with the irresistible scent of frying goodness. The outside crisps up to a mouthwatering golden-brown, while the inside remains tender and juicy, a perfect balance of textures and flavors.
When the moment of truth arrives, imagine the turkey being carefully lifted out of the oil, dripping with golden goodness. It’s like a treasure emerging from its molten cocoon. The turkey rests, releasing steam and fragrant aromas into the air, a symbol of the culinary journey it has undertaken.
Carving into the deep-fried turkey is a revelation. Picture the knife gliding through the crispy skin, revealing the succulent meat beneath. Each slice is a work of art, a testament to the care and technique that went into its preparation.
As you savor your first bite, imagine the crunch of the skin giving way to the flavorful meat within. It’s a taste unlike any other – the melding of savory spices and the indulgence of deep-frying. The turkey’s natural juices are sealed inside, creating an explosion of flavor that’s as memorable as it is delicious.
This deep-fried turkey isn’t just a meal; it’s a sensory experience. It’s the thrill of cooking outdoors, the enchantment of watching a bird transform, and the delight of sharing a unique and unforgettable dish with loved ones. It’s a reminder that culinary exploration knows no bounds, and that sometimes, the most extraordinary flavors come from taking a daring leap into the world of deep-frying.
INGREDIENTS
ALL INGREDIENTS1 18 LB Turkey
Oil
1 bottle of Veggievore or Something Southern Seasoning
2 sticks of salted butter
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For Turkeys less than 15 LBS, cook in the included basket basket.
For Turkeys 15-18 LBS, we recommend using the turkey stand.
INSTRUCTIONS
WARNINGS AND PREP
STEP 1
Measure how much oil we need for the turkey. Do this by placing the turkey in the pot first. Then adding in enough WATER so that it barely covers the top of the turkey. (This will ensure that you don’t waste oil.) Make a mental note of where the “fill line” is. Dump out the water and dry the pot completely.
WARNING
- Please read and follow the appliance instruction manual included with your Turkey Fryer.
- Do not cook a turkey weighing more than 18 LBS. Failure to follow this instruction will cause oil overflow.
- Do not let your oil exceed 400°F
- Never drop food or accessories into hot cooking liquid. Lower food and accessories slowly into the cooking liquid in order to prevent splashing or overflow
- Do not operate the Turkey Fryer under ANY overhead construction. Keep a minimum clearance of 10 FT from the sides, front and back of appliance to ANY construction.
STEP 2
After finding your mark on the pot. Remove the turkey from the bag, remove the neck and “gut sack”. Pat dry.
STEP 3
Make your butter/seasoning compound by combining the butter with 1/3 of the rub. Mix well. Rub under and on top the skin.
STEP 4
Sprinkle the skin with Something Southern.
DEEP FRYING
STEP 1
Keep note of the “fill line” from found in Warnings and Prep and dump your oil into the pot. There must be a minimum of 3 IN between the liquid level and the top of the cooking pot.
STEP 2
Place the turkey on the stand with the legs down.
STEP 3
Clip the thermometer on the side of the pot.
STEP 4
Heat the oil to 325 – 350°F. Before lowering the turkey, turn off the flame in case of boil over.
STEP 5
Lower the turkey into the oil using the turkey stand + hook.
STEP 6
Relight the burner.
STEP 7
Cook for 3.5 minutes per pound, around 1 hr.
STEP 8
Use the hook to lift the turkey stand out of the pot, allow any excess oil to drip from the turkey and stand.
STEP 9
Place stand on clean dry surface that will not be damaged by hot oil.