Note There should be at least 3 to 5 inches from the fill line to the top of the pot so oil doesn’t boil over. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
Slowly lowering the basket helps prevent the oil from bubbling over. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.
Every year, Thanksgiving at my house is the same: Try to cram a huge turkey, a ton of side dishes and a few too many cooks in the kitchen. We don’t want to scare you, but as a former restaurant chef, I know first-hand that fryer oil burns fast and hot.
Measure the oil level ahead of time to prevent overflowing the pot. If your turkey is larger, you’ll need to remove the legs and thighs from the body and fry them separately.
That allows excess water to drip out off the bird, ensuring the cavity is nice and dry. Once you have it on hand, you can use it throughout the year for seafood boils, brewing beer and other large projects.
This method also dries out the turkey skin as it sits uncovered in the fridge overnight to help the bird crisp up in the fryer. In a small bowl, combine the thyme, salt, sugar, garlic powder, paprika and ground pepper.
While the oil is preheating, remove the turkey from the fridge and let it stand at room temperature. Step 8: Let Rest When the turkey reaches the proper temperature, remove it from the oil.
Place it on a rimmed baking sheet fitted with a wire rack to let the excess oil drain. The skin will be crispier than a regular turkey, so make sure your carving knives are plenty sharp.
Although deep -fried turkey usually turns out juicier and moister than other cooking methods, you can’t go wrong by serving it with Grandma’s best gravy. Taste of Home Honey and corn syrup blend with savory herbs and seasonings to give this turkey a slightly sweet flavor.