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deep frying a turkey........ any tips?

Get yourself a good thermometer to keep track of oil temp. Use peanut oil and keep the temp at 375. You'll have to turn the heat up after you put the bird in the oil to keep the temp up, and keep an eye on the temp as it will start to raise as the bird gets warm. Turn down the heat so you don't burn it, but keep it at 375.
I always injected mine with seasoning for a little different taste.
 
My SIL is going to brine the turkey for a few hours, then oven bake slowly covered with bacon strips and probably a cavity full of stuffing.

BTW we do our turkeys at Christmas time. :)
 
It seems that Mancini Racing are going to cook their turkey at speed..... :lol:

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The thing about dropping a whole turkey into a boiling pot of oil wreaks of danger to me.

Most people don't have a pot big enough to take the amount of oil required PLUS the volume of the turkey when immersed PLUS the volume in the pot required for the expanse of bubbles created when the turkey hits the hot oil.

That is where most people fall down and get burnt or worse ....set fire to their house/garage. :rolleyes:
 
There is another alterative - pre-carve the turkey into portions - legs, wings, breast in quarters...etc....then Air-Fry it.

I haven't tried it myself, but I'm sure it would be safer than some videos I have seen.



Classic example of insufficient room in the pot for the extra room required for the bubbling oil and volume of turkey.
 
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