Deep-Fried Tips
Many diners crave the taste of crispy, tender, deep-fried turkey. The intimidating cooking process can prevent them from preparing it at home—so they turn to the experts. Use these tips to avoid any deep-fried turkey faux pas:
IMPORTANT TIP: Thaw the turkey for at least 1 week, and be sure there is no liquid in the cavity prior to frying.
Outdoor Propane Fryer
- Preheat oil to 375°F
- Turn off burner just before lowering turkey into oil; turn on burner as soon as turkey is safely submerged
- Fry whole turkeys for 3–4 minutes per pound
- Remove turkey, drain on paper towels and rest for 15 minutes
Indoor Electric Fryer
- Preheat oil to 400°F
- Slowly submerge turkey into oil
- Fry whole turkeys for 3 minutes per pound, plus an additional 5 minutes
- Remove turkey, drain on paper towels and rest for 15 minutes
Additional Tips
- Internal temperature of turkey breast should be 165–170°F
- Only use oils with high smoke points, such as peanut, refined canola, corn, rice and sunflower oils
