Deep Frying Turkeys
Deep fried turkey is absolutely delicious, the dark golden skin is super crispy and meat is moist without being greasy because it cooks so fast.
We carry a diverse selection of fryers at our from 10.5 quart to 17 gallon. Now if you are deep frying a whole turkey you will need at least a 30 quart sized fryer. The 30 quart pot will accommodate up to an 18 pound turkey. We carry the BPS 30 quart fryer pots and kits in aluminium and stainless steel. The kits come with the pot, turkey lifter, thermometer, burner, stand and regulator hose with safety timer.
For those who want more diversity we have the BPS 30 Quart 3 in 1 stainless steel kit. This kit allows you to fry, boil and steam a variety of foods from turkey to seafood to corn.
If you have a bigger family or are having a party, we also have a BPS 36 quart all in one kit. This generous rectangular aluminium pot can cook a 22 pound turkey. It comes with two small and one large fry baskets, thermometer, burner, base and regulator hose with safety timer.
If you want a more substantial fryer, we carry the Cajun Fryer line by R and V Works in the 4 gallon, 6 gallon, 8.5 gallon and 12 gallon size. The caddy for the 4 and 6 gallon fryers come separately. These fryers are made out of carbon steel with a charcoal finish. The design allows oil to not burn and keeps food and batter from collecting on the burner.
Now that you have picked your fryer we will look at oils. You need to make sure the oil you use has a high smoke point. This means an oil that can withstand high temperatures before smoking (and not the good smoking we talked about in the previous blog). Cottonseed, Peanut, Sunflower, Safflower and Avocado oils all have high smoke points (over 400 degrees Fahrenheit).
We carry cottonseed and a peanut oil blend in one and three gallon containers. The amount you will need depends on the size of your turkey. The smaller the bird, the more oil. For your average size bird you will need around 3-4 gallons.
Cottonseed oil has no flavour which is perfect when you are using an injectable marinade. This versatile oil can be reused up for 6 months after opening, just filter out the bits and pieces as you pour it into a clean container then store it in a cool dark place.
Peanut oil does have a mild distinctive flavour to it, and is amazing for making fries. As with cottonseed oil, peanut oil can be used for more then just deep frying. It also has a 6 month shelf life after opening and the same filtering and storage needs.
Once you have picked your oil and decided if you want to use an injectable marinade you are ready to deep fry your turkey.
How to Deep Fry A Turkey
Determine the amount of oil you will need by placing the turkey in the pot then filling the pot with water until it reaches the line on the side of the pot. Do not go over this line, even if it does not look like enough oil. Remove the turkey, pour the water into a container and mark the level then dispose of the water (dry the container). Dry the pot and blot the turkey dry as best as you can.
Prepare your thawed or raw turkey (do not use a frozen or partially frozen bird). Remove the giblet bag and neck from the cavity. Rinse the bird then dry it fully. Tie the legs, neck flap, tail and wings to the body.
Season the turkey with a rub or use an injectable marinade. If you use an injectable marinade make sure to go deep into the meat and try to avoid making too many puncture holes. Set it on the turkey rack.
Pour the correct amount of oil into the pot and heat the oil to about 375 degrees Fahrenheit.
Using gloves made of silicon or other materials suitable for working with hot oil carefully lower the turkey into the oil by dunking (slowly lower the bird down a little bit then raise before lowering deeper then raising a few inches at a time until it is submerged). The oil may rise so you will want to be careful as you lower the bird.
Let the turkey cook, but don’t wander away because it cooks fast. Usually a turkey
takes about 3 to 3 ½ minutes per pound to cook. A ten pound turkey will take about
30 minutes to cook.
When the turkey is done, slowly remove it then check the internal temperature to ensure it’s fully cooked. Be careful as you check the temperature because the turkey will be very hot.
Let the turkey rest for a bit then carve and enjoy.
Just remember, safety is important because you want to enjoy your amazing turkey at Thanksgiving not when you get out of the hospital. Make sure your turkey is dry and completely thawed. Use proper handling techniques. Read the directions for your specific fryer. Don’t drop your turkey in the oil.
If you still want more options you can ponder are the Big Easy Oilless Propane Turkey Fryer (it has returned to our inventory after almost a year’s absence) and your grill.
Now you have five different ways to cook your turkey. Try something different this year and be the legend in your family for your unique twist on a traditional dish.
If you have any questions you can always talk to one of our camping associates or check out information on our US website as well as find recipes and other tips on a pile of websites.
Happy Thanksgiving! May you all have many blessings to celebrate and reflect upon this year.
Bass Pro Shops