With the holidays just around the corner, family, friends, and food are a top priority. Knowing how to impress your guests and host the party can be a rewarding feeling especially if your the cook. With my family the deep fried turkey is the show piece on the dining table. Cooked the right way, the turkey you prepare can remain hot, moist, and full of flavor. Sometimes the turkey is undercooked, cold, and dry. Knowing how to prepare a turkey can make the difference between guests staying, or guests wanting to leave as quickly as possible. In this blog, I will cover some simple steps to deep frying a turkey. Here are some great ways on how to use our Bass Pro Shops 30-Quart Fryer for deep frying turkey, Cajun Marinade Injectors and seasonings.
Deep frying a turkey
5 Gallons of peanut oil
Preparing your turkey
-plan out your deep fry the weeks before. On average it takes three days to defrost a frozen turkey in the fridge.
-Remove neck and giblets form turkey.
-Rinse inside and out with cold water.
-Dry turkey well.
If you use rubs or a marinade injector, now is the time to do so before frying the turkey. Don't go overboard on flavors. using a rub and then a injected marinade will be sufficient. We carry a vast amount of rubs and marinades for Cajun Marinade Injectors.
-Fold wings behind birds shoulders and remove hock lock.
-Place on wire rack.
-Fill 30-quart pot with peanut oil or vegetable oil. Heat to 390 degrees Fahrenheit.
-Lower turkey breast first into deep fryer basket.
-Dip turkey three to four times so your oil will adjust to turkey temperature.
-Fry the turkey while keeping the oil close to 365 degrees Fahrenheit.
-Fry turkey for about 3 1/2 minutes per pound of turkey until meat is golden brown and a deep fry thermometer registers 175 degrees Fahrenheit in the thickest part of the turkey.
- Lift out basket and drain the turkey including cavity in a roasting pan. Save the drippings as these will make a excellent gravy.
-Carve and serve depending on how you want to time the rest of your dinner. Ideally, you want to serve hot, moist, flavorful turkey and not a turkey that has been sitting out for three hours getting cold.
Warnings and tips
-Oil will splatter when you dip the turkey in the first few times so be prepared.
-Cajun Injector marinades can be a nice way of flavoring up the turkey. Rubs and other spices are something to consider.
-If you are preparing a stuffing, cook alongside the same time frame as your turkey so both are cooked at the same time and your not waiting for stuffing to finish being cooked while your turkey is getting cold.
-Make sure your propane tanks are full and burner is in good working order, nothing is more embarrassing than running out of propane mid turkey cook.
-Keep watch over the turkey at all times.
-Do not attempt to deep fry a frozen turkey, ever.
Food Network's Alton Brown shares one of his recipes for deep fried turkey here http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe. Bass Pro Shops Camping department carry's everything you need to get your holiday deep frying off to a great start. Starting with our 30-Quart Turkey Fryer, to our Cajun marinades and injectors, to the peanut oil you'll need to deep fry your turkey. You can count on impressing your guests this holiday season by starting at Bass Pro Shops.