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A
safer alternative- Electric Turkey Fryer
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COOKING THE TURKEY |
| Set up your cooker OUTSIDE on a flat level
surface away from combustibles. Fill your pot with peanut oil (or another
high
flash-point oil such as canola or safflower) up to the level you marked
earlier. Make sure the thermometer is attached to pot. Heat oil to 360-370 degreesF. Oil will spatter so its best to use eye-protection and wear old clothes and shoes. Turn down the flame (for safety) .Put dry turkey on rack or in basket (legs up). Using two people (wearing heavy fry gloves or oven mitts) slowly lower the turkey into the hot oil. Lower very slowly-at first-, taking care to prevent the oil from boiling over top of pot. The oil will have cooled off considerably, so turn the flame back up. The optimum cooking temperature is 350-360 (no higher). Cooked @ this temperature it will take about 3 1/2 minutes per lb. Somebody will need to monitor the cooker the entire time.
|
A typical setup. >>>: Never cook the turkey with the lid on the pot as the oil temperature will quickly get out of control! |
| After the correct cooking time
has passed, turn off the cooker and slowly remove the turkey. You may
need to tilt it slightly to drain oil out of the body cavity. Check the
temperature of turkey w/ a meat thermometer in the thigh joint and breast. It should be between 165- 180 degrees. If you used peanut oil, it can be re-used another time if filtered. Use a coffee filter or cheesecloth. If doing another turkey right away, you will have to add a little more oil. And if your turkey is done, let it sit 10-20 minutes before carving, then ENJOY! |
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