To make sure the turkey is completely thawed, feel it inside and out to make sure there are no cold or hard spots in the meat. If your turkey is 14 lbs. Never use an outdoor fryer indoors or an indoor fryer outdoors. For instance, a 15 pounds (6.8 kg) turkey would need to defrost in the refrigerator for 3 days. Make sure to also lower the turkey down slowly. Having an inexperienced cook, I need details for ensuring a safe and tasty bird! Fried turkey comes out a much deeper brown in color, and it can be marinated and flavored in a number of ways. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. Brine your Turkey as you normally would then rinse and dry thoroughly. The 32-quart pot is good for turkeys up to 24 pounds. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Thanks to all authors for creating a page that has been read 1,044,561 times. Fry for about three and a half minutes per pound, until meat is golden and a deep-frying thermometer in the thickest part of the turkey thigh registers 175 degrees F. 8. Deep Frying a Whole Turkey Ingredients and Instructions. If you encountered any difficulties with the accessibility of this website, please contact Butterball by sending an email to [email protected] or by calling 1-800-BUTTERBALL (800-288-8372). The deepest part … from inside.Additionally, remove any hock lock that is holding the legs in place. ", "Best details I've read so far. Do not stuff you turkey when deep-frying. You will need put the turkey legs facing upward. 10/10, must recommend. References Let the turkey stand for 20 minutes before removing it from the rack or basket to carve. Inject the turkey and cook 3 minutes per pound. Slowly lower the turkey into the fryer. A turkey should deep fry at 350°F for 3 minutes per pound up to 14 pounds. If you’re going to deep-fry a bunch of turkeys, you’d better have two or three propane tanks on hand. I guess you could halve it and fry one side at a time. Fill the pot with oil up to the mark inside the pot. Can I do this with a 5 gal stock pot, on my electric kitchen stove, if I simply replace the oil with water, and just cook it longer? This article has been viewed 1,044,561 times. Add water until the top of the turkey is barely covered. Most frozen turkeys will already have this done, but fresh turkeys will not. The turkey should be covered by about 1⁄2 inch (1.3 cm) of water, and you should have 5 inches (13 cm) between the water level and the top of the fryer. Say, “Oh yeah!” to this turkey trend. • Refined peanut oil (higher smoke point than unrefined) • Optional: whatever rub, flavor injection, brine or special preparation ingredients you would like to flavor your turkey. % of people told us that this article helped them. If you have a basket, place the turkey breast-side down. How to determine the amount of oil you need to deep fry a turkey Most turkey fryer pots have a line (max fill line) to indicate the maximum point to fill with oil. ; Remove Giblets: Remove giblets, neck, etc. Make sure your turkey is fully defrosted before you deep fry it in order to avoid an explosion when the turkey comes in contact with the oil! I made a Deep Fried Turkey for the first time several years ago. Be sure to check between the ribs inside of the turkey's cavity, since this is often the last place to thaw. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. Allow your turkey to thaw for 24 hours for each 5 pounds (2.3 kg) of weight. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. 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