Calling All Fowls for the Fryer
Deep-frying a turkey
is an exciting outdoor experience. Many who try it for the first time
discover they would not have a Thanksgiving feast any other way. The
process may be considered more "Cajun" or "Southern," but kits, or
rigs, are available almost everywhere.
Indeed, these large pots that
sit on short, stubby stands with attached burners can also be used for shrimp
boils, so they are not exactly a one-hit wonder.
With the frying
process, you're creating a bird with perfectly crisp skin encasing
succulent meat. Sound delicious?
Getting started
To
start, you'll need a propane tank and an outdoor spot protected from
wind. The fryer rig should be equipped with a turkey lifter and a base
on which the bird will sit while it's bubbling in hot oil. Peanut oil
is typically used because it has a high smoke point.
Your turkey will be cooking at a steady temperature of 350ºF. and at a rate of:
- 3.5 minutes per pound for birds weighing 13-15 pounds
- 3 minutes per pound for weights of 10-12 pounds.
Birds should be no larger than 15 pounds or they will become crispy critters around the drumsticks before the 
breast is done.
Most cooks inject the birds with a marinade or spice
mixture. These are delivered deep into the meat and not rubbed on the
skin. Any surface coating will simply boil away with the hot oil.
Other supplies include thermometers for both oil and meat, long gloves, plenty of paper towels, and a fire extinguisher.
You
do not want to fill the container with oil. When the bird is gently
lowered into the pot, the level will rise. Most instructions will state
placing the bird in an empty pot and then filling with water to a level
of one inch above the bird.
Alternatively, you can use oil instead of
water. Drain well before removing the bird and you're ready to go. With
method one, you have to dry the pot and the bird thoroughly before
frying. Oil and water, as we have all heard, really do not mix. That
also means the turkey must be thoroughly defrosted as well.
Safety precautions
Always
set the stand on solid, level ground. If you must place it on concrete,
use newspaper to protect the surface from splashing grease.
Wear old clothes, including a long-sleeved shirt. The oil will splatter.
Lower the turkey slowly into the hot oil and be sure it is securely mounted on its stand with drumsticks facing up.
Keep children and pets away from the cooking area.
Allow the oil to cool afterward for several hours. You can return it to the original container after straining. Keep cool, or refrigerated, for a second use and then discard.
You'll need a few special side dishes for a Thanksgiving Fried Turkey
Corn Pudding
Sweet And Nutty Broccoli Salad
Spiced Carrot Soup
Basic Fried Rice
Bourbon Sweet Potatoes
Cranberry Salad Mold
This is one great method for cooking turkeys that has become a genuine "starter" tradition for many Thanksgiving tables.