If you have heard how yummy deep fried turkey is and you still do not know how to fry a chicken then learning how to deep fry a turkey could be a scary yet worthwhile experience. Why scary? Because of the numerous reports of individuals getting burnt or residences being burnt down during thanksgiving food preparation. You must first learn to appropriately use a deep fryer as this is very important for your home and your safety. Let’s take a step by step look at how to fry a turkey.
Table of Contents
Season the turkey
Get started by sprinkling cayenne around the legs and over the top of the turkey, rubbing it in as you go. After that, turn it on its side, spread more cayenne pepper and rub it in. Fully turn the chicken over upside down prior to sprinkling and rubbing the underside. Carry on until the whole body has been rubbed and well covered.
Make a metal handle
This technique is suggested if you don’t have a deep-frying basket. Position the turkey on its shoulders and start to insert the wire through it, just beneath the breast and by the wings. Cautiously pull the wire through and loop the wire properly around 3 times to create a metal handle. To make sure there are no sharp ends, just twist the wire ends around your handle. It’s very crucial to do a little test to ensure that your handle is 100% secure when lifting up the chicken. Only when you’re confident that the metal handle is sufficiently strong should you proceed onto the next step.
Prepare the burner
The deep-frying of the turkey should be done outside, in a well ventilated and dry area. Place the gas burner on a level surface because this is among the safest options to make sure that the fryer does not tip over. Also, make sure the propane tank isn’t under, on, or near any flammable materials. Remember, a deep fryer could explode when not set up appropriately.
Prepare the oil level
Fill the pot of the fryer halfway with water. After that, half-fill the bucket with water, which should represent the exact same weight as your chicken. Put the bucket into the pot to ensure that the water doesn’t go past the bucket top; it must be at least five or six inches below the rim. If it’s too high then throw away some of the water. The line of the water will represent the amount of oil you’ll need, so take a note of it. Take out the bucket and tip apart the water from the fryer pot.
Alternatively, you could put the chicken itself in the vacant pot and add sufficient water to simply cover the turkey. Once again, the water level needs to be at least five or six inches below the rim. Remove the turkey and measure the water depth with a ruler. Afterward, dry the chicken thoroughly.
Dry the pot
It’s very important to completely wipe the pot dry with a few kitchen rolls. You should not allow any water to stay in the pot as water and hot oil can be an extremely hazardous combination.
Add the oil
Add the oil into the fryer pot to the level exactly where the water was. Light your burner and set up to a high setting, then position the pot cautiously down onto the plate of the burner. Position the thermometer into the oil and let the oil to heat at 350 °F or 175 °C. You must monitor the temperature during the heating and cooking process. Based on your burner and outside circumstances, the oil could heat up to risky levels quickly. Wear a protective apron/jacket, gloves as well as safety goggles.
Check the temperature
As soon as the oil has reached 175 °C or 350 °F, you are ready to fry the turkey. Be sure you have on your protective jacket and gloves when working around the very hot oil. With the metal hook, lower the chicken very carefully into the incredibly hot oil. Make this happen very slowly and be mindful of any hot splattering oil. It’s highly recommended to switch off the burner while the chicken is being immersed then to turn it back on when the chicken is in. For a big bird, utilize a pole of some kind like a hockey stick. Place it through the handle and have somebody help lower the chicken into the pot. It’ll help maintain your distance from the hot oil as it reacts to the chicken.
Fry the turkey
Allow three to four minutes of cooking for each 500 grams. Keep an eye on the temperature by placing a candy thermometer in the oil as the chicken cooks. Never keep the hot oil unwatched during the food preparation process! When the chicken is dropped and the fluids start to cook out, the oil temperature may possibly tend to rise. Midway through the food preparing process, check out to see how the chicken is doing by briefly pulling it out of the pot, again utilizing the metal hook connected to the wire handle. After that, lower it back into the fryer pot for the rest of the food preparation period.
Finish the frying
As soon as the turkey starts to float to the top layer of the oil, permit it cook for an extra 15 minutes. When cooked, cautiously take out your chicken from the pot, do a little shake to disperse the extra oil from the turkey and move it back onto its plate. Check out the inner temperature with the help of a meat thermometer. The temperature needs to be a minimum of 75 °C or 165 but preferably 77 °C or 170 °F in the breast and 82 °C or 180 °F in the thigh. Shut down the flame. Allow the oil to cool fully, ensuring that it is in a spot where not a soul will run into it. Take out the wire and serve the delicious turkey.
If you follow the right instructions and take the proper precautions, you must have a delicious, juicy Thanksgiving food. Follow these steps and use your common sense then your turkey frying encounter will be successful and safe.