Difference between revisions of "Deep Fry a Turkey"
m (Text replacement - "{{fa}}" to "") |
m (Text replacement - "== Video ==" to "") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 34: | Line 34: | ||
#Finish the frying. Once the turkey begins to float to the top of the oil, allow it cook for an additional 15 minutes. Once cooked, carefully remove your turkey from the pot, give it a little shake to disperse the excess oil and transfer it back onto its platter. Check the internal temperature with the meat thermometer. The temperature should be at least 165 degrees F (75 degrees C), but preferably 170 degrees F (77 degrees C) in the breast and 180 degrees F (82 degrees C) in the thigh. Turn off the flame. Let the oil cool completely, making sure it's in a spot where nobody (especially kids and pets) will run into it. Remove the wire and serve. | #Finish the frying. Once the turkey begins to float to the top of the oil, allow it cook for an additional 15 minutes. Once cooked, carefully remove your turkey from the pot, give it a little shake to disperse the excess oil and transfer it back onto its platter. Check the internal temperature with the meat thermometer. The temperature should be at least 165 degrees F (75 degrees C), but preferably 170 degrees F (77 degrees C) in the breast and 180 degrees F (82 degrees C) in the thigh. Turn off the flame. Let the oil cool completely, making sure it's in a spot where nobody (especially kids and pets) will run into it. Remove the wire and serve. | ||
| − | + | ||
| − | + | ||
== Tips == | == Tips == | ||
