Difference between revisions of "Deep Fry a Turkey"
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| − | + | This delicious, alternative way to [[Cook|cook]] a [[Roast a Turkey|turkey]] is an extremely popular dish in the [[Relocate to the United States|United States]], particularly around the [[Celebrate Thanksgiving|Thanksgiving]] period. Because deep frying a [[Defrost a Turkey|turkey]] is less time-consuming than using an oven or rotisserie grill, many are choosing to spend less time fretting over the [[Carve a Turkey|turkey]] and more time [[Celebrate Thanksgiving|celebrating]] with [[Make Friends|friends]] and [[Plan a Family Vacation|family]], while still enjoying a delicious [[Prepare a Turkey Dinner|turkey dinner]]. | |
| − | [[Category:Thanksgiving Cooking]] | + | [[Category: Thanksgiving Cooking]] |
== Ingredients == | == Ingredients == | ||
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* 2 Tbsp [[Make Gravy|seasoning]] | * 2 Tbsp [[Make Gravy|seasoning]] | ||
* Oil with high smoke point (peanut, refined canola, corn oil or sunflower) | * Oil with high smoke point (peanut, refined canola, corn oil or sunflower) | ||
| − | [[Category:Turkey Dishes]] | + | [[Category: Turkey Dishes]] |
== Steps == | == Steps == | ||
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#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. | ||
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== Tips == | == Tips == | ||
