DEEP FRYING POT RECIPES
DEEP-FRIED TURKEY RECIPE | ALTON BROWN | FOOD NETWORK
Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.
Provided by Alton Brown
Categories main-dish
Total Time 10 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
- Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
- Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
SIMPLE DEEP FRIED TURKEY RECIPE | ALLRECIPES
If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs.
Provided by sgtsquarepants
Categories Meat and Poultry Turkey Whole Turkey Recipes
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 1 10-pound turkey
Number Of Ingredients 4
Steps:
- Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
- Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
- Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
- Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.
Nutrition Facts : Calories 568 calories, CarbohydrateContent 0.3 g, CholesterolContent 223.5 mg, FatContent 26.5 g, FiberContent 0.1 g, ProteinContent 76.7 g, SaturatedFatContent 7.7 g, SodiumContent 768.1 mg
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Deep-frying a turkey might seem daunting, but if you follow the instructions and safety tips carefully, it can be a lot of fun and you can free up the stove and oven for all of those tasty Thanksgiving sides. If you’re buying a turkey fryer to make this, look for a kit with a pot that has a spigot at the bottom to drain out the oil — a small but important detail that will make your clean up much easier and faster.
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- The oil temperature will drop 30° F to 40° F almost immediately. Adjust the heat so the temperature stays between 300° F and 325° F the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet. Insert a meat thermometer into the thickest part of the thigh; it should register 155° F. Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10° F). Make sure the frying oil cools completely before discarding, at least 4 hours.
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