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Deep-fried Turkey

Source: Cooking.com
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Rating: 3.5   Reviews: 9 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 8
Cooking.com Tip: Deep-fried turkey on Thanksgiving? You bet! What other method cooks a whole turkey in 35 minutes? But, be sure you use the right equipment -- it will make all the difference. The sturdy construction and easy assembly of a turkey deep-fryer takes your traditional turkey and turns it into something unique. The other bonus of frying? It makes room in the oven for all your delicious side dishes and pies.
RECIPE INGREDIENTS
5 gallons (about) vegetable or canola oil*
One 12-pound turkey, thawed, neck, heart and gizzards removed, excess skin from neck trimmed
Deep-fried Turkey Recipe at Cooking.com
DIRECTIONS
Place 30-quart deep-fryer apparatus on level dirt or grassy area. Cover ground with sheets of aluminum foil to prevent oil stains. Add oil to fryer pot. Heat oil over medium-high heat to 350 degrees F, about 35 minutes.


Mount turkey, neck first, through loop end of turkey stand. Attach grab hook handle to top loop of turkey stand. Working with another person and using oven mitts, carefully lower turkey into hot oil. Remove grab hook handle. Fry turkey uncovered until instant-read thermometer registers 170 degrees F when inserted into breast and 180 degrees F when inserted into innermost part of thigh, about 35 minutes.


Attach grab hook handle to loop of turkey stand. Working with another person and using oven mitts, slowly lift turkey from oil allowing oil to drain back into pot. Transfer turkey to heavy large baking sheet lined with paper towels. Sprinkle generously with salt and pepper. Let turkey rest 15 minutes.


Remove grab hook handle from turkey stand. Using oven mitts, remove turkey from turkey stand and transfer to platter. Carve turkey and serve.


IMPORTANT GUIDELINES: Do not stuff a turkey that will be deep-fried. Place deep-fryer on a level dirt or grassy surface. Do not use deep-fryer indoors or on wooden decks. Do not leave deep-fryer unattended during use. Allow the oil to cool completely before discarding.


*TO DETERMINE AMOUNT OF OIL NEEDED: Place the turkey in the fryer pot. Add enough water to pot to cover turkey by 2 inches. Remove turkey from pot. Using a ruler, note the distance of the water level from the rim of the fryer pot. Discard water; dry fryer pot well.


Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Thanksgiving Turkey
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 513
Fat. Total: 31g
Protein: 55g
Cholesterol: 181mg
Sodium: 151mg
% Cal. from Fat: 54%
Spotlight Recipe Review See all 9 reviews »

Rating: 4
by: Mario N Reviewed: 10/16/2007
Two items to change in your Recipe. When Measuring the Pot, remeber to mark the inside of the pot with a nail mark. This helps when it come time to use the equipment again. Second item, use peanut oil instead of Canola or vegatable oil. Although peanut oil is more expensive than the other two types. I've seen Turkeys fried with these other types of oil dry out and damage a turkey and theres no way to save them.

This I experienced first hand one Thanksgiving, when a relative came to me with a Turkey that another relative fried in oil. And asked me to salvage it. I took one look at it, then head for the ash can.

Other wise the reat of Recipe is fine.
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