Why Deep Fry a Turkey?
Deep frying a turkey has a much shorter cook time than the conventional oven. The time is figured to about 4 minutes per pound of turkey. When you stick a turkey in the oven typically you're starting early in the morning with a constant day of basking and basking to make sure it doesn't look like a Christmas Vacation turkey.
Although sometimes the stereotype is broken, more than likely a combination of good ol' Grandma, Mom, the Mother-In-Law that we all love :), aunts, sisters, and a wife/girlfriend will be dominating that kitchen on Thanksgiving Day. There will be pots and pans, mixers, bowls, spatchulas and a ton of other miselaneous things I don't know what to call everywhere. Who needs another gigantor pot sloshing around with turkey juices?
Not to mention the men in the house breaking away from the football game to come and graze the kitchen like cows in the pasture. Give them something to fry!
Come on now. History has proven that frying anything is better than the un-fried counterpart. A fried turkey produces a moist, succulent meat wrapped in a crispy edible skin that rivals the best potato chip. Even the white meat is good on a fried turkey (I'm a dark meat guy.)
How to keep your eyebrows, house and grass not on fire.
Follow the instructions below. Seriously. You do not want to over-fill your frying pot or drop in a non-defrosted turkey. It is extremely dangerous as illustrated by this awesome firefighter...
|Watch the full video at http://youtu.be/ETBD0EqQGoU|
How to Fry the Bird.
First things first... get your supplies.
You will need a fryer, fryer stand, lots of cooking oil (canola, peanut or safflower), a seasoning and injector (I recommend Tony Chachere's) and a propane tank. You can pick all of this up at your local sports store and some grocery stores. Oh, and a turkey. Get a turkey.
Next up.. preparation.
Take that turkey out of the freezer a day or two before and give it plenty of time to COMPLETELY thaw out. This is the first of two very important steps into not killing yourself or burning your house down this Thanksgiving.
Finally... fry the bird.
You'll fill your fryer with the appropriate amount of oil so it does not overflow when the turkey is put in. This right here is the second step to keeping your eyebrows and house in tact. Make sure the temp has reached 350 °F (175 °C) before you drop Gobbles in. (I just named my turkey Gobbles.)
Pro Tip: Get the oil a bit hotter than 350 °F (175 °C). The temp will drop once you put Gobbles in.
So, do yourself a nice little Google search like this: https://www.google.com/search?q=how+to+fry+a+turkey and get to frying this Thanksgiving! Shoot us some pictures of your masterpiece when you're done :)
Your Next Seven, Inc. - online employee scheduling
Founder / Lead Developer