Cooking Lesson #688: Thanksgiving Deep Fried Turkey

…from the Perspectives’  Holiday Kitchen 

How you doin’? You’ve heard it talked about for years, right? This year it’s time to give it a shot. My Deep Fried Turkey recipe is not only easy, but it also produces a super crispy, flavorful and succulent bird. The perfect combination for a memorable Thanksgiving Turkey dinner!
 
I love the flavor and texture of deep-fried foods. I love perfectly cooked French fries. That said, I don’t fry much at home because it can be a big mess. My range top and kitchen counters are covered in oil when I’m finished even though I use a spatter screen. The odor of vaporized fry oil lingers around the house for days and I hate the smell of day-old oil. If there is one deep fry recipe, I love it’s got to be Deep Fried Turkey.
 
I’m sure you’ve seen those clips on YouTube and America’s Funniest Home Videos, of people lowering the turkey into an outdoor gas fryer and the whole thing going up in flames… including the garage!  While those scenes may be off putting and a little scary, I want to appeal to your adventuresome side and encourage you to give it try it anyway.                                                 

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To do it right you must start by buying the right equipment. Safety First! For about $100 you can find an outdoor fryer on Amazon or your favorite hardware store, and about $60 bucks at Bass Pro Shops. There are all kinds of places and options to choose from but do it now before they sell out. 
 
You should have on hand:

• long sleeve fryer gloves
• protective apron (for frying or at least a thick material; not plastic)
• eye protection (fryers splatter)
• deep fry thermometer
• meat thermometer
• large foil roasting pan (for the fried bird to drain and cool)
• fire extinguisher
• a helper on hand to assist and run into the house for the little things you forgot

 
What else are you going to need? The ingredients list is quite simple and very easy to pull off in this recipe.
 
Ingredients 
Whole Turkey (Thawed Completely) I like to use a 10-pound bird
Cooking Oil (2-3 gallons of peanut oil)
Turkey Injecting Marinade (recipe below)
Turkey Dry Rub Seasoning (recipe below)
 
For the dry rub seasoning
3 tablespoons lemon pepper seasoning
2 tablespoons poultry seasoning
1 tablespoon salt
2 teaspoons roasted garlic powder (I prefer Penzy’s)
2 teaspoons onion powder
 
For the injecting marinade
1/2 cup peanut oil
1/4 cup water
1/4 cup lemon juice
2 tablespoons Dijon mustard
1 tablespoon salt
1 teaspoon poultry seasoning
1 teaspoon garlic powder
Deep Fried Turkey Seasoning
  
                     Read the directions thoroughly before starting the recipe.
Directions
How to make deep fried turkey

1. Thaw 1 or 2 small turkeys in the refrigerator—this might take a day or two depending on the size of the turkey(s).
2. Set up your turkey fryer outside on a flat, level surface, away from your house, garage or deck. Personally, I would never fry a turkey inside the house or inside the garage. Follow the instructions on your fryer and watch a few online videos… don’t wing it!
3. Preheat the peanut oil in the fryer and let it come up to temperature--375⁰ F.
4. When ready to cook, pat dry the outside of the turkey thoroughly, then inside the cavity as well, with paper towels.
5. Inject the turkey with marinade. Then dry it again… just in case. You don’t want to fry a wet turkey. Remember… oil and water don’t mix. Hot oil and water can be explosive!
6. Sprinkle the dry rub seasoning on and in the turkey and place it in the frying basket or on the rack.
7. IMPORTANT: ever so slowly, lower the turkey into the hot oil.
8. Close the lid and set a timer for the low side of the cooking time based on 3-4 minutes per pound.
9. Using a meat thermometer, check the temperature of the bird in the thickest part of the breast; it should read 170 degrees before you pull the bird out.

​When fully cooked the skin will be dark, but very flavorful… not burnt tasting. The turkey meat will be ultra-tender and juicy from breast to tail. Best of all, you won’t ever be seen on YouTube (for this) or the evening news with your garage burning down in the background!

ChefSecrets:  Get ready by having everything ready to go.

• Thaw the turkey, if frozen. To properly thaw a frozen turkey in the refrigerator, allow approximately 24 hours for every 4 pounds.
• Don’t forget to remove the giblets and neck.
• Remove any plastic leg holders or pop-up timers.
• Fill the deep fryer halfway with oil and heat to 375°F.
• Rinse the turkey thoroughly with warm water, or completely cover it with warm water and soak for no more than 30 minutes to ensure the cavity is free of any ice.
• Combine all the dry seasonings in a small bowl and mix well.
• Combine the oil, water, lemon juice, mustard, salt, poultry seasoning and garlic powder; whisk well to emulsify the mixture.
• Using a marinade injection syringe, inject 1/2 cup of the marinade in each breast. Inject 1/4 cup marinade into each leg and thigh.
• Sprinkle the turkey generously with turkey dry rub seasoning, completely coating the outside of the turkey and the inside of the cavity.
• You can inject and dry rub the bird the day before for extra flavor but be sure to allow it to pat it dry again and let it come to room temperature before you fry it.
• Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil.
• Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 170°F.
• If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired internal temp (minimum 170°F), remove it from the oil.
• Let the turkey drain and rest in the fryer basket for 20 minutes before removing it for carving. The turkey can remain in the basket to cool until ready to serve.

Quip of the Day:  My family told me to stop telling Thanksgiving jokes, but I said I couldn't quit cold turkey. So, Gobble 'til you wobble.

                                                    Important Disclaimer:
Perspectives and its employees are not responsible for dummies who don’t follow instructions and burn themselves or others or burn their house or garage down.

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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 
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