Fried Turkey?

I grew up in Maryland, a state that's not really sure if it's in the north or south, but I came from deeply southern roots. My dad was from Tennessee and my mom's parents were from Kentucky and North Carolina. That means southern cooking isn't something new to me but when I came to Florida, I found a few things I wasn't familiar with...like fried turkey.

I had heard about grilling a turkey on a rotisserie, but it never occurred to me that you can fry a turkey. I love fried chicken, so why wouldn't I love fried turkey too? Still, I thought it was a strange concept and I imagined turkey legs, thighs, wings and huge hunks of turkey breast tossed around in a flour mixture and fried in a skillet. Although the idea was interesting, I stayed within my comfort zone and continued to prepare a traditional oven-roasted turkey for several years.

The first time I tasted a fried turkey was when we visited a friend's house for Thanksgiving. They baked one turkey in their oven and cooked another in a deep fryer on their patio. My husband was intrigued so he went outside and got his first lesson on how to prepare and fry a turkey. We asked our friends why they would want to fry a turkey and they claimed that the deep fryer seals the juices inside which makes the turkey extra moist. When we tasted both turkeys, we decided both were moist and flavorful but the fried turkey had a crispier outside, so we decided to try frying a turkey ourselves.

So, what is a fried turkey? Well, a fried turkey isn't coated with flour or bread crumbs, and it's cooked whole, not in pieces and certainly not in a skillet. It doesn't get stuffed. You'll have to prepare your turkey dressing separately. You can season it the way you normally season a turkey or you can try any number of recipes you'll find online. Many people inject their turkey with a marinade while others use a dry rub. Some use both! You will have to decide which works best for you.

The first thing you will need is a turkey fryer. You should be able to purchase a good turkey fryer kit for $80-$150, depending on the size of the pot and what is included with it. We purchased our turkey fryer in our grocery store, but you can find them in department stores and online too. To see what a turkey fryer looks like and what is included in a kit, check out Grills Direct.

When you unpack the kit, make sure to read all of the directions from the manufacturer. You'll also need a propane gas tank, a deep fryer or candy thermometer, a meat thermometer and 3.5 to 5 gallons of oil.

Never fry a turkey indoors. Find a level dirt or grassy area to set up your frying station. Avoid frying on wood decks, garages, carports and covered porches because they can catch on fire. Avoid frying on concrete because the oil will cause stains. Always cook in an open area. Keep a fire extinguisher and oven mitt nearby for safety. You will want to use oils that have a high smoke point. We prefer peanut oil but you can also use corn or canola oil as well.

Select a turkey that is between 10 to 14 pounds. A larger bird will take longer to cook, and the extra cooking time results in over exposure to the skin and an overcooked turkey.

Thaw the turkey completely before frying. Remove the neck and giblets from the cavity and reserve for giblet graving or stuffing. You will also want to remove excess fat from around the neck to allow the oil to flow through the turkey. Discard the wire or plastic truss that holds the legs in place, and remove the pop-up timer, if applicable. Cut off the wing tips up to the first joint and cut off the tail.

Place the turkey in the pot and fill the pot with plain water until the water reaches about 2 inches above the top of the turkey. Remove the turkey from the pot. Note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Do not overfill the pot with oil or you'll risk a huge grease fire. You need just enough oil to completely submerge the turkey.

When you remove the turkey from the water, dry both the turkey and the pot. Make sure to dry the inside of the turkey to prevent oil splatters when you lower it into the pot. Now is the time to season or marinade your turkey.

Using the candy or fryer thermometer to determine temperature, heat the oil to about 325°F and no higher than 350°F. It usually takes about 30 to 45 minutes to bring the oil to frying temperature. Once the oil is hot enough, turn off the burner, place the turkey in the basket or on the turkey hanger that came with the kit and slowly lower it into the pot. Be extremely careful and mindful of the oil level as you submerge the turkey. The oil may splatter so be very attentive. You don't want to get burned, and you do not want to splatter the oil into the fire! As soon as the turkey is safely in the hot oil, immediately turn the burner on again. This is an extra precaution that reduces risk as the turkey is lowered in to the pot. Never leave the hot oil unattended and keep children and pets away from the cooking area.

When you insert the turkey into the oil, the temperature will drop. Slowly increase the heat so that the temperature of the oil will come back to 325-350°. This will take several minutes. Use your thermometer to monitor the temperature of the oil. If the oil temperature rises to 375°F, reduce the cooking time OR if the temperature drops below 350°F, increase the heat and add a little extra time.

DO NOT USE THE LID TO COVER YOUR POT.

Whole turkeys should be cooked for approximately 3 to 3 1/2 minutes per pound. Remove the turkey from the oil and check its temperature with your meat thermometer. The temperature should reach 170°F in the breast and 180°F in the thigh. Watch the turkey closely because it will cook quickly and it is easy to overcook the meat. We made this mistake with our first fried turkey. The outside was too crispy, especially the wings, even though the meat inside was still moist and delicious.

When your turkey is fully cooked, turn off your turkey fryer burner at the tank before removing the turkey from the oil. With the pot still on the cooker, place your grab hook through the top loop of the rack and very carefully remove the rack with the turkey from the pot. Have a deep tray ready that has been lined with newspaper or some other absorbent material. You'll use the tray to drain the turkey. When your turkey has completely drained, carefully remove it from the rack and place your turkey on a serving platter. You will require help in accomplishing this task.

Allow the oil to cool completely before storing or disposing of it.

The cooking kit is an excellent investment. We use ours throughout the year as a steamer, cooker and fryer. One of our favorite things to prepare in the pot is a low-country boil with crabs or shrimp, corn on the cob, red potatoes and link sausage.

We don't always fry our turkey but it's a great option for holidays, parties and especially during the summer when we don't want to heat up the kitchen.

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