Deep-fried turkey is a delightful culinary experience, offering a succulent and flavorful twist to traditional turkey preparation. While an exceptional dish, the cooking process demands careful attention and adherence to safety measures. Here are comprehensive instructions to ensure a perfectly deep-fried turkey, emphasizing safety, preparation, and a step-by-step guide to achieve a crispy, golden exterior with juicy, tender meat within.
Ingredients & Supplies
Optional: 1 Stone Cold Meats Brine Kit
- 1 Whole Amish Turkey
- Stone Cold Meats Pork & Poultry and/or Bayou Pachanga seasoning
- 3 gallons peanut oil
- 1 Stone Cold Meats Garlic Butter
- Injection Syringe
- IF Brining: See Stone Cold Meats Brining Preparation.
- Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.
- Melt the Stone Cold Meats Garlic Butter and fill syringe. Poke 1 hole and move the needle into different positions as you push out marinade into the turkey. Do this in different parts of the birds, making as little holes as possible with getting the marinade in as much of the bird as possible.
- Mix Stone Cold Meats spices together if using more than one and rub all over bird, in cavity and in under skin also. Put the bird in the refrigerator uncovered and refrigerate 1 hour -24 hours. The longer the better!
- When ready to fry fill pot with water to first fill line, cover turkey in airtight bag (clean, unscented, trash bag works well) and submerse into water to ensure the water will not over flow. Mark water line. This helps ensure the pot doesn’t have too little or too much oil. You want the turkey completely submerged in oil.
- Dry pot and add peanut oil to marked line. Preheat oil to 275°F. Remove from plastic wrap and pat dry one more time. When oil reaches temp add turkey to bucket and lower using the hanger/hook. Wear gloves to protect hands and arms from oil splattering.
- Insert thermometer probe and close lid. Allow oil to heat to 325°F. Cook until Internal temp of turkey reaches 165°F. Remove from oil and let rest for about 20-30 minutes before carving.
Remember, always check the temperature with a meat thermometer.
It pairs GREAT with Stone Cold Meats House Made Turkey Gravy or Orange Bourbon Cranberry Sauce!