Deep Fryer: Significant Tips on How to Deep Fry a Turkey

fried turkey is incredibly soft and, contrary to what one might imagine, not greasy at all. Kitchen very quickly, 3 minutes per pound, plus an extra 5 minutes added to crispiness, at 350 degrees. The oil seals hot all the juices in and makes a very juicy bird. We have a 13 pound bird cooked and was ready in 44 minutes. We always leave the cooked bird rest for 15 to 20 minutes before carving it. This allows all juices to settle.

Although I have brined turkey before frying this bird rubbed generously with garlic salt, pepper, paprika and cayenne. I can promise you that the results were phenomenal! Very few important safety tips when it comes to fry a turkey:

1. Always work in a well ventilated area. Stay away from garages or enclosed spaces. Working out putting the equipment away from walls.

2. Always work with a bird completely thawed. You never want to put half thawed turkey into vat of oil very hot. She will break out and burn it.

3. Use the proper equipment - pan big enough, strong gloves to protect your hands and metal hooks to place and remove the turkey from the pan.

4. In order to measure the proper amount of oil to your pot, place the unwrapped turkey - on foot - to the pot and fill it with water. Put enough water to cover the turkey, adding an extra inch. Take the turkey out of the pot and mark the space between the water's edge and the edge of the pan. Empty the pan and dry it well. Add the oil to the marked area.

5. Heat oil to 350 degrees. Make sure your thermometer works properly! Place the turkey in hot oil very slowly - it may take up to 90 seconds! Never drop it in hot oil!

6. Do not use a lid while frying, EVER.

7. Stand next to your skillet. Never leave it unattended. You should check if the temperature remains at 350 degrees at all times and - most importantly, you do not want anyone to get hurt or burned with hot oil or frying pan. When you put the turkey in hot oil temperature will be reduced a little. Increase your heat and return it to 350 degrees. This will take several minutes.

8. Be sure to remove the hook grip rack once the turkey is completely submerged in hot oil.

9. Let the oil cool for 2 hours before starting the cleaning!

Just follow these steps common sense and you're on your way to enjoy a delicious little party! You will need to wash the turkey and dry it thoroughly. Get a massage 3 / 4 cup of garlic salt, 1 / 2 cup of black pepper, 1 / 4 cup chili and 2 tablespoons of cayenne. Rub the bird generously, inside and out, and let it sit at room temperature for 20 minutes. Voila! You're ready to cook!

Check out this step-by-step video on how to successfully frying a turkey deep!

Mary Ann Allen, The Frugal Chef, is dedicated to showing people how to eat well without spending a fortune. Http: / / / www.TheFrugalChef.com your site is loaded with free recipes, cooking videos and tips on how to save money without sacrificing nutrition and flavor!

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