DIY Network

Sturkey's Deep-Fried Turkey From "Ask DIY Cooking & Entertaining" episode DADC-106

A deep fried turkey is a delight for the taste-buds -- and cooks in practically no time.

Q: I've heard that fried turkey tastes great. What's involved in frying one?

A: (from master chef Paul Sturkey) It's true, fried turkeys taste great and they don't take long to cook. You do have to be careful when using a deep fryer because the oil gets very hot. But once you try it you'll want to come back for seconds. The outside gets nice and crisp, and the meat inside stays moist and tender. Here's how to cook one, and a list of things you'll need.

Safety Alert: It's a good idea to have a fire-extinguisher handy when grilling or cooking outdoors.

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	Figure A
	Figure B
	Figure C
	Figure D
	Figure E
	Figure F

• You'll need a filled propane tank (figure A) with all the appropriate fittings for outdoor gas-cooking. You'll also need a propane burner.

• These propane set-ups (figure B) can be purchased fairly inexpensively, or they can be rented. They typically come with a 20-gallon stock-pot and a basket for lowering the turkey down into the oil. You'll also need a long-stemmed thermometer for measuring the temperature of the oil as it heats, an instant-read meat thermometer and some oven mitts for removing the heated basket once the turkey is cooked.

• Place approximately 3 gallons of peanut oil (depending on the size of the turkey) in the frying kettle and let it heat up. It needs to heat to 375 degrees Fahrenheit.

  Tip: To find right amount of oil to add to the fryer, first try it with water. Add a measured amount of water, then lower the turkey into the pot of water. Make sure that the water does not overflow out of the pot. Remove the water and replace it with the same volume of oil.

• Make certain that your turkey is already thawed, rinsed and dried. Season the bird, inside and out, using kosher salt, black pepper, granulated garlic, granulated onion, Cajun spice or any other poultry seasonings that you like (figure C).

• Place the bird in the deep-fry basket and carefully lower it into the heated oil (figure D), making certain the oil doesn't boil over.

• Cook for 4 minutes per pound.

• Once the turkey has cooked the appropriate amount of time for its size, carefully lift the basket up out of the oil and allow the oil to drain off, back into the fry-pot. Turn off the propane burner.

• Once the turkey is well drained, carefully remove it from the basket and place it on a tray or cutting board wrapped in foil (figure E).

• To make certain that the turkey is completely done, insert an instant-read meat thermometer into the thickest portion of the thigh. The thermometer should read at least 170 degrees Fahrenheit (figure F).

Place the turkey on a platter and garnish it to your liking.