Rehan Khan Pecara
I”ve never fried a turkey in my life — I haven”t had to since one of my best friends, Farooq Khan, is the owner of The Turkey Fry Company and hosts turkey fry parties all the time. I”ve watched him fry many, many turkeys, but he finally talked me through his whole process, from brining the bird to frying it to crisp perfection. You better believe fried turkey is one of the greatest and fastest methods of cooking the bird. If you”re so inclined to go there this Thanksgiving, here is everything you need to know.
Here”s what you”ll need to fry a turkey:
Classic propane turkey fryerPropane tankRefined peanut oil, for frying1-2 (or more) 15-pound turkey(s)
Here”s the prep:
Twenty-four hours before frying the turkey, brine the bird in a saltwater solution. Store in the refrigerator or with plenty of ice to keep the turkey cold for a full 24 hours. To fancy up the brine, add brown sugar, orange, and rosemary to the saltwater solution.Prior to frying, pat the turkey completely dry. Don”t miss the inside cavity. If there is any moisture on the bird, the turkey will splatter once it hits the oil.Place turkey, legs up, in the fry basket.
Always fry a turkey outdoors, unless you have a specific indoor turkey fryer. Place recycled cardboard boxes underneath the fryer to soak up any oil drippings. Fill the pot with peanut oil to the designated mark on the inside of the pot. Heat the oil over a medium flame, until the temperature reaches about 325°F. It”s important to keep an eye on the oil as you do not want it to burn. The oil should last for up to 3 to 4 uses if it does not burn.
Using a hook, carefully and slowly submerge the fry basket into the oil, then quickly cover the pot with the lid. Wear protective gloves to prevent burns. The temperature of the oil will drop to about 300°F. Monitor the temperature and adjust the flame so that the turkey is cooking at about 325°F. Allow the temperature to slowly climb up to 350°F at the last few minutes of cooking. A 15-pound bird will cook through in 45 minutes, or 3 minutes per pound.
Turn off the flame. Lift the turkey out of the oil using the hook. Hover the turkey above the oil line for a few seconds so extra oil can drip back into the pot.
Allow turkey to cool about 20 minutes in a large foil roast pan before carefully pulling it out of the fry bucket. Use gloves, towels, and an extra set of hands to do so cautiously. Then reuse the basket and the oil to fry up more turkeys! Now you can carve the bird and serve it with some equally unique Thanksgiving side dishes.
Lastly, what”s to be done with the leftover oil? Once you are finished with the oil, cool it, filter it, and store it for a few more fry sessions.