When you think about Thanksgiving, you usually imagine some nice macaroni and cheese, mashed potatoes, stuffing and the such. The most obvious one, however, is the turkey. No Thanksgiving is complete without the turkey, which is why it’s important to know how to prepare one . As such, I think it’s a good idea to walk Richland through one of the best ways to prepare a turkey – deep frying it.
When buying the turkey, it’s important to know how to measure the size for the fryer. The tank that holds the oil can affect how you fry it. The smaller a tank, the smaller turkey you that can use in the deep fryer. You’ll want to buy the tank for the oil before you buy any of your turkeys because what ends up happening is people shop with their eyes, and when the turkey goes into the tank, it overflows or doesn’t fit. Knowing the correct size for the job helps to make sure the turkey is fully cooked.
Portions are also a big must. As much as leftovers are a staple of every Thanksgiving, you need to make sure you’re not also cooking for your trash can. Measuring turkey portions can be done online through websites that help for Thanksgiving preparations, like at www.allrecipes.com, but expect to have about 1- 1.5 pounds of turkey per person. Once you have your guest list figured out, it’s time to prep your turkey.
You’ll want to go get a turkey from the store. After all of this, you should have your turkey or turkeys, frying pot and the cooking base. These often use propane, so be sure to pick up a tank as well. If you’re cooking for company, you’ll want to get a few trays to hold the turkeys before and after they cook.
Lastly, make sure you have gloves to grab the metal rack holding the turkey. Most deep-frying pots come with a rack to hold the turkey in the oil, and dropping it in is not an option.
Go ahead and get your turkey in the fridge or freezer if you bought it early and get your seasonings ready. There’s dozens of ways to prep the turkey, but for deep frying any seasoning on the surface of the turkey will do absolutely nothing. Seasoning has to soak into the turkey or be put underneath the skin and into the muscle. Usually, I use a store brand to inject the seasoning, but at the end of the day the flavor you prefer will always be the best option.
There are a few options, but two methods works best. Brining, or leaving the turkey in a solution mixed with your preferred seasonings and spices, results in an even flavoring without all of the elbow grease.
The other is injecting the seasoning directly into the turkey and allowing it to spread deeper into the turkey in a shorter time frame. This a perfect last-minute option. Don’t forget to remove ice and gizzard from the inside of the turkey.
Now, it’s time to cook. Your turkey is defrosted, and your season is seasoning. Set up your equipment in an open area outside and set the propane cooker to the recommended settings based on your cooker. Wait for the oil to reach 375 degrees Fahrenheit (175 degrees Celsius).
Do not drop the turkey into the fryer. The moisture on the turkey will react violently when it comes in contact with the hot oil. The best way to prevent your turkey from exploding is to slowly lower it into the oil, waiting for the bubbles from the fryer to calm down. From here, you’ll also want to set a timer. The cooking time depends on the weight of the turkey, so double check everything online before you commit. Remember to use those trays, and you have yourself a crisp, tender turkey for everyone to enjoy.
