Fry Or Bake: The Best Way To Cook Turkey

There are several ways to cook a turkey, including roasting in an oven, grilling, or deep frying. Deep-fried turkey is a delicious alternative to oven-roasted turkey and can free up your oven for other dishes. However, deep frying a turkey requires extra caution to avoid safety hazards. It is important to ensure that the turkey is completely thawed before frying, as a frozen turkey can cause the hot oil to overflow or even explode. Additionally, it is crucial to wear protective gear and keep a fire extinguisher nearby when frying.

Pros and cons of oven-roasting vs deep-frying a turkey

Oven-roasting a turkey

Roasting a turkey in the oven is a traditional method of cooking the bird, and it's straightforward and safe. All you need is a roasting pan and an oven. You can leave the turkey to roast for a few hours while you do other things. The roasting time depends on the weight of the turkey, but it takes about 13 minutes per pound at 350 degrees F for an unstuffed turkey. For a stuffed turkey, adjust the calculation to 15 minutes per pound.

Pros

• It's a tried-and-true method.
• It's straightforward and doesn't require specialized equipment.
• You can leave the turkey to roast while you do other things.
• It's a safe cooking method with minimal risk of mishaps.
• The roasted turkey looks gorgeous and golden.

Cons

• There's a chance of the meat drying out, especially if it's roasted for too long.
• You have to know the correct roasting time to avoid undercooking the turkey, which could cause food poisoning.
• Roasting takes a long time.
• It's not a quick meal to prepare.

Deep-frying a turkey

Deep-frying a turkey involves submerging it in a vat of hot oil. This method seals in the moisture, resulting in juicy meat with a crispy skin. It's quicker than oven-roasting, taking about three and a half minutes per pound of turkey.

Pros

• It offers quicker cooking times.
• The meat is juicier.
• The process is exciting and can be entertaining for guests.
• It's healthier than oven-roasting, as turkeys are often deep-fried in peanut oil.

Cons

• It requires a lot of oil and specialized equipment, which can be expensive.
• It's a messy way of preparing the turkey.
• It's weather-dependent and needs to be done outside.
• Hot oil is dangerous to work with, and deep-frying is a fire hazard.

How to prepare a turkey for deep-frying

Deep-frying a turkey is an intense and potentially dangerous process, so it's important to be cautious and follow instructions carefully. Here is a step-by-step guide on how to prepare a turkey for deep-frying:

Step 1: Prepare the Turkey

Start by completely thawing your turkey. You can thaw it in the refrigerator, which is the safest method but takes several days. Alternatively, for quicker thawing, place the turkey in a cold-water bath, changing the water every 30 minutes. Ensure the turkey is completely thawed before proceeding.

Once thawed, remove the wrapper, neck, giblets, and any other packaging. Pat the turkey dry with paper towels, both inside and outside.

Step 2: Prepare the Injection Marinade and Rub

Prepare an injection marinade with spices like thyme and sage, Worcestershire sauce, and garlic and onion salts. Mix the ingredients and inject them into the turkey through a few holes, moving the needle in different directions to distribute the marinade evenly.

For the dry rub, use quality ingredients like garlic salt, seasoning salt, and freshly ground pepper. Apply the rub generously to all surfaces, including the cavity of the turkey. Make sure to coat every nook and cranny.

Step 3: Marinate the Turkey

After injecting and rubbing the turkey, wrap it tightly in cling wrap and let it marinate. For best results, it's recommended to marinate the turkey for 24 hours in the refrigerator. However, if you're short on time, you can marinate it for a shorter duration.

Step 4: Prepare the Deep Fryer

Fill your deep fryer with peanut oil or an alternative oil like canola, vegetable, or avocado oil. The amount of oil needed depends on the size of your turkey. A good way to determine this is by filling the pot with water, submerging the wrapped turkey, and marking the water level. Then, dry the pot and fill it with oil up to the marked line.

Preheat the oil to 275°F (some sources suggest 325°F or 350°F). It's crucial to monitor the oil temperature carefully to prevent overheating or underheating.

Step 5: Fry the Turkey

Before placing the turkey in the oil, pat it dry one more time. Wear protective gear like heat-resistant gloves, aprons, and eyeglasses for safety.

Slowly and carefully lower the turkey into the hot oil using a basket or hanger/hook. Be cautious to avoid splashing or causing the oil to overflow.

Increase the oil temperature to 325°F and cook the turkey for about 3-5 minutes per pound. The internal temperature of the turkey should reach 165°F for white meat and 175°F-180°F for dark meat.

Step 6: Rest and Serve

Once the turkey reaches the desired internal temperature, carefully remove it from the oil and let it rest on a platter or cookie sheet for about 20 minutes before carving.

Enjoy your delicious, deep-fried turkey!

Safety tips for deep-frying a turkey

Deep-frying a turkey can be a dangerous cooking method, so it's important to take precautions. Here are some safety tips to follow if you're planning to deep-fry your turkey:

• Always use deep fryers outdoors and on a solid, level surface. Keep the fryer a safe distance from buildings, flammable materials, wooden decks, trees, and patios. Never use a fryer in a garage or enclosed space.
• Keep all-purpose fire extinguishers nearby. In case of a fire, never use water or a garden hose as this can cause the grease/oil to spread.
• Make sure the turkey is completely thawed and dry before placing it in the fryer. A frozen turkey can cause hot oil to splatter or overflow.
• Do not overfill the fryer with oil. Follow the manufacturer's instructions for the correct amount of oil to use.
• Avoid moving the fryer once it's in use.
• Never leave the fryer unattended. The oil will continue to heat until it catches fire if left unattended.
• Keep children and pets away from the fryer, even after use, as the oil can remain hot for hours.
• Wear protective clothing such as long sleeves, safety goggles, and well-insulated potholders or oven mitts to protect yourself from splatter.
• Be cautious of the weather. Avoid operating the fryer in the rain or snow.
• Choose the proper size of turkey. A bird that's 8 to 10 pounds is typically recommended for deep frying.
• Do not stuff the turkey before frying.
• Use a fryer with temperature controls and continuously monitor the oil temperature. If the oil starts smoking, turn off the fryer.
• Turn off the burner before lowering the turkey into the oil. Once the turkey is submerged, turn the burner back on.
• After frying, turn off the burner and carefully remove the pot. Place it on a level surface, cover it, and let the oil cool overnight before disposing of it.

How to set up an outdoor turkey fryer

Setting up an outdoor turkey fryer can be a daunting task, but if you follow these steps, you'll be frying your bird to perfection in no time. Here's a step-by-step guide on how to set up an outdoor turkey fryer:

Choose a Safe Location:

• Select an open, outdoor space that is flat, level, and made of a hard material, like concrete. Make sure you are at least 10 feet away from your home or any other structures.
• Ensure that the surface is free of any flammable materials and that there is nothing overhead that could come into contact with the flame or the pot.

Assemble the Fryer:

• Your outdoor turkey fryer will typically include a burner, stand, pot, thermometer, hanger or basket, and a lowering mechanism. You will need to provide a propane tank.
• Carefully assemble the stand and burner according to the manufacturer's instructions.
• Attach the fryer's gas line to the propane tank. Place the propane tank as far away from the fryer as possible while still being connected to the gas line.

Determine the Amount of Oil Needed:

• To figure out how much oil you need, do a test run with water. Place your thawed turkey into the fryer basket and put them into the pot.
• Add water to the pot until it covers the top of the turkey by about half an inch. Then, remove the turkey and basket and mark the water level or measure the amount of water.
• This will indicate how much oil you need to add to the pot to completely submerge the turkey.

Prepare the Turkey:

• Use a fresh turkey or ensure that your turkey is completely thawed before frying. Never fry a frozen turkey, as it can cause the hot oil to boil over, leading to injuries and fires.
• Remove the neck, giblets, and any thermometer buttons or leg holders from the turkey's body cavity.
• Check the turkey carefully for any pockets of hidden ice, especially around the joints and between the rib bones.
• Remove any excess fat from the bird, and dry it thoroughly, inside and out. Pockets of moisture can cause the oil to spatter violently.
• Apply any seasonings, injected marinades, or flavorings according to your recipe.

Heat the Oil:

• Preheat the oil to 325-350°F (162-176°C). Use a thermometer to monitor the temperature.
• Put on protective gear, including a BBQ apron, gloves, and eye protection. Make sure your hair is tied back, and avoid wearing loose clothing that could come into contact with the hot oil.

Fry the Turkey:

• Once the oil reaches the desired temperature, turn off the burner and lower the empty basket into the pot for about 30 seconds. This will help keep the skin intact and prevent sticking.
• Remove the basket from the oil, place the seasoned turkey inside, and then slowly lower it back into the oil.
• If your fryer has a hanger instead of a basket, skewer the turkey securely with the hanger's hook and carefully lower it into the oil.
• Turn the burner back on and cook the turkey for about 4-5 minutes per pound. Adjust the burner as needed to maintain the desired temperature.
• Dark meat should reach an internal temperature of 175-180°F (79-82°C), while white meat should reach 165-170°F (74-77°C).
• When the turkey is done, turn off the burner and slowly lift it from the pot. Place it on a rack or paper towels to drain.

Remember to always follow the manufacturer's instructions and safety precautions when setting up and using your outdoor turkey fryer. With the right preparation and caution, you'll be able to safely enjoy a delicious, deep-fried turkey!

How to set up an indoor turkey fryer

Setting up an indoor turkey fryer is a great way to enjoy a fried bird without having to venture outside. Here's a step-by-step guide on how to set up an indoor turkey fryer:

Step 1: Choose the Right Indoor Turkey Fryer

Select an indoor turkey fryer that suits your needs. Indoor turkey fryers are typically large countertop appliances. They are usually more expensive than outdoor fryers and may have a smaller capacity, but they are generally safer and easier to use. Make sure your chosen fryer is large enough to accommodate the size of your turkey.

Step 2: Prepare the Fryer

Follow the manufacturer's instructions for your specific fryer model. Typically, using an indoor fryer involves filling the appliance with oil to the pre-marked level. Peanut oil is the most popular choice due to its high smoke point, but other oils with a smoke point of 450°F, such as safflower or corn oil, can also be used.

Step 3: Prepare the Turkey

It is crucial to ensure that your turkey is completely thawed before frying. A frozen turkey can be dangerous and lead to oil spills or even explosions. Remove the neck and giblets from the body cavity, and pat the turkey dry, inside and out. Any moisture pockets can cause the oil to spatter. You can also add seasonings, injections, or marinades according to your recipe.

Step 4: Fry the Turkey

Put on protective gloves and apron before handling the hot oil and turkey. Preheat the oil to 350°F or the temperature recommended by the manufacturer. Carefully lower the turkey into the fryer, breast side up or as instructed. Set the timer for 3 to 4 minutes per pound of turkey. For example, a 10-pound turkey should fry for 30 to 40 minutes.

Step 5: Check Doneness and Drain

Use a meat thermometer to ensure the turkey has reached the correct internal temperature. Dark meat should be 175°F to 180°F, while white meat should be 165°F to 170°F. Once the turkey is done, slowly lift it from the oil and place it on a rack or paper towels to drain. Allow the turkey to rest undisturbed for about 20 minutes before carving.

Step 6: Clean and Store

Allow the oil to cool completely before cleaning the fryer. Transfer the oil to a reusable container for future use. Clean the fryer by scraping down the inside, adding soap and water, and wiping it down. Always follow the manufacturer's instructions for proper cleaning and maintenance.

Remember to prioritize safety when working with hot oil and turkey fryers. Keep a fire extinguisher nearby, avoid leaving the fryer unattended, and never fry a frozen or wet turkey. Enjoy your delicious indoor-fried turkey!

Frequently asked questions