Make Fried Turkey Without The Fryer: A Tasty, Safe Alternative

Deep-frying a turkey is a bit of an undertaking, but the result is a juicy bird with potato-chip-crisp skin. While there are plenty of precautions that can be taken to minimize the risk, there's no way to heat up gallons of oil to 350°F (177°C) using a big propane burner, lower a turkey into it, and be guaranteed not to hurt yourself or others.

Deep-frying a turkey is an inherently dangerous undertaking. While there are plenty of precautions that can be taken to minimize the risk, there's no way to heat up gallons of oil to 350°F and lower a turkey into it without some risk. If you want to take your holiday dinner to the next level, fried turkey really is the only way to go!

1. Prep the turkey: Make sure the turkey is fully thawed and drained. Use a paper towel to pat the turkey dry, inside and out. Season the turkey with kosher salt and let it sit out at room temperature for 30 minutes.

2. Heat the oil: Fill your pot up to the fill line with peanut oil and place it on your propane burner. Light the burner and bring the heat of the oil to about 325°F.

3. Prep the turkey for lowering: Place the turkey-lowering attachment through the cavity of the turkey so it sits upright. Then, use butcher's twine to tie the legs together. You may also tuck the legs underneath the skin at the top of the bird.

4. Lower the turkey: Once the oil has reached 325°F, cut the flame so that you can safely lower the turkey into the oil. Use the turkey-lowering attachment and begin slowly lowering the turkey into the oil. Continue to lower the turkey about 1 inch at a time. This process should take about 30 seconds, so don't rush it.

5. Cook the turkey: Once the turkey is fully submerged, you can raise the heat back up to medium-high until the oil temperature reaches 275-300°F. Cook for about 30 minutes before checking the internal temperature of the turkey.

6. Check the internal temperature: Check the temperature in the thickest part of the breast and the thickest part of the leg. The turkey is done when the breast has reached an internal temperature of 160°F. The leg will be much higher, but that's a good thing because dark meat has a higher fat content.

7. Remove the turkey from the oil: Once the turkey is fully cooked, slowly remove the bird from the oil and let the excess oil drip off into the pot before transferring it to a piece of cardboard to drain. Let the turkey rest for about 15 minutes. The carryover temperature of the turkey will rise to 165°F or slightly higher.

8. Remove the twine and carve: Remove the butcher's twine and carefully slide the turkey off of the metal base. Once the turkey has rested, transfer it to a large cutting board. There are lots of ways to carve a deep-fried turkey, but it's recommended to start by removing the leg quarters and then the wings.

Injecting and rubbing the turkey

Injection Marinade

For a juicy and flavourful turkey, it is essential to inject it with a marinade. Here are the steps to make and inject your marinade:

• Ensure your turkey is completely thawed, rinsed, and patted dry.
• Prepare the injection marinade by mixing together spices (such as thyme and sage), Worcestershire sauce, garlic salt, and onion salt. You can also add melted butter, oil, lemon juice, and ground black pepper to enhance the flavour.
• Use a meat injector to inject the marinade into the turkey. Make as few holes as possible while ensuring that you inject as much marinade as you can into the bird. Stick the needle in and move it in different directions through a single hole.

Dry Rub

In addition to the injection marinade, a dry rub will further enhance the flavour and moisture of the turkey. Here's how to prepare and apply it:

• Mix together your chosen dry rub ingredients. For a fried turkey, it is essential to use a dry rub rather than a wet rub. Do not add butter to the skin before applying the rub.
• Sprinkle the dry rub all over the turkey, ensuring that it gets into every nook and cranny, including the cavity.
• Wrap the turkey in cling wrap and let it sit for at least an hour, but preferably 24 hours, to allow the flavours to penetrate the meat.

By following these steps and allowing sufficient time for the injection marinade and dry rub to work their magic, you will be well on your way to a mouthwatering fried turkey without the fryer!

Preparing the brine

Ingredients

For the brine, you will need the following ingredients:

• Water
• Salt (preferably kosher salt or sea salt)
• Sugar (white or brown sugar)
• Other seasonings/spices (e.g. garlic, cayenne pepper, thyme, peppercorns)

Instructions

• In a large container, combine water, salt, sugar, and any desired seasonings. You can also add other ingredients such as lemon juice, bay leaves, or apple cider vinegar to enhance the flavour. Stir the mixture until all the solids have dissolved completely.
• Submerge the turkey: Place the turkey in the brine, making sure it is fully submerged. If necessary, weigh down the bird to ensure it is entirely covered by the brine.
• Brine the turkey: Cover the container and let the turkey brine in a cool, dry place. The ideal brining time is between 8 to 16 hours or even up to 35 hours for a more intense flavour.
• Remove and rinse: Take the turkey out of the brine and rinse it under cold water. Pat the turkey dry with paper towels, inside and out, to ensure there is no excess moisture remaining.

Note: It is crucial to dry the turkey thoroughly as any remaining moisture can cause the oil to bubble up or splatter when the turkey is fried.

Choosing the right oil

Smoke Point

The smoke point of an oil refers to the temperature at which it starts to burn and produce smoke. For deep frying a turkey, you need an oil with a high smoke point, typically above 425°F (218°C). Oils with lower smoke points may not be suitable for deep frying as they can burn and affect the taste of your turkey.

Flavor

The oil you choose can also impact the flavor of your fried turkey. Some oils have a neutral flavor, like peanut oil, which won't overpower the taste of the turkey. Other oils, like vegetable oil or canola oil, may have a milder flavor that still allows the taste of the turkey to shine through.

Cost

Cost is also an important consideration when choosing an oil for frying a turkey. Peanut oil can be expensive, and if you're only using it for this one dish, it may not be worth the investment. Vegetable oil, on the other hand, is usually more affordable and can be a good option if you're on a budget.

Allergies

It's important to keep allergies in mind when selecting an oil. Peanut oil, for example, is a common allergen, so if you or your guests have peanut allergies, it's best to avoid it. Alternative oils like sunflower oil, safflower oil, or canola oil are safer choices in such cases.

Availability

Make sure the oil you choose is readily available to you. If you're unable to find peanut oil in your area, for instance, consider other options like vegetable oil or canola oil, which are typically more accessible.

Reuse

If you plan on reusing the oil for multiple batches or for other dishes, consider oils that have a longer shelf life and can be stored for extended periods. Peanut oil, for instance, can be reused a few times if stored properly, while other oils may not have the same longevity.

Sustainability

Finally, consider the sustainability of the oil. Some oils have a higher environmental impact than others. Research the source and production methods of the oil to make an informed decision.

In summary, when choosing an oil for frying a turkey, opt for one with a high smoke point, a suitable flavor profile, and consider factors like cost, allergies, availability, reuse, and sustainability to make the best choice for your needs.

Safety tips

Frying a turkey is a dangerous task, but if you follow the correct safety procedures, you can minimise the risk of hurting yourself or others. Here are some safety tips to follow when frying a turkey without a fryer:

• Location: Set up your frying equipment outdoors, in an open area, and a safe distance from anything combustible. Make sure there are no children or pets nearby.
• Equipment: Do not attempt to jury-rig your own setup. Use a purpose-built outdoor turkey-frying rig, which includes a burner, stand, pot, thermometer, and hanger for lowering the turkey. Ensure you also have a fire extinguisher that is rated for grease fires nearby.
• Oil: Use a cooking oil with a high smoke point, such as peanut oil. Never fill the pot more than halfway with oil, and always double-check the oil level before adding the turkey to avoid spillage and splashing.
• Turkey preparation: Fully defrost your turkey and pat it dry with paper towels. Inject your turkey with a flavourful marinade and apply a dry rub.
• Cooking: Never leave the fryer unattended while in use. Keep your distance and wear protective clothing, including eye protection, and oven mitts when lowering the turkey into the oil. Turn off the burner when lowering the turkey to avoid oil flare-ups.
• After frying: Allow the pot to cool completely before moving or disposing of the oil.

Carving the turkey

Now that you've fried your turkey, it's time to carve it. Here's a step-by-step guide to help you carve your turkey like a pro:

Step 1: Let the Turkey Rest

First, let your turkey rest for at least 15 to 30 minutes before carving. This allows the juices to redistribute and reabsorb into the meat, making it extra juicy. Resting also cools down the turkey, making it easier to handle.

Step 2: Set Up Your Carving Station

Gather your tools: a sharp chef's knife, a large cutting board with grooves to catch juices, a sturdy serving platter (preferably oven-safe), tongs, and paper towels. Place the turkey on the cutting board with the cavity facing you, and remove any trussing or butcher's twine.

Step 3: Remove the Legs and Thighs

Slice through the skin connecting the breast and the drumstick. Pull the leg back and down until you hear a pop, then use your hands to fully extend the leg and expose the joint. Cut through the joint to separate the leg and thigh from the body. Repeat on the other side.

Step 4: Remove the Breasts

Using long strokes, slice along one side of the breastbone, following the curve of the bone. Gently pull the meat away as you go. Repeat on the other side. You may want to wipe down your cutting board at this point to remove excess juice.

Step 5: Remove the Wings

Pull the wings back until you hear a pop, just like with the legs. Slice through the joints to remove the wings.

Step 6: Separate the Drumsticks and Thighs

Place the leg pieces skin-side up on the cutting board. Cut between the drumstick and thigh at the joint. Repeat on the other side.

Step 7: Slice the Meat

Place the breasts skin-side up on the cutting board. Cut crosswise at a slight angle into slices about 1/4-inch to 1/2-inch thick. You can also remove the bone from the thighs and slice the meat. Arrange the sliced meat on your serving platter.

Carving will cool down the turkey significantly, so it's best to serve it right away. Garnish the platter with seasonal fruits or herbs if desired.

Frequently asked questions