After a few years of deep fried Thanksgiving turkeys, I can confidently say that this is THE way to have a turkey. A double fry gives you shatteringly crispy skin with a crazy moist interior. You can brine/season/marinate your turkey however you like and it’ll come out amazing. To make it even faster, you can buy a pre-brined turkey to get you to your turkey destination faster.
We’ve always used an indoor deep fryer where the sole intention of the appliance is to just fry turkeys. No open flame ensures maximum safety where a dropped turkey won’t start in a fire. A peanut-canola oil blend makes your turkey extra savory and heats up quickly.
Deep Fried Turkey
Equipment
- 1 indoor deep fryer
Ingredients
- 1 turkey max 20 pounds
- 3 liters peanut oil minimum
- 5 liters oil canola, peanut, vegetable
Instructions
- Fill deep fryer with oil and allow time to heat up to 350F
- While deep fryer is heating, dry turkey as best as possible. Ensure that there is nothing remaining that is stuffed inside the turkey.
- Slowly lower the turkey into the hot oil to ensure that oil does not spill out of the fryer. The oil may not entirely cover the breast of the turkey if it is on the larger, 20 lb size.
- Fry for 3.5-4.5 minutes per pound until the internal temperature at the deepest point in the thigh measures 160F.
- Remove from oil and allow to rest for 10-20 minutes.
- Fry again for another 20 minutes at 350F to ensure extra crispy skin.
- Allow to rest 10-20 minutes before carving. Enjoy!
Need some Thanksgiving sides? Have some Creamy Mashed Potatoes, Shrimp Cocktail, Honey Balsamic Roasted Brussels Sprouts, or Rosemary Parmesan Roasted Acorn Squash!
Need some Thanksgiving desserts? Try Apple Crumb Pie, Pumpkin Basque Burnt Cheesecake, or Bread Pudding