Let me start by saying, if you do not have the proper equipment and space to safely deep fry a turkey, DO NOT DO IT. We ain’t tryna start no fires this holiday season.
I oven roasted turkeys for years because that’s what you do on Thanksgiving right? They came out fine, but no matter how much seasoning and bringing I did, it was nothing to write home about. Quite frankly, I was all set to stop including Turkey in my Thanksgiving lineup (gasp). I don’t cook things because I’m supposed, I cook things because they taste good. Sorry, not sorry.
Then AJ came along. One Thanksgiving he ate 6 slices of turkey and looks forward to it every year. So, it’s here to stay.
A few years ago, I decided to try a fried turkey and have never looked back. The skin is crispy and delicious and the inside is moist and juicy.
Again, take the necessary steps to do this safely, or don’t do it at all.
1 ½ Tablespoons Salt
¼ Tablespoon Black Pepper
¼ Tablespoon Garlic Powder
3-5 Gallons of Peanut Oil (Depending on the size of your turkey)
After brining overnight, wash and prepare your bird, allow to drain and pat dry.
Combine 1 ½ tablespoons of salt, ¼ tablespoons black pepper and ¼ tablespoons garlic powder in a small bowl and stir to combine.
Coat the turkey with the dry rub and allow to sit until the turkey reaches room temperature.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Carefully lower the bird into the heated oil, making sure it is completely covered by the oil.
Fry the turkey for 3 minutes per pound plus 5 minutes.
Once the skin is golden brown, remove the turkey from the oil and rest on paper towels to drain any excess oil.
Serve with the sides in my Thanksgiving Recipe Series and…