Deep Fry That Bird
It wouldn’t be Thanksgiving without the perfect turkey! We all know there are many different ways to cook a turkey other than the conventional oven method. If you are looking for something different this year then keep reading! We will be breaking down the perfect technique to using your propane powered turkey fryer.
Remember turkey fryers are for outdoors use only. Not in a garage or under the dry pine tree, and definitely not too close to the house. Safety should always be your number one priority before you fry! Make sure you find a spot away from anything which could easily catch fire. Don’t forget to cover the ground in tarps, cardboard or whatever else may absorb the oil that can boil out. There’s a significant 5 foot radius of splatter and you should have an 8 foot radius covered to protect concrete from acquiring permanent oil stains. Keep a fire extinguisher on hand just in case and wear long pants, long sleeves and closed-toed shoes. Also, be sure to use a long oven mitt.
In addition to having a turkey pot and the burner you will definitely need your AmeriGas propane tank and a long-stemmed thermometer. If you are planning to deep fry multiple turkeys make sure you have 2 or 3 AmeriGas propane tanks on hand. Set the AmeriGas tank as far away from the burner as the connection permits.
The most common oil used for turkey frying is peanut oil. Fill your pot up to the max fill line, or a little below depending on how large the turkey is. It should take about 30 minutes to prepare your oil for frying, depending on the outside temperature. Bring your oil to 375° F because when the cool bird is dropped in, the temperature will drop approximately 50°.
Pre-prep your turkey the night before however you see fit. One note to keep in mind is to thaw out your bird for at least 24 hours. Make sure your turkey is patted dry both on the inside and out, this is a critical step in making certain your turkey is cooked properly. While your turkey is waiting to be fried you can be roll it in a plastic bag of flour and pepper and place it on the spindle awaiting its turn in the oil bath. Once your oil is ready remove the plastic bag and use twine to tie the legs and wings to the body.
Bring your turkey to the pot and slowly lower it into the oil. No matter how slowly the turkey is lowered there will always be some oil spill. Make sure you know the proper weight of your turkey and follow this rule; for every pound the turkey is, cook for 3.5 minutes. Make sure to keep an eye on the temperature at all times.
The internal temperature of the turkey should be 165° in the breast and 180° in the fattier part of the thigh.
If this is your first experience with fried turkey you will discover the skin is to die for, the meat is succulent and it does not taste the least bit oily. This Thanksgiving, why not try this technique and show off your frying skills! Everyone at your table will be asking for seconds! For more tips on ways to prepare your turkey this Thanksgiving, check out our Facebook page and our blogs.
AmeriGas wishes you as safe and Happy Thanksgiving!