‘Tis the season to be jolly, and for some of us, an opportunity to try something new and festive in the kitchen.
That’s why we called on Southern Accent’s chef and partner Thessavan Maniceavasakan to show us, step-by-step, how to deep fry a turkey. Crispy on the outside, moist on the middle – it’s worth the extra effort and attention to safety to make this dish happen at home.
Watch below, and don’t miss the full instructions at the bottom of the page:
RECIPE: Deep fried turkey
Safety
Remember, safety is of the utmost importance. Keep your fry equipment clear of structures, gas lines, overhead coverings and have a fire extinguisher on hand, just in case.
Method
Wash a FULLY thawed turkey. Remove all innards and plastic truss.
Before drying your turkey, place it in the frying pot and cover with water. Mark the water level outside of the pot with a marker or crayon, so you’ll know how much oil to add to submerge the bird. Oil should be 3-4 inches below lip of pot with turkey inside. Remove the turkey, and dry it thoroughly inside and out. Dry the pot thoroughly as well.
Put your deep fry basket in the pot – a basket is best, as metal hanging devices may not hold.
Add oil to your very dry pot up to the line you’ve marked.
Heat oil to 325 °F (163 °C). It is strongly recommended to turn off the burner while the turkey is being submerged, then to turn it back on once the turkey is in.
Boiled over oil hitting the burner is the cause of most accidents.
Allow 3-4 minutes of cooking for every 500 grams (1 lb.), then allow an 10 extra minutes to ensure it is done. If the oil begins to smoke at any time, lower the heat (overheated oil can lead to combustion).
Cooking time can vary based on factors such as outdoor temperature and the temperature of the bird. The internal temperature should be at least 163 °F (75 °C).
Carefully remove turkey.
Serve and enjoy!
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