How To: Deep-Frying Turkey Outdoors

Facing many obstacles during the holiday season is common, and one of the largest is preparing dinner. Serving turkey has been an American tradition for decades, but how American’s are cooking their turkey is becoming more experimental. 

While experimenting with different techniques can be fun and delicious, it can also be extremely hazardous. According to the National Fire Protection and Fox News, “each year fires caused by deep-fryers are responsible for five deaths, 60 injuries, the destruction of 900 homes, and exceeding $15-million in property damage.”

So you don’t burn down the garage and resort to ordering pizza, here is how you can safely deep-fry your turkey.

Total Time: 10 hr

Prep: 15 min

Inactive: 9 hr

Cook: 45 min

Yield: 6 to 8 servings

Level: Advanced

Ingredients:

. 6 quarts hot water

. 1-pound kosher salt

. 1-pound dark brown sugar

. 5 pounds ice

. 1 (13 to 14-pound) turkey, with giblets removed

. Approximately 4 to 4 ½ gallons peanut oil

*Cooks Note: So you have the most accurate amount of oil, place the turkey into the pot you’re going to fry it in, add water until it almost covers the top of the turkey, and is at least 4 to 5 inches below the top of the pot. This amount will be how much oil you will use for frying the turkey.

Directions:

1. Using a 5-gallon upright drink cooler, place the hot water, kosher salt, and brown sugar inside and stir slowly until salt and sugar completely dissolve.
2. Add the ice and stir until the mixture becomes cool.
3. Slowly and gently lower the turkey into the container so it’s completely immersed in the brine. If not fully immersed, weigh down the turkey.
4. Cover and place in a cool dry area for 8 to 16 hours.
5. Next, remove the bird from the brine, rinse, and dry.
6. For the next 30 minutes, allow the turkey to sit in room temperature prior to cooking.
7. In a 28 to 30-quart pot, pour in the oil and set over high heat on an outside propane burner.     
8. Proceed by bringing the oil temperature to approximately, 250 degrees F.
9. Once your oil’s temperature has reached 250 degrees F, slowly lower the turkey into the oil and raise the temperature to 350 degrees F.
10. After the bird has been submerged for 35 minutes, use a probe thermometer to check the temperature.
11. Let the breast of the turkey reach 151 degrees F, then slowly remove the bird from the oil and allow to rest for 30 minutes’ minimum before carving.
12. The turkey will reach an internal temperature of 161 degrees F because of carry over cooking, so don’t be alarmed.
13. Once cooled, you’re now ready to carve and enjoy your deep-fried turkey.

The Energy Experts

Each month The Energy Experts present a blog that shares helpful information on a wide-rage of topics that involves the intersection of home and health. Are you concerned about energy savings, indoor air quality, home comfort, and family health issues? Then check in with The Energy Experts each month for more valuable information on these crucial topics.