I’ve had fried turkey once. I was on my way back to college, sophomore year, after the Thanksgiving break and I stopped to pick up my roommate. Her parents sent us on our way, packed with some delicious fried turkey leftovers. Being the food monster that I am, I suggested we nibble on some during the ride back. Well it was good alright, so good that by the time we pulled up to our dorm I was just polishing off the turkey leg, I know, real classy! But that’s a true story.
Since then, I’ve kept clear of the fried turkey because I knew I had a weakness for it. Well this year, Adam convinced me we should give it a go. We are hosting Thanksgiving at our house this year and when he told me it was much quicker and easier than roasting, I was immediately interested! We are so busy and I would give anything for simplicity.
We tested this out Monday night, started around 9pm – after a 5 hour flight delay in San Francisco – we had a turkey done by 10pm – no lie.
How is it that simple? We chose an indoor electric frier. Its a small investment up front (about $100 – cheaper if you get it on sale), but trust me, it will pay you back with the benefits and ease in only a few uses. PLUS, you can use it as any indoor fryer for french fries, fried shrimp, you name it. AND if you don’t want to fry, replace the oil with water and its a boiler – voila!
Ok here’s how it works.
- Turkey (no more than 12lbs for an indoor fryer)
- Salt & Pepper
- Peanut Oil (less than 2 gallons) – use peanut bc of the high smoke point and taste, you can really use any
We got a Butterball indoor fryer. It basically comes assembled, all we did was rince the pans and plug it in, and we were ready to go.
- Fill the fryer with oil – there is a fill line (less than 2 gallons).
- Salt & pepper the turkey – I was going for simple, but for some good recipes using one of these, this is a good book (we’ll definitely be trying some of these)
- The red indicator light will come on that the oil is heated and ready to go. Now just drop the turkey in.
- Set the timer for about 3.5 minutes per pound – this was about 9lbs, so we did 35 minutes (I would have done a little less.) You can use a meat thermometer to make sure its fully cooked.
- Then remove the turkey. The fryer even has the handy ledge for it to rest and dry on.
This was SO easy, I could not believe it, a turkey done and ready to serve in less than an hour. Do you see that golden crispy skin? Yea, it tastes awesome! Flavor injections are really popular with fried turkeys, this book comes with a great garlic one, I recommend checking it out. You can also check John’s Pinterest for other ideas.
and at the end of it all, I still got to go ‘fat kid’ on my turkey leg. Nommmm!!