![]() ![]() To measure the amount of oil needed to fry the turkey, put the turkey in the fryer, add water to top of turkey, and mark the water line with a crayon or marker. Transfer the turkey to a serving platter and serve. The internal temperature will rise to 165 degrees F while resting. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, roughly 45 minutes. ![]() Make sure the oil maintains its temperature while frying. Once the oil is hot and the turkey is at room temperature, very carefully lower the turkey into the hot oil. Remove the turkey from the refrigerator and let it come to room temperature. Refrigerate overnight or up to 24 hours.įill the electric deep-fryer with peanut oil and preheat to 400 degrees F, (it will take about 1 hour for the oil to come to temperature). Put the turkey on a large sheet tray and cover with plastic wrap. Separate the skin from the breast meat and massage the rub onto the meat with your hands. Sprinkle the spice rub inside the cavity of the turkey and on the skin. Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. After measuring the amount of oil needed for the deep-fryer, dry the turkey well, inside and out, before proceeding. ![]()
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