I just wanted to say “Happy Thanksgiving” to the greater San Jose area. OK…OK. I also want to share on some tips with you about how to properly fry a turkey. It’s a scientific fact that frying is the absolute best way to prepare your turkey. It will be when I start writing science books, anyway. Fried turkeys are moist (not greasy) and have amazing flavor. There is tons of information online about the process so I just want to give you a few helpful pointers.
- Buy a (15 pounds or less) turkey. Larger birds don’t cook evenly. If necessary fry 2 smaller birds. No big deal. Don’t be lazy! IT’S FRIGGIN’ THANKSGIVING!!
- Don’t stress about buying the right Turkey Fryer. There are a ton of them on the market now and they will all work just fine.
- Before you unwrap your turkey, place it in the fryer and fill it with water until the water level is about 2 inches above the turkey. Remove turkey and mark the water level with a crayon. This is how much peanut oil you need.
- Marinate turkey overnight. Use your favorite injectable marinade. There are plenty out there. You are losing most of the benefit of frying a turkey if you don’t use an injectable marinade.
- Bring your oil to temperature of 350 degrees. This will take about 30-45 minutes depending on the temperature outside. This year seems particularly cold in San Jose.
- Once you have your turkey on the stand (legs up), lower it SLOWLY into the oil. No kidding. This is the point where most accidents happen. If you drop the turkey in, the oil will overflow and cause a fire.
- Fry the turkey for 3 ½ minutes per pound.
- Do not let the oil go above 350.
That’s it! Time to eat. Happy Thanksgiving, San Jose! Time for Football and Newcastles!