Hi Friends,
This year, we’ve put together some tips and menu suggestions for a deep-fried turkey. Once you’ve tried it, you’ll find it hard to resist the extra crispy, delicious skin and succulent meat. And if you’ve heard it’s too fatty or dangerous, take a minute to read over some things you may not have considered, and before you know it, you’ll be choosing your menu—with a newly liberated oven!
FOUR REASONS WE LOVE A DEEP-FRIED TURKEY
It’s Fast
Your typical 12-14 pound bird fries in about 45 minutes! Compare this with a roast turkey, which will take about 3 hours depending on your chosen method and temperatures.
Low Maintenance
It requires little maintenance from your busy holiday hands, and completely frees your oven for making or reheating stuffing, sides, or desserts instead. And no basting needed!
You’re in Control
You can choose your oil * (and your portions). Peanut oil, Paula’s preference, is low in saturated fats, contains no natural trans-fat or cholesterol, and absorbs minimally into the meat when maintained at the proper turkey-frying temperature of 350 degrees. It also produces the juiciest meat with excellent flavor and beautiful golden-brown crispiness. Though slightly fattier than roast turkey, the same rules still apply: if you’re concerned about your fat intake, choose a smaller portion and/or opt for white, skinless meat.
Cleaner & Safer
Cleaner, safer deep fryers are readily available locally and online, with a large variety of models that include most of the equipment you need. Outdoor frying in an uncovered area is still recommended and is the only option for most equipment. The indoor model in our featured video now has CSA safety certification, a built-in digital thermometer, timer, marked fill levels, and an easy-lifting basket to maintain the proper temperature and prevent spills.
So stick to our helpful instructional tips, and check out Paula’s video and simple recipe for deep-fried turkey. With a few advance calculations, you can deep-fry your bird in a neat and timely manner that gives you the flexibility to multi-task the rest of your meal:
NOW, LET’S TALK TURKEY!
What should my bird weigh?
Allow about 1 pound per person to be safe (sources recommend anywhere from ¾ of a pound for smaller eaters to 2 pounds if you want leftovers.). So the 12-pounder is a reasonable standard that fits conveniently in most turkey deep fryers and feeds a decent-sized holiday crowd.
How much time might I need to thaw it?
Assume 1 day of thawing time for every 4 pounds of meat if thawing in the refrigerator, as recommended (about 3 days for a 12-pound turkey). It is especially important to fully thaw and dry your bird when deep-frying, as water in hot oil will cause splattering.
What should I do with the giblets?
Remove them to make or bolster your gravy, if desired.
How do I know how much oil to use?
Test the fill level by placing the bird into the fryer and covering it with water, making sure the pot is no more than ¾ full. Then mark the level, remove the water, dry everything off, and add oil. You will probably need about 5 gallons, depending on the size of your bird and fryer. Remember to wear protective mitts and eyewear, have a fire extinguisher available, and save heavy libations for after you’ve turned off the fryer.
How long will it take?
Give yourself about 30 minutes to preheat the fryer, and possibly longer for an outdoor fryer in a cold climate. While preheating, you can inject the bird with a marinade for extra moisture and flavor, and rub it with oil and seasonings.
Fry your turkey for about 3 minutes per pound, until a thermometer inserted into the turkey’s inner thigh registers 165 degrees. Making sure the frying oil stays as close to 350 degrees as possible is the most important part of producing a finished bird that does not absorb too much fat and cooks safely and promptly (newer fryer models have built-in digital temperature regulation systems to help do this for you). Have a shallow, paper-towel-lined surface ready for removal from the fryer (a baking dish or roasting pan will work), and let your bird rest about 15 minutes.
What do I do with the oil and leftover meat (if we haven’t eaten it all)?
Once cooled, you can filter and reuse oil or place it back in its original bottles for disposal. Use leftover meat to make sandwiches, or try our Curried Turkey Salad (see recipe below).
*More on oil choices for deep-frying: Alternatives for those with nut allergies include any oil with a high smoke point such as canola or corn.
Curried Turkey Salad
Servings: 8
Prep Time: 10 min
Difficulty: Easy
Ingredients
1/2 cup mayonnaise
2 teaspoons curry powder
1 tablespoon lemon juice
4 cups cooked turkey, diced
1/2 cup toasted pecans, chopped
1/2 cup dried cranberries
1/2 cup scallion green and white parts, chopped
salt and pepper to taste
Directions
In a large mixing bowl stir the mayo, curry powder, and lemon juice until smooth.
Add the turkey, pecans, cranberries, and scallions. Gently fold to combine.
Season as desired with salt and pepper.
Here are some menu suggestions that you can conveniently cook before and while your bird deep-fries:
For sauciness:
Wayne’s Cranberry Sauce
Fresh and lovely cranberry sauce with a bite.
Servings: 4 to 5 cups
Cook Time: 20 min
Difficulty: Easy
Ingredients Add to grocery list
1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
Directions
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.
Serve in a side bowl with turkey or any preferred holiday dish.
Green Tomato Chutney
Recipe Courtesy of Cooking with Paula Deen Magazine
Servings: 6 pints
Difficulty: Easy
Ingredients Add to grocery list
2 pounds green tomatoes
2 pounds Granny Smith apples, peeled, cored and diced
2 medium sweet onions, diced
1 lemon, sliced and seeded
1 orange, sliced and seeded
1 clove garlic, minced
½ cup golden raisins
½ cup dried cranberries
1 ½ tablespoons mustard seed
½ tablespoon ground red pepper
1 tablespoon ground ginger
½ tablespoon ground cinnamon
2 cups apple cider vinegar
1 ½ pounds light brown sugar
6 pint canning jars, lids and bands
Directions
In a large Dutch oven, combine all ingredients. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Reduce heat to medium and cook, stirring occasionally, for one hour or until thickened. Remove from heat.
Sterilize jars, lids and bands just before using for 10 minutes in simmering water or the dishwasher. Remove one at a time when ready to fill.
While chutney is still hot, ladle into the hot sterilized jars, filling to within ¼ inch of the rim. Wipe rims with a clean damp cloth, and seal jars with lids and bands. Process in a boiling water bath for 10 minutes. Remove from water bath, and cool completely at room temperature.
Stuffing:
Good Old Country Stuffing
Recipe Courtesy of Paula Deen
Servings: 8-10 servings
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Difficulty: Moderate
Ingredients Add to grocery list
2 loaves dry white bread, recommended: Pepperidge Farm
2 cups cooked white rice
1 sleeve crushed saltines
1 lb bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 tablespoon poultry seasoning
1 teaspoon dried sage leaves
3 eggs, beaten
1/4 stick of butter
Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3-cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees.
Crumble dried white bread into a large bowl. Add cooked white rice, and crushed saltines. Saute pork sausage. Add celery and onion and saute until transparent - 5 to 10 minutes. Pour over bread and rice mixture. Add stock - mix, add salt, pepper, sage, and poultry seasoning. Add 3 beaten eggs and mix well. Add slices of butter on top. Pour into greased pan and bake until done - 45 minutes.
Mushroom Giblet Gravy:
Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
Other starchy sides:
Pumpkin Orzo
Servings: 2 servings
Prep Time: 5 min
Cook Time: 20 min
Difficulty: Easy
Ingredients Add to grocery list
1 1/4 cups chicken broth
3/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup orzo
Directions
In a medium saucepan, combine the chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.
Bread and biscuits:
Southern Cornbread
Servings: 6 to 8
Cook Time: 25 min
Difficulty: Easy
Ingredients Add to grocery list
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Directions
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Biscuits
Servings: about 3 dozen biscuits
Cook Time: 12 min
Difficulty: Easy
Ingredients Add to grocery list
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
Directions
Preheat oven to 425 degrees.
In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.
Greens:
Spinach Salad with Warm Bacon Dressing
Servings: 4
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy
Ingredients Add to grocery list
Bacon Dressing:
5 slices bacon
1 1/2 tablespoons finely chopped shallot
1/2 cup red wine vinegar
2 tablespoons honey mustard, or more to taste
Salt and freshly ground black pepper
Spinach Salad:
8 cups fresh spinach leaves, stems removed
8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced
1/2 red onion, thinly sliced
Directions
In a skillet add the bacon and cook over medium heat until crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate to drain. Roughly chop and set aside.
Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet from the heat.
For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine. Serve warm
Green Beans with Almonds and Caramelized Onions
Difficulty: Easy
Ingredients Add to grocery list
2 tablespoons olive oil
2 tablespoons butter
1 large white onion, thinly sliced
2 tablespoons sugar
1 pound fresh green beans, trimmed
1/4 cup sliced almonds, toasted
Salt and freshly ground black pepper
Directions
Add olive oil to pan and melt 1 tablespoon butter. Place onions and sugar to pan. Stir and allow to caramelize until golden brown. Add green beans, remaining butter and sliced almonds. Mix ingredients together. Season with salt and pepper, to taste.
Roasted Brussels Sprouts with Bacon and Pecans
A new twist on a holiday side dish. Brussels Sprouts everyone will rave about…even the children!
Servings: 6
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy
Ingredients Add to grocery list
2 lb. Brussels sprouts, trimmed and cut into halves
1 lb. bacon, cooked crisp and chopped
4 T olive oil
2 T Fresh Rosemary, chopped
4 T Romano, Freshly grated
4 T Whole Roasted and Salted Pecans, roughly chopped
Kosher Salt and Freshly ground Pepper to taste
Directions
In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.
Line a sheet tray with foil and spray with a non stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with bacon, pecans and Romano cheese. Salt and pepper to taste. Serve Hot.
Dessert:
Bourbon Pecan Pie: aka Douglas’ Dark Rum Pecan Pie
Servings: 6 to 8 servings
Cook Time: 35 min
Difficulty: Easy
Ingredients Add to grocery list
1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
Bon Appétit...
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Live well,
Yvonne
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