Turkey Frying Tips:
Frying a whole turkey takes extra planning, but the crispy, juicy results are well worth the effort. Follow these tips for successful frying:
Plan ahead
It takes about a half hour to prep the turkey fryer, and about an hour for the oil to heat to 375°, so build that time into your Thanksgiving schedule.
Pick the right spot
Set up your turkey fryer outdoors, on a level surface, away from your home. Place pieces of cardboard under the fryer to catch messy spills. Have a fire extinguisher nearby, just in case.
Dress for safety
It is impossible to avoid every oil splatter, so we recommend wearing closed-toe shoes, long pants, long sleeves, heat-proof mitts, and protective eyewear.
Fry patiently
Be extremely careful when lowering the turkey into hot oil; the slower, the better. Do not use a lid to cover turkey while frying.
- 1 (8- to 10-pound) turkey, thawed
- 8 tablespoons Classic Dry Rub, divided (recipe follows)
- Peanut oil, for frying (3 to 4 gallons)
- Remove giblets and neck from turkey. Remove and discard any plastic or pop-up timer, if included. Rinse turkey with cold water, and pat dry completely.
- Working from the neck cavity, use your fingers to gently separate skin from turkey breast. Rub approximately 2 tablespoons Classic Dry Rub directly on turkey breast. Cover outside of turkey with 6 tablespoons rub. Refrigerate turkey 1 to 2 days before frying.
- Remove turkey from refrigerator at least 30 minutes before frying. Place turkey on fryer rack. Line a large disposable aluminum pan with paper towels, and set aside.
- Prepare turkey fryer according to manufacturer’s instructions. Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer reads 375° (approximately 1 hour). Turn off flame.
- Using grab hook, carefully and very slowly lower turkey into peanut oil. Return turkey fryer to medium-high heat. (Maintain temperature at approximately 300°.)
- Fry until turkey reaches an internal temperature of 165°, approximately 30 minutes (3½ minutes per pound). Turn off heat. Using grab hook, slowly remove turkey from oil; place in prepared pan, and let drain. Allow to stand 20 minutes before removing from rack and carving.
- 2 tablespoons kosher salt
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon dried sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- ½ teaspoon ground dry mustard
- ¼ teaspoon ground red pepper
- In a small bowl, whisk together salt, sugar, paprika, pepper, sage, onion powder, garlic powder, zest, mustard, and red pepper. Reserve 1 tablespoon rub for Smoky White Barbecue Sauce (below). Store in an airtight container up to 2 months.
- 2 cups mayonnaise
- ½ cup apple cider vinegar
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon reserved Classic Dry Rub
- ¼ teaspoon crushed red pepper
- ¼ teaspoon kosher salt
- In a medium bowl, whisk together mayonnaise, vinegar, brown sugar, ketchup, Classic Dry Rub, red pepper, and salt. Refrigerate up to 2 days.
