I’ve been deep frying our turkey for at least 8 years following the instruction here, and we’ve always been very pleased with the results. This year, I used cottonseed oil instead of peanut oil for the first time, and the bird came out as black as a cannon ball. I was there to ...
Cook Time: 50 mins Total Time: 1 hr 50 mins Jump to recipeSavePrint Deep-frying a turkey is one way to get a juicy and beautifully golden bird. Plus, the skin gets extra crispy, and it takes a fraction of the time of roasting (when we deep-fried our 12-pound turkey it took about...
The dual deep fryer is an excellent addition to any home or commercial kitchen. With 2x6L removable baskets, it allows for the frying of two different foods at two different temperatures, saving time and effort. However, it is recommended not to fill the basket more than halfway for safety...
In a turkey fryer or an 18-quart or larger stockpot, bring the oil to 400°F; this can take up to an hour. Remove the turkey from the brine and pat it dry inside and out with paper towels. Transfer the turkey to a frying basket, breast side up. Lower the turkey into the hot o...
When setting up the burner, make sure you’re doing so on a flat, even, sturdy surface, and that every prong of the burner’s base is flush to the ground. That probably sounds like some unnecessary common sense, but you’d be shocked at how dangerous deep frying a turkey can be, ev...