Deep-fried turkey

Recipe by: Darina Allen

Who but the Americans would have thought of deep-frying a turkey? I bet you are deeply sceptical — so was I. But I’ve become quite an enthusiast, it is such fun and a much faster way to cook the bird. But NEVER leave the deep-fryer unattended

Deep-fried turkey

SERVES

8

PEOPLE

COOKING TIME

45

MINUTES

Ingredients

  • 1 x 4.4 – 5.4kG (10-12lb) organic or free-range turkey, brined overnight

  • For the brine:

  • 6 litres (10 ½ pints) water

  • 600g (1 ¼ lb) salt

  • To cook:

  • Enough oil to cover - peanut is good, in America they use pomace

Method

  1. dd the salt to the water and stir to dissolve. Put the turkey into a deep stainless-steel saucepan or bucket, or a plastic bucket. Cover with the brine and a lid and chill for 24 hours. Drain and dry well. This is of course optional, but it hugely enhances the flavour of the turkey.

  2. To cook the bird, you’ll need a large deep pot, preferably with a turkey tray, lift hook and thermometer. If you don’t already have a suitable pot, there are several options on the internet so get Googling. Grill gloves or thick oven mitts are also worth having.

  3. Carefully choose a safe, level spot preferably concrete on your patio or close to the door in the garage. Set up the gas burner and cylinder. Remove the turkey from the brine. Lift the empty saucepan onto the propane burner. Lower the turkey into the pot, cover with water, mark the level on the side of the pot — the waterline should be at least 10 - 12.5cm (4-5 inches) from the top of the pot.

  4. Remove the turkey onto a tray, pour out the water and dry the pot. Fill to the water mark with oil. Turn on the heat and warm the oil gradually to 190˚C/375˚F. Meanwhile, drain and dry the bird meticulously both inside and out. Insert the lifting hook and impale the turkey neck downwards on the tray (there are several designs so follow instructions on your model.)

  5. When the temperature reaches 190˚C/375˚F, turn off the heat.

  6. Gently and gradually lower the turkey into the hot oil. Relight the burner, maintain the oil temperature at 180˚C/350˚F and cook for 40-45 minutes allowing 3 – 3 ½ minutes per 450g (1lb).

  7. Slowly and carefully, lift the turkey out of the hot oil allowing it to drain over the pot for a few seconds and transfer to a tray. Insert a meat thermometer into the thickest part of the thigh). The internal temperature should read 75˚C/165˚F. Allow to rest for 15-20 minutes.

  8. Serve on a large platter. Carve and serve with all the trimmings.

  9. Be super careful: It may be prudent to keep a fire extinguisher close by and, I REPEAT, NEVER LEAVE UNATTENDED!

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