Actually, I deep-fried my turkey a couple of years ago, and I’ll be doing it again this year, though not for Thanksgiving – we’ll be out of town with family. When I last had Thanksgiving dinner at my house, I decided to go the deep-fried route. After all, the method has quite a few advantages over roasting. The bird takes an hour to cook instead of four or more, the resulting product is very tender and much moister than a comparable roast turkey, and the skin is crispy and tasty beyond belief. On the other hand, there’s that issue with potentially burning down your house and, worse yet, risking the possibility of third degree burns over your entire body! Yep, that’s what makes it attractive to guys. There’s nothing more exciting than risking your life to deliver dinner to the family.
All levity aside, this is actually an activity you should NOT ENTER INTO LIGHTLY. I highly recommend that you read up on the safety issues associated with outdoor fryers well before you try this. Get a good turkey fryer, not a cheap one. This means sturdy, heavy, and with regard to the burner, powerful but controllable. Read all instructions. Then read the accounts of others who’ve done it successfully, i.e., without burning down the house or ending the day in the emergency room.
I strongly suggest that you look at Alton Brown’s recipe at http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe/index.html. Alton actually goes overboard on the safety aspects, but I must agree with most of his recommendations, especially the part about having a fire extinguisher handy!
I followed most of Alton’s instructions, starting with brining the turkey for 16 hours before frying. This is accomplished by icing down the turkey in a large cooler and immersing it in brine containing ice water, kosher salt, and brown sugar. This process will keep the turkey moist, improve the browning of the skin, and dramatically enhance the flavor.
I did NOT build a turkey derrick, as Alton suggests in his video, but otherwise I followed his safety recommendations. He suggests that you place the turkey into the oil at 250 degrees, then bring the temperature up to 350. Removing the turkey at an internal temperature of 151 degrees will result in a final internal temperature of 160 or so. I prefer to go a bit higher than that, so I removed the turkey at 160 and it drifted up to about 172.
The result is shown below. I think everyone should try this at least once. Once you do, you may never go back to roasting. One final suggestion: don’t drink too much beer until the turkey is safely on the platter!