How to Deep-Fry a Pasture-Raised Turkey

Method

Directions

1. 1
   Thaw your pasture-raised turkey properly. This is critical — putting a partially frozen or frozen turkey in a hot fryer can cause a fire, explosion, or large oil spill. Check the inside cavity for frozen spots. Allow 3 to 6 days in the fridge, about 6 hours per pound. Medium (12-15 lb): 3-4 days. Large (15-16 lb): 4-5 days. X-Large (18+ lb): 5-6 days. Leave the turkey in its original unopened plastic, breast side up on a pan or in a bowl. Remove the neck and giblets.
2. 2
   Pat the outside and inside of your turkey dry with paper towels. If you have time, place the thawed bird uncovered in the fridge to dry further — circulating cool air reduces moisture on the skin and minimizes oil pops. When you're ready to cook, take it out and let it sit at room temperature for 30-60 minutes (great to do while the oil heats).
3. 3
   Peanut oil is preferred for deep-frying turkey, but canola also works. Set your fryer on concrete a good distance away from your house. It will take 20 to 30 minutes to heat the oil to 350 F. While the oil heats, secure your turkey in the fry basket and lift hook — facing down, neck end first, cavity on top. Wear goggles, long sleeves, and gloves. Turn off the propane before slowly lowering the turkey into the fryer to prevent splashing and boil-over. Once submerged, turn the burner back on and adjust until the oil returns to 350 F.
4. 4
   Pasture-raised turkeys are slightly leaner than typical grocery store turkeys, so fry only about 2.5 minutes per pound (vs. 3.5). Watch the bird and the oil temp — air temperature and wind can change it quickly. When the bird is close to done, lift it out of the oil and check that the internal temperature has reached 165 F.
5. 5
   Carefully remove the turkey and place it on a wire rack to let oil drain. The rack helps keep the bottom skin super crispy. Rest at least 30 minutes before carving to redistribute juices and keep the meat moist.
6. 6
   The oil itself will keep — make sure no turkey pieces are left in it if you plan on saving it. You can reuse this oil up to 4 or 5 times (it retains some of the spices from previous cooks, adding flavor).