The Secret to a Show-Stopping Turkey: Mastering the Art of Deep-Frying
A Juicy Revelation
Deep-frying a turkey is a game-changer. With a cooking time of just 40 minutes, you’ll be left with a bird that’s incredibly juicy, surprisingly grease-free, and boasting crispy skin that’s simply irresistible. The key to achieving this culinary masterpiece lies in the preparation – specifically, smearing the turkey with a carefully crafted rub and allowing it to penetrate overnight.
Rubbing It In
Our expertly blended rub recipe features a unique ingredient: filé powder, a powdered sassafras leaf commonly used in Southern cuisine, particularly in Louisiana. This subtle addition imparts a hint of woodsy flavor to the rub. Be sure to find it in the dried-spices section of your local grocery store.
Choosing the Right Oil
Peanut oil is the ideal choice for deep-frying, thanks to its exceptionally high smoke point and neutral flavor. But how much oil do you need? Try this clever trick: place the turkey in the frying pot, cover it with water, and then measure the water level. This will give you the perfect amount of oil required.
Gear Up for Success
Invest in a reliable propane turkey fryer, complete with a base, pot, turkey rack, and thermometer. Don’t forget to wear heatproof rubber gloves and safety goggles to protect yourself during the frying process. And, as a precaution, keep an all-purpose fire extinguisher nearby.
Plan Ahead
Allow ample time to thaw your turkey and let the rubbed bird sit in the fridge overnight to allow the flavors to meld together. When it’s time to fry, ensure your oil has sufficient time to heat up – ours took around 40 minutes to reach the ideal temperature.
The Recipe
Rub:
- 1/2 cup packed dark brown sugar
- 6 tablespoons dry mustard, such as Colman’s
- 6 tablespoons kosher salt
- 2 teaspoons filé powder
- 2 teaspoons hot paprika
- 1/2 teaspoon freshly ground black pepper
Turkey:
- 1 (15- to 18-pound) fresh turkey
- Peanut oil for frying (about 4 gallons)
Yield: 10 to 12 servings
Difficulty: Medium
Total Time: 2 hours, plus overnight dry brining time
Active Time: 25 minutes
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