This story is part of and contains tips for optimizing the holiday season.
When frying everything tastes good, even the Thanksgiving turkey. But roasting a turkey is a serious endeavor and, as countless flaming YouTube videos show, is incredibly dangerous if done wrong. Here are some tips on how to cook turkey – and what you should not do.
Obtain the right equipment first.
There are turkey fryers, and you should get one if you want to roast your bird. The cobbling together of a homemade rig is not advisable for safety reasons. In a commercial turkey fryer, however, you have several options.
This oil-free turkey fryer is ideal for anyone looking to squeamish with a literal tub of scalding hot fat and there is no used cooking oil for disposal – but it is not technically fried (in the same way fried food is technically not fried, but it is still nice and crispy). It uses a propane tank and infrared heat to "fry" the turkey, and houses birds up to 16 pounds.
This electric fryer is the only real thing (so far it deepens your turkey in a pool of oil). There is an oil drain valve for easier cleaning and it will take a turkey up to 20 pounds; However, we recommend not trying to get the most out of it. The company claims that it is safe for indoor use, but after some reviews, you might still want to put it in the garage because the smell of roast turkey permeates the room – not so good when it leads to eating a lot of three Days later, when it is still in the air.
This is your traditional outdoor turkey fryer with a portable gas burner and a huge metal pot. It also contains a turkey stand and a load hook, an aluminum frying pan, a perforated frying basket and a thermometer. The use requires more care and should never be used ever indoors, but your 20-pound turkey should also fit in this.
Be sure to use the thermometer to keep an eye on the oil temperature, because if it gets too hot, it may go into a fire in a moment. You need a propane tank to which you can connect.
Choosing the right oil
Manufacturers of the Bayou Classic turkey fryer recommend peanut oil because the high 450 degree Fahrenheit smoke point allows the oil to set the right temperature to properly roast the turkey without burning it.
Canola, another popular frying oil, has a smoke point of only 400 degrees and turns your turkey into charcoal if you're not careful.
When it comes to peanut allergies, corn oil also has a 450 degree smoke point, but tastes a little less neutral than peanut oil.
Whatever you do, do not use extra virgin olive oil: in addition to being taken to the poorhouse, five gallons of it produce a raging inferno at 350 degrees – the smoke point is only 320 degrees.
Read more about Chowhound: A Guide to Common Edible Oils
How to Fry a Turkey
If you are not yet afraid, read the recipe for a Chowhound deep-fried turkey (with a southern rub and dry turkey overnight instructions) – step-by-step instructions for frying a turkey Turkey to guide you through the process in more detail.