Deep Fried Turkey Recipe (video)

[Saviolo]

We've all seen the videos! People trying to deep fry a whole turkey in a big bucket outside over an open flame. It is possible to do, but it's quite dangerous, and it's also hard to get decent results on your turkey, so let us offer this much safer (and more reliable) version of deep fried turkey!

Basically, this is a variation of the sous vide deep frying method. We cured the turkey in a salt/sugar cure for a couple of days with some lovely aromatics (and a bit of liquid smoke because we can't use a smoker at our current place). We then rinsed it off, repacked it, and cooked it sous vide until it was cooked through. We did 148F for about 4-6 hours (depending on the size of your turkey thigh). Once it was done, we let it rest and cool almost to room temp, then dredged in flour, starch, and mustard powder, and deep fried until golden.

The end results were well beyond what we had hoped. The turkey was incredibly juicy and very flavourful (if you use too much smoke it can be a bit bacony), and the texture was amazing. Turkey dark meat is quite meaty and very flavourful. One of the benefits of curing the turkey is that it is well seasoned before it even gets cooked, so you don't even need to hit the thigh with salt when it comes out of the fryer! It is already perfectly seasoned. Also, turkey thighs are *huge!* so one thigh is honestly enough for three people with appropriate side dishes (once again depending on the size of the thigh).


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[packman]

1. I cooked turkey legs last year the sous vide water bath way last year

As sort of a side dish for a family gathering where the main dish was just a turkey breast cooked the traditional way (No one wanted dark meat I was told- but, O.K. to bring the legs if you wanted)

They were FANTASTIC - the hit of the dinner and my son, who hosted the party, is begging me to do the same this year. Think I'll try frying them also after the sous vide.

[Saviolo]

2. Highly recommend it.

It was really an experiment for us. I was at the grocery store and they happened to have some broken down turkeys, so I could have got wings or thighs, but I figured the thighs would be more food.

We're both fans of dark meat, so it was a bit of a no-brainer, but we were surprised at how perfectly it worked. Skin crisped up, the meat was amazingly moist and flavourful, and cooked all the way through.

[Old Crank]

3. Ways to increase safety

Truss the bird so no wings and legs will spread out when cooking. You don't want to be fighting getting the bird out of the hot oil.
Before cooking, measure how much oil you will need. Take the trussed bird put it in the pot and fill with water to the required level. Remove bird and mark the water level. This will be your oil level and keep the hot oil from overflowing. You don't want that.
Dry the bird very well before putting the bird into the hot oil. Verticle turkey rack recommended.

[Saviolo]

6. Measuring the oil is the one place most people get it very wrong

Also, using a pot that is *just* big enough for the turkey, which doesn't give space for enough oil to effectively cook the turkey.

[asiliveandbreathe]

4. This is another reason DU is so great!!! Sous vide..cooking method..

I had no idea - short story..we were at a gathering, the roast beef was so delicious - and one of the fellows said "the meat cooked itself"..is this what he meant?? Dunno..but makes sense now..

Too, hubby had the deep fryer experience, he was outside, when he lowered the turkey... (he wasn't hurt..)..just a damn good thing he was outside..

I learned something today..SOUS VIDE..and they sell sous vide cookers everywhere..

Sous Vide..a method of cooking food, especially meat or fish, by vacuum-sealing and immersing in warm water:

"gourmet quality meals are ready in a snap using a cooking technology called sous vide"

AILAB (asiliveandbreathe)

[Saviolo]

7. We've got a few good sous vide cooking vids

It really benefits foods that need a low and slow cooking method.

We really love how brisket comes out in sous vide, and we did a char shiu BBQ pork video, as well.

[ggma]

5. Book marked!

I have a sous vide packed away! Thanks!

gg

[Saviolo]

8. Excellent!

We hope you enjoy it as much as we did!