Basic Fried Turkey Tips
It’s no secret that fried foods taste really, REALLY good! Deep frying a turkey is a popular method that can be fraught with perils, though. Hot oil can splash and burn skin and hands, boil over and catch fire and in general is a risky cooking method. But sometimes, simplicity goes a long way. There are many variations of fried turkey that can be prepared using The Big Easy® Oil-Less Turkey Fryer by Char-Broil®, but we’re here to tell you that you don’t have to do much more than prep, cook and serve to get masterful — and quick — results.
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You can – and should – absolutely consider brining your Big Easy-bound bird to ensure it’s as moist as it is delicious. Since it is not recommended to place stuffing inside the cavity of the turkey, we recommend some aromatics – things like herbs, onion, garlic and lemon – to enhance your flavor profile.
Hot Tip: Make sure you place your cooker in a level spot away from wind or other adverse weather.
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Two days before your big dinner make sure the turkey is either thawing (if frozen) or thawed and begin the brine process one day before. It seems most everyone agrees that brining the turkey is a great idea. If you like, you can also boost flavors by injecting the bird before you cook – but that doesn’t add moisture the way brining does. Follow these directions for a basic turkey brine to get a tender and flavorful turkey.
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Although it might be tempting to stuff the cavity of the turkey with your favorite edibles, you won’t want to if you are frying your turkey. The stuffing will keep the turkey from cooking evenly, making the inner meat underdone and the outer meat dry. Try making a baked stuffing recipe instead. To take advantage of the turkey cavity, try adding a few smaller aromatics such as lemon or orange slices and sprigs of fresh rosemary. These are light enough to not affect the cook time of the turkey, but can still provide tons of savory flavor.
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