Let’s Talk (deep fried) Turkey and other yummy fried foods!!!

Well it’s turkey time across America. This week people the country are preparing for their Thanksgiving dinners. So many people have different opinions as to which is the best way to cook a turkey, such as: whether to brine the turkey first (a process which is similar to marination); dry rub or marinades; or whether to tress it or not. However, I think that we can all agree that we want it to be easy to make, flavorful and moist. For years, I have heard about deep-frying a turkey.

As one might anticipate, deep-fried turkey is found in Southern cooking (along with deep-fried anything!). It’s a Southern tradition to deep-fry foods – anything ranging from pickles to Oreos. Seeing as it’s almost Chanukah, I thought this would be a great idea for a Thankgiving class with a Chanukah twist. Those who have tasted it say there is nothing like it. However, when I watch an episode on TV or YouTube about frying turkeys, they all say how dangerous it can be with the hot oil, you need to do it outside, and it becomes a big production.

After much research and testing, I have found a solution. I recently did a cooking class for AHC Appliances in Cedarhurst with the focus of the class being Thanksgiving. Sandy Tau,the owner of AHC, sells indoor tabletop turkey fryers. This made it so easy! We didn’t have to stand outside in the freezing cold and it was safe and so easy to use. The turkey was so moist, juicy and flavorful — and cooked in under an hour. Once it was ready, I used my food thermometer to make sure it was cooked to the correct temperatures. You can see pictures and video on my Instagram page of the turkey being cooked.

Using an electric indoor fryer is a great way to get that crispy texture and delicious flavor without having to brave the elements. Given the high temperatures and inherent dangers of cooking with hot oil, be sure to follow these simple instructions:

• Make sure you use a fresh turkey, at room-temperature and make sure it is VERY dry; I pat mine down with paper towels so there is no moisture or water droplets on the turkey.
• Remove and discard the neck and giblets. I froze my turkey neck to throw into my next batch of chicken soup.
• Add oil to the fryer, but do not exceed the maximum fill line. Preheat oil in the fryer to 375° F. That’s the magic trick to cooking something in oil so that it doesn’t taste oily or greasy. If the turkey is cold, it will lower the oil temperature and result in a greasy end-product. Note that you need a lot of oil to submerge the turkey in – so be sure to fill up to the maximum fill line.
• Once the oil is heated, slowly and carefully lower the turkey into the fryer. Set the timer and cook the turkey about 3 to 4 minutes per pound. (For example, cook a 14 pound turkey for approximately 50 minutes.)
• Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.
• When the turkey is done, slowly and carefully lift it from the pot and place it in a pan or on paper towels to drain.
• Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.

Deep-Frying Tips:

• If your turkey is 14 lbs. or less, you can deep-fry it whole. If it’s 15 lbs. or more, separate the legs and thighs from the breast and fry them separately;
• Be sure your turkey is completely thawed.
• Remove any excess fat.
• Do not stuff you turkey when deep-frying. Cook the stuffing separately.

Deep-Fried Oreos