Jive Turkey Deep-Fried Turkey
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
50
Sourness
47
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Preheat the oil to 350°F
2
Completely thaw the turkey
3
Remove giblets and neck, reserve for other uses
4
If present, remove and discard any plastic pieces such as leg holder and pop-up timer
5
Rinse turkey well with cold water; drain cavity
6
Dry turkey completely with paper towels
7
Generously rub the front and back of the outside of the turkey with the dry rub
8
Separate the skin covering the breast and insert dry rub under the skin
9
Pull the neck skin to the back and twist wing tips to the back, holding the skin in place
10
Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher's twine
11
Place the turkey breast side down on an upright stand designed for poultry frying
12
Wearing protective gloves or heavy oven mitts and using a hook or tong to hold the bird away from you, very slowly lower the turkey into hot oil
13
Be cautious of splattering oil
14
Maintain oil temperature at around 350°F
15
Fry turkey for 3 1/2 minutes per pound
16
Slowly lift from oil and place on a metal sheet pan or tray
17
Use caution, as hot oil will drain from the bird
18
Check for doneness
19
Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 170°F or above
20
Let rest for 15 minutes
21
Carefully carve with a sharp knife
22
Preheat the oil to 350°F
23
Completely thaw the turkey
24
Remove giblets and neck, reserve for other uses
25
If present, remove and discard any plastic pieces such as leg holder and pop-up timer
26
Rinse turkey well with cold water; drain cavity
27
Dry turkey completely with paper towels
28
Generously rub the front and back of the outside of the turkey with the dry rub
29
Separate the skin covering the breast and insert dry rub under the skin
30
Pull the neck skin to the back and twist wing tips to the back, holding the skin in place
31
Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher's twine
32
Place the turkey breast side down on an upright stand designed for poultry frying
33
Wearing protective gloves or heavy oven mitts and using a hook or tong to hold the bird away from you, very slowly lower the turkey into hot oil
34
Be cautious of splattering oil
35
Maintain oil temperature at around 350°F
36
Fry turkey for 3 1/2 minutes per pound
37
Slowly lift from oil and place on a metal sheet pan or tray
38
Use caution, as hot oil will drain from the bird
39
Check for doneness
40
Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 170°F or above
41
Let rest for 15 minutes
42
Carefully carve with a sharp knife