Turkey Fry

Frying a turkey can make for a delicious Thanksgiving feast, but it can also be daunting and unsafe if done incorrectly. We sat down with Chef Josh Feathers, who mans our classic Thanksgiving turkey fry and peanut soup lunch on the Main House Lawn, for his process, tips and techniques on frying the perfect bird! His biggest piece of advice: Brine the turkey 48 hours before frying.

To begin your turkey fry, first brine or inject your turkey 48 hours prior to frying.

Next, remove the bird from any brine or wrapping and let it air dry for a few hours in the refrigerator to dry the skin slightly.

To actually fry the bird, preheat your oil to 400ºF and pat off any excess moisture with paper towels. Slowly lower the bird into the oil and set the thermostat to 325ºF.

The bird should cook for four minutes per pound, or until 160ºF internal temperature. Let your turkey rest for 30-40 minutes before carving.

Important safety tips to keep in mind when cooking the turkey:

1. Fry the turkey outside at a safe distance from your house without any debris on the ground. Have an extinguisher in close reach.
2. Never try to fry a frozen or partially frozen turkey.
3. Dry the exterior of the bird before frying.
4. Always cook to a minimum internal temperature of 165ºF.
5. Allow your bird to rest for a minimum of 30-40 minutes, or half of the time it took to fry.