Allow the bacon grease to drain of the bird as you remove it from the pot. It gets amazing crispy flavorful skin, and the meat inside isnt greasy at.
4) brine that bad boy for maximum flavor. When lifting the turkey out of the pot (and when lowering it in for that matter), slow and steady wins the race. Turkey frying tips: 1) make sure the oil isnt too high 2) make sure the turkey is 100 thawed, no exceptions 3) do it the fuck outside, no exceptions. The internal temperature of a fully cooked turkey should clock in at 180☏. For instance, if you have a 12-pound bird, leave it in the pot for 36 minutes. You’ll want to cook your turkey approximately three minutes per pound. Once you’ve got your bird safely nestled in the hot Bacon Up, maintain a temperature of 350☏ throughout the cooking process. The temperature will drop when you place the turkey in the pot. Before lowering into the hot bacon grease, make sure the turkey is dry both inside and out.īefore putting your turkey in the pot, heat grease to approximately 375☏. Add your seasonings, a dry rub and/or injection work well for deep-fried turkey. Make sure your turkey is completely thawed and that the giblets and any water/slush have been removed from the cavity. Pour the water out, dry the turkey and the pot, then fill the pot to the marked level with Bacon Up. Remove your bird and mark the water level with a marker or piece of tape. To avoid either of these mistakes, place the turkey in your pot and fill with enough water to cover every inch. Too much and it will overflow when you add your bird, too little and you won’t be able to cover the entire turkey. It’s important to make sure you fill your pot with just the right amount of grease. Very slowly lower the turkey into the hot oil, making sure to submerge it completely, and close the lid. Turn your electric turkey fryer on, and heat the peanut oil to 375 degrees. Also, make sure your frying setup is well out of the way of running children, pets and adults. Rub the turkey all over with the fried turkey seasoning, including the inside, and set aside to come to room temperature. Choose a flat, even surface in an open area away from the house. Never fry inside, on your deck, in a garage or under any structure with an overhang. When frying a turkey, it’s important to do it in a safe location. After that Thanksgiving, there was no way we were going back to boring cooking oils. The turkey fried in bacon grease was an instant hit. That’s when we married our holiday frying ritual with our love of bacon. (Bacon Up Corporate Note: we do not endorse this “creative” behavior please only use professionally manufactured equipment approved for turkey frying.)īy 2016, we were ready to experiment with our original recipe. We even had to build our own turkey fryer for the occasion. That’s long before the trend swept backyards around the nation. In fact, we’ve been deep frying a bird every Thanksgiving since 1986. Turkey frying has long been part of our family tradition. Fry a Better Bird: Tips for a Flavorful Holiday Turkey