Mastering the Art of Checking Doneness for Deep Fried Turkey

Deep frying a turkey yields incredibly moist juicy meat with a crispy golden brown exterior. However, with the quick cook times involved, it can be tricky to nail the doneness just right. Undercooked turkey poses safety risks, while overcooked turkey dries out rapidly. Luckily, there are some simple techniques to check the doneness of deep fried turkey. Follow these tips for perfect results every time.

Use a Thermometer for Accuracy

The most foolproof way to check deep fried turkey doneness is by using a food thermometer. Thermometers provide an accurate reading of the internal temperature, eliminating any guesswork

To check doneness

• Insert an instant-read thermometer into the thickest part of the thigh, taking care that it does not touch bone.

• The turkey is done when the thermometer reads 165°F.

• For accuracy, take readings in a couple different places such as the breast and wing.

• The temperature should hit 165°F in all areas.

A thermometer is the best way to ensure the turkey reaches the safe minimum temperature recommended by the USDA. Visually inspecting the turkey or timing alone are not reliable enough.

Look for Visual Cues

While thermometers are ideal, you can also check for visual signs that your turkey is cooked through:

• The skin turns a deep golden brown and becomes very crispy.

• The meat looks opaque all the way through rather than pink.

• The juices run clear rather than pink or red when pierced with a knife.

However, take these cues with a grain of salt. The Only surefire way to check doneness is with a thermometer. Relying on appearance alone risks undercooked turkey.

Take Time into Account

As a general guideline, deep frying requires about 3-4 minutes per pound. So a 12 lb turkey would take 36-48 minutes to fully cook.

However, cook times can vary based on:

• Turkey size and shape

• Type of fryer

• Outdoor temperature

• Type of oil used

• Wind conditions

So while the per/pound estimate is a starting point, always confirm doneness by thermometer. Do not rely solely on cook time.

Let It Rest Before Carving

Once the turkey reaches 165°F, remove it from the oil and let it rest 15-20 minutes before carving.

This resting period allows juices to redistribute through the meat. Carving too soon causes juices to spill out, resulting in drier meat.

The temperature will also continue to rise 5-10 degrees during the rest time. This helps ensure no undercooked portions remain.

Troubleshoot an Undercooked Turkey

If the turkey is undercooked, you can either:

• Return it to the hot oil for additional cook time. Ensure the oil is still at the proper 375°F temperature.

• Finish cooking in the oven. Place it in a pan in a 325°F oven until the thickest part of thigh reaches 165°F.

While not ideal, it is still safer to thoroughly cook an undercooked turkey using either method.

Avoid Partial Thawing

For optimal safety and even cooking, thaw frozen turkeys completely in the refrigerator before frying. Partial thawing can lead to uneven cooking.

If short on time, do a fast thaw by submerging the wrapped turkey in cold water, changing the water every 30 minutes until thawed. Cook immediately upon thawing.

Use Proper Frying Equipment

Invest in a large propane turkey fryer with an adjustable temperature dial. This allows oil to quickly rebound to the proper 350-375°F.

Do not overload the fryer with too large a bird. Overcrowding leads to uneven cooking.

Use a fryer thermometer to monitor oil temp. Fluctuations in temperature can affect cook times.

Practice Safe Deep Frying

• Deep fry outside on a flat, stable surface away from structures or trees.

• Use caution when lowering and raising the turkey to avoid burns.

• Keep an eye on children and pets since the hot oil can pose risks.

• Never leave the fryer unattended, as oil can quickly overheat.

With the right techniques and safety measures, you can master the art of perfectly fried turkey. Investing in quality equipment and following thermometer temperature guidelines are the secrets to succulent, golden turkey without the health risks. Take time to check for doneness and allow the turkey to rest before serving for spectacular results.