Deep Frying a Turkey
Canola oil has one of the highest smoke points of all commonly used vegetable oil at 468°F (242°C).
- 8 - 10 lb turkey 3.5 - 4.5 kg
- 25 - 34 cups canola oil 6 - 8 L
- 1. Buy a turkey fryer with a sturdy and steady base and pick up a food thermometer to test the doneness of the meat and a pair of heavy-duty barbequing mitts. It's also a good idea to keep a fire extinguisher close at hand.
- 2. Buy canola oil and a turkey. Choose a fresh bird or make sure it's completely thawed before deep-frying. Remove excess fat and any parts stored inside the bird. Thoroughly dry inside and out. Do not stuff.
- 3. Get your deep-fryer ready to go. Place it outdoors, out of the wind on a level dirt or grassy area away from buildings and decks. Avoid cement. Oil stains may be difficult to clean up. Put a drip pan under the fryer.
- 4. First - determine the amount of canola oil you need by placing the turkey, breast down, on the frying stand or in the basket. Lower into the empty pot and add water to about 2 inches (5 cm) above the turkey. Remove the turkey and note the water level. Remove the water and thoroughly dry the pot.
- 5. Fill the pot with canola oil just to the required level. Using a deep-frying thermometer, heat the oil to 375°F (190 °C). This usually takes from about 45 minutes to 1 hour. Monitor the oil temperature to ensure it does not overheat.
- 6. When the oil is ready, slowly lower the prepared turkey into the fryer. For a whole turkey, estimate 3 minutes per pound (500 g) as the cooking time. Whole turkeys of about 8 - 10 lb (3.5 - 4.5 kg) and turkey parts are best for frying. Larger birds are harder to handle and the extra cooking time results in the skin and outer meat being overcooked.
- 7. Remove turkey carefully from the oil, and check the internal temperature using a food thermometer. The turkey is cooked when the internal temperature is 170°F (77°C). The meat will be juicy and tender.
|Gras saturés||3.5 g|
Cornbread and Dried Fruit Dressing
This colourful dressing has layers of flavour that allow for a delicious side dish on its own as well as blend well in the Turkey Roulade entrée.
Sage Leaf Turkey Au Jus
No need to season the turkey skin, since it will be thrown away. But first tuck lemon zest, thyme and sage leaves under the skin so these flavors can penetrate the meat.
Slow and Easy Turkey Breast with Dill
Turkey should be served more than a few times a year. Its economical, oh-so-good for an entrée and yields great leftovers for limitless recipes. Take a break from the norm of sage or rosemary and try a garden fresh, lemon-dill approach on your turkey. Canola oil lets these bright flavors shine through. Slow cooking also helps the dish retain its juices for an extra rich and effortless au jus.