Dallas (WBAP/KLIF News) – For many people, deep frying is the only way to cook a turkey. If you do it right, and keep safety in mind, deep fried turkey is juicy and delicious.
Big Billy Kinder, host of Big Billy Kinder Outdoors, Saturdays from 5:00-6:00 am on WBAP, says before you put the turkey in the kettle, make sure it’s completely thawed. Also, remove the giblets from inside the bird, and if you want to maximize the juiciness, use a marinade needle to inject some seasonings into the meat.
“If I’m gonna deep fry a turkey, I do inject, just to make sure there’s added moisture in there,” said Kinder. “You want to make sure you’re frying a turkey with the skin on, and I use, on the ski itself, an Adkins barbecue rub seasoning – lightly – just to give it a little flavor on the outside.”
Kinder says don’t overfill the kettle, and don’t let the oil get over 360 degrees for safety’s sake. Gently lower the turkey into the oil, and fry it three minutes per pound.
He doesn’t recommend frying a turkey indoors. “I go to the driveway, or some big open area that’s not directly under a tree,” he said. For obvious reasons, keep a fire extinguisher handy.
Kinder says if you want fried turkey, but you don’t want to worry about all the safety precautions, you can always try turkey fingers. He said he slices the breast into inch and a half wide strips, rolls them in flour, salt and black pepper, and then fries them like chicken.
“Boy, are they good,” he said. “You get some of that country boy cream gravy, and some of Mama’s dressing, and you’ve got Thanksgiving goin’ on!”
However you choose to celebrate the day, have a happy Thanksgiving.
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