Rose Paving’s Guide to the Perfect Turkey Fry

Rose PavingRose Paving / November 15, 2017   |   Recipes
Share This Article Share on FacebookGoogle+Share on LinkedInTweet about this on Twitter

Turkey in Frier

We take every project we tackle seriously, whether it’s a major paving project or Thanksgiving dinner

Here at Rose Paving, we love Thanksgiving. Combine quality time with family, good food and a little football: what’s not to love? We might have day jobs as paving professionals, but in our downtime we like to consider ourselves professional amateur chefs. So here’s a little tipsheet from our kitchen to yours: If you’re worried about a dried-out turkey, don’t roast it — Fry it. Frying a turkey guarantees a juicy and flavorful main course every time. The process can look intimidating, but it’s quicker than roasting and keeps your oven free for all those tasty side dishes. Here are a few tips for any first-timers out there.

The Turkey

When picking out a turkey to fry, be mindful of the size. Turkeys take about 3 to 4 minutes per pound to fry, but the larger the bird, the harder it can be to lower it into the pot. We recommend picking one that weighs anywhere from 13 to 15 pounds.

Safety Tip: Make sure your turkey is 100% thawed, and let it rest at room temperature before frying. Putting a chilled turkey in a hot fryer can cause the oil to bubble out of the pan: not good.

The Oil

You want to fry your turkey in an oil with a high smoke point that can also add a little bit of flavor. We prefer peanut oil, but if you or any of your guests have allergies, corn oil works great too.

Safety Tip: Relying on an estimate of how much oil to use is too risky. Instead, place your turkey in your pot and fill it with water until the turkey is a little more than completely submerged. Remove the turkey then mark the water level for an exact oil measurement.

The Fry

Whether you’re using a turkey stand or a fryer basket, you need to secure the bird’s wings and legs with some twine for an even cook. For some extra juiciness, use a flavor injector to fill the turkey with something that has a fat content, like melted butter or broth.

Safety Tip: Keep the burner at least 20 feet away from any structure (perhaps on a nice, smooth paved surface?) and keep a fire extinguisher handy, just in case. Remember, you can’t put out an oil fire with water.

 

However you cook your turkey, we hope you enjoy your holiday. Happy Thanksgiving from our Rose Paving family to yours!