How to Deep-Fry a Turkey
FRYING YOUR THANKSGIVING turkey is a vibe—it sets a mood that says, “I am celebrating this holiday 110 percent, but it’s going to be fun and chill, and we’re going to be outside.” In regard to the finished product, fried-turkey enthusiasts utter a common refrain: “It’s the best turkey I’ve ever had.” They rave about how deep frying produces beautifully browned skin and juicy meat. Having never tried it myself, I was excited by the prospect—but I also imagined it as a daunting, even scary, endeavor.
After studying dozens of recipes, I fried my first turkey on Thanksgiving Day in 350-degree oil until the thickest part of the breast registered 160 degrees. It was drastically overcooked. The problem was that while the turkey rested, its temperature kept rising due to carryover cooking (an effect that causes food to continue to cook after being
