WEBVTT - How Do You Deep Fry a Turkey?

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<v Speaker 1>Welcome to brain Stuff, a production of I Heart Radio,

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<v Speaker 1>Hey brain Stuff, Lauren fogelbam here. Properly deep frying a

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<v Speaker 1>turkey can make you a hero of your next holiday dinner.

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<v Speaker 1>When done right, a deep fried turkey is a juicy,

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<v Speaker 1>crispy alternative to roasted, which can be easily overcooked or undercooked. However,

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<v Speaker 1>deep frying involves cooking with a large amount of very

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<v Speaker 1>hot oil. That's why it must be executed with caution

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<v Speaker 1>and precision. You need to plan your turkey fry several

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<v Speaker 1>days in advance for reasons of both safety and flavor.

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<v Speaker 1>And even if you're never planning on doing this, perhaps

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<v Speaker 1>because like me, you injure yourself pan frying food. Hopefully

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<v Speaker 1>you'll find the process as fascinating as I do. But okay,

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<v Speaker 1>before you even start thinking about frying, get all the

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<v Speaker 1>equipment you could possibly need together, including a fire extinguisher

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<v Speaker 1>safe for use on oil fires because you never know. Also,

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<v Speaker 1>you'll need a few aluminum roasting pans, kitchen towels, tongs,

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<v Speaker 1>and both a meat thermometer and an oil thermometer. Plus

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<v Speaker 1>make sure you have a hook to lower and lift

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<v Speaker 1>the turkey into and out of the oil. This is

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<v Speaker 1>not a hands on kind of project. Also, be sure

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<v Speaker 1>that you have a safe spot for frying, a flat

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<v Speaker 1>and fireproof surface, not your wooden deck. Please and plan

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<v Speaker 1>to have someone stay with the turkey the entire time

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<v Speaker 1>it's in the fryer, and decide how you will discard

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<v Speaker 1>the used oil ahead of time. You can save it

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<v Speaker 1>for reusing, or throw it away in a disposable container

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<v Speaker 1>once it's cooled, or check with your local government. Lots

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<v Speaker 1>of cities and municipalities have disposal or even recycling programs

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<v Speaker 1>for cooking oil. Just don't pour it down any of

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<v Speaker 1>your drains. Once you're all prepped, you can proceed to

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<v Speaker 1>step one, choosing your turkey. You're going to want to

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<v Speaker 1>opt for a smaller turkey. You want a bird that's

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<v Speaker 1>about a quarter to a third of the size of

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<v Speaker 1>your fryar's pot. That will leave plenty of room for

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<v Speaker 1>the oil to completely surround the bird once you submerge it.

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<v Speaker 1>Attend to twelve pound turkey that's about four and a

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<v Speaker 1>half to five and a half kilos is a good

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<v Speaker 1>size for most outdoor fryers. Make a note of the

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<v Speaker 1>turkey's weight. A plan to fry the turkey for three

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<v Speaker 1>to three and a half minutes per pound. Step one B.

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<v Speaker 1>After you get your bird home and before you do

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<v Speaker 1>anything else, put it in your fryer pot and fill

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<v Speaker 1>the pot with water just to the point that it

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<v Speaker 1>covers the bird. Remove the turkey, and then mark the

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<v Speaker 1>water level. That's the level to which you'll want to

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<v Speaker 1>add oil when it comes time for frying. Okay, Step

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<v Speaker 1>two thaw and brine the turkey. Dumping a frozen bird

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<v Speaker 1>in hot oil can cause an explosion, so be sure

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<v Speaker 1>to allow enough time to completely thaw out your turkey.

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<v Speaker 1>It's easiest to thaw in the fridge over the course

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<v Speaker 1>of a few days. You can even keep it in

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<v Speaker 1>its original packaging and just PLoP it in one of

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<v Speaker 1>those roasting pans to catch the juices. But for how

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<v Speaker 1>long you want to allow? Twenty four hours of thawing

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<v Speaker 1>time per every five pounds or two kilos of turkey weight.

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<v Speaker 1>If you're working with the aforementioned ten to twelve pound

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<v Speaker 1>turkey that'll fit most outdoor fryers, that means you're looking

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<v Speaker 1>at about two full days or forty eight fifty eight

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<v Speaker 1>hours to be precise. During the final eighteen to twenty

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<v Speaker 1>four hours of thawing, or once it's totally thought if

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<v Speaker 1>you like, it's time to start wet brining your turkey,

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<v Speaker 1>because when you fry a turkey, you won't be able

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<v Speaker 1>to stuff the cavity with aromatics like you can when

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<v Speaker 1>you roast one, and any rubs or fresh herbs on

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<v Speaker 1>or under the skin would wash away or burn. But

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<v Speaker 1>brining gives you an opportunity to flavor the meat before

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<v Speaker 1>cooking it and to tenderize it. There are lots of

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<v Speaker 1>recipes for brine's on the internet, but the basic is

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<v Speaker 1>one and a half cups of salt and a cup

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<v Speaker 1>of sugar dissolved in a gallon of water. For our

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<v Speaker 1>metric friends, that's about three hundred and sixty million liters

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<v Speaker 1>of salt and two hundred forty million laters of sugar

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<v Speaker 1>in about three point seven liters of water. You can

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<v Speaker 1>also add herbs or spices. Check out a few recipes

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<v Speaker 1>and see what sounds good. Once made, refrigerate the brine

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<v Speaker 1>until it's forty degrees are in height that's four degrees

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<v Speaker 1>celsius or colder. Then place the turkey in a brining

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<v Speaker 1>bag or large pot. Pour the brine in and seal

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<v Speaker 1>or cover brine for eighteen to twenty four hours in

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<v Speaker 1>the fridge. What's happening during this step is that, through

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<v Speaker 1>the power of osmosis, the meat absorbs some of the

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<v Speaker 1>liquid and the salt d nature's proteins in it. Proteins

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<v Speaker 1>are these big, folded up messes of molecules like necklaces

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<v Speaker 1>that have somehow merged while sitting in your jewelry box,

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<v Speaker 1>or like a string after your cat or child has

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<v Speaker 1>gotten to it. Salt relaxes some proteins, making muscle fibers

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<v Speaker 1>less tough, and letting water, molecules and anything else that's

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<v Speaker 1>in the water move in and hang out. But then,

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<v Speaker 1>because you want the effects of the brine without that

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<v Speaker 1>extra moisture, we come to step three, drying the turkey.

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<v Speaker 1>After your bird is brined for eighteen twenty four hours,

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<v Speaker 1>you want to let it dry out. This step takes

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<v Speaker 1>an entire day, but it helps create a crisp skin

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<v Speaker 1>by preventing the skin from seaming during the fry. So

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<v Speaker 1>clear a shelf in your fridge and place a drying

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<v Speaker 1>rack in or over a large shallow roasting pan. Remove

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<v Speaker 1>the turkey from the brine, Discard the brine. Pat the

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<v Speaker 1>turkey dry and place the turkey on top of the

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<v Speaker 1>rack and let it drip dry in the fridge uncovered

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<v Speaker 1>for twenty four hours. Then step three it's time to fry.

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<v Speaker 1>Remove the turkey from the fridge, place it in a

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<v Speaker 1>clean aluminum pan, and let it sit at room temperature

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<v Speaker 1>four thirty to sixty minutes. This will help the turkey

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<v Speaker 1>cook faster and more evenly. Meanwhile, set up your fryer

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<v Speaker 1>according to the manufacturers instructions. Add your oil just to

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<v Speaker 1>the fill line that you marked previously. Peanut oil, corn oil,

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<v Speaker 1>canola cotton seeds, saff flower, soybean, and sunflower oil are

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<v Speaker 1>all good options. Follow the instructions for bringing the oil

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<v Speaker 1>up to the proper frying temperature, which is three hundred

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<v Speaker 1>and fifty degrees fahrenheit or one seventy six degrees celsius.

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<v Speaker 1>Using your hook, very slowly submerge the turkey into the

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<v Speaker 1>hot oil about a quarter of the bird of time,

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<v Speaker 1>and wait one to two minutes between each move. Lowering

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<v Speaker 1>the turkey slowly allows the oil to better maintain the

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<v Speaker 1>proper frying temperature. Remember, the cool bird will lower the

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<v Speaker 1>oil's temperature, so you want to give the oil time

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<v Speaker 1>to heat back up to the optical temp. If you

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<v Speaker 1>submerge the turkey too fast, the temperature of the oil

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<v Speaker 1>may drop below frying temperature, and then you'll just be

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<v Speaker 1>boiling the turkey and oil frying seals in the juices.

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<v Speaker 1>Boiling releases them. Fry the turkey for about three to

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<v Speaker 1>three and a half minutes per pound until the internal

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<v Speaker 1>temperature is a hundred and sixty degrees fahrenheit or seventy

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<v Speaker 1>one degrees celsius. The U s d A instructs as

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<v Speaker 1>to cook poultry two hundred and sixty five degrees fahrenheit

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<v Speaker 1>or seventy three celsius. But when you take your turkey

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<v Speaker 1>out one sixty degrees, it will continue to cook from

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<v Speaker 1>the residual heat, a phenomenon that chefs sometimes call carry

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<v Speaker 1>over cooking. If you leave your turkey in the oil

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<v Speaker 1>all the way until it reaches one sixty five, it

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<v Speaker 1>will continue cooking and reach a final temp above that,

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<v Speaker 1>maybe a hundred and seventy degrees fair in height or

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<v Speaker 1>seventy six degrees celsius, and the turkey will be dry.

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<v Speaker 1>When you do remove the turkey from the fryar with

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<v Speaker 1>your hook transfer it to a clean aluminum roasting pan

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<v Speaker 1>to allow it to drain. The moments after your turkey

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<v Speaker 1>comes out of the fryar are a good opportunity to

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<v Speaker 1>add extra flavor. A lot of cooks like to sprinkle

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<v Speaker 1>a dry rub on the bird at this point. Finally,

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<v Speaker 1>step four rest both you and the turkey. This is

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<v Speaker 1>perhaps the most important step for a juicy turkey. Once

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<v Speaker 1>the turkey is done, loosely cover it with foil and

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<v Speaker 1>let it rest for at least thirty minutes before you

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<v Speaker 1>carve it. Basically, you want to allow the meat of

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<v Speaker 1>the turkey to cool down. As it cooks, the muscle

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<v Speaker 1>fibers in meat firm up, pushing juices outward. By resting

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<v Speaker 1>the turkey or a steak for that matter, you're letting

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<v Speaker 1>those fibers relax and allowing juices inside to redistribute. If

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<v Speaker 1>you carve it too early, the juices will flow out

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<v Speaker 1>and your turkey again will be dry. Once you've let

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<v Speaker 1>the turkey rest, harve as usual and enjoy your feast.

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<v Speaker 1>Today's episode was written by Shawn Chattis and produced by

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<v Speaker 1>Tyler Clang. Brain Stuff is production of iHeart Radio's How

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<v Speaker 1>Stuff Works. For more in this and lots of other

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<v Speaker 1>tasty topics. Visit our home planet, how stuff Works dot com,

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