How & Why to Deep Fry your Bird

Some are traditionalists and like their Turkey oven-roasted. But some of us like to lock in the flavor by deep-frying our bird.

Speaking of flavorsome inject a little more. Others prefer 8 to 16 hours in a brine bath.

For safety – never fry a frozen bird. Check out YouTube videos for others who’ve failed to grasp this concept. You want your thawed and prepped bird to come to room temperature before –SLOWLY — emphasis on SLOWLY — lowering your it into the now 250-degree oil. You want at least three to four inches of oil covering the bird.

Once fully submerged, bring the oil temp to 350-degrees Fahrenheit. Check the temperature of the bird after 35-minutes. Once it reaches an internal breast temp of 151-degrees, slowly remove it from the oil and let rest for 30-minutes before carving.

Do you prefer one cooking method over the other? Who usually cooks the bird at your family’s Thanksgiving?

Subscribe to X96's News!

Get the latest music news, contests and flyaways, and more straight to your inbox with our weekly emails.

* indicates required
To Top