Classic Deep-fried Turkey
By Waring Pro
Classic Deep-fried Turkey
By Waring Pro
Yield/Serves:
Makes 10 to 12 servings
- 1 (13 to 14 lb.) free range turkey
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 2½ gallons of good-quality oil
What’s good for the chicken is good for the turkey. Maybe even better. We love how rotisserie frying creates extra-crisp skin while keeping meat tender, juicy and packed with incredible flavor—no basting required. Best of all, you'll have more room in the oven for side dishes and pie.
This recipe was tested with the Waring Pro® Rotisserie Turkey Fryer and Steamer. Be sure to follow all the rotisserie use and frying directions from the owner’s manual for proper operation and safety procedures.
Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts. This can be done by sliding your hand between the skin and the breast meat, creating a pocket for the spices.
Once the turkey is seasoned and trussed, let it sit covered and refrigerated for at least two hours, or as long as overnight.
Allow enough time to bring the turkey to room temperature; fill the fryer with your preferred oil and heat it to 350°F.
Insert rotisserie spit through center of seasoned turkey and attach securely to the rotisserie bar.
Slowly lower turkey into heated oil and fry for 3 to 3½ minutes per pound. When the breast of the turkey reads 165° to 170°F, it is done. Note: always remove meat thermometer from turkey before resuming frying.
Carefully remove fryer basket from oil. Loosely cover turkey with aluminum foil and let it rest for at least 15 minutes before carving.
Slice, serve and let the compliments begin!
This recipe was tested with the Waring Pro® Rotisserie Turkey Fryer and Steamer. Be sure to follow all the rotisserie use and frying directions from the owner’s manual for proper operation and safety procedures.
Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts. This can be done by sliding your hand between the skin and the breast meat, creating a pocket for the spices.
Once the turkey is seasoned and trussed, let it sit covered and refrigerated for at least two hours, or as long as overnight.
Allow enough time to bring the turkey to room temperature; fill the fryer with your preferred oil and heat it to 350°F.
Insert rotisserie spit through center of seasoned turkey and attach securely to the rotisserie bar.
Slowly lower turkey into heated oil and fry for 3 to 3½ minutes per pound. When the breast of the turkey reads 165° to 170°F, it is done. Note: always remove meat thermometer from turkey before resuming frying.
Carefully remove fryer basket from oil. Loosely cover turkey with aluminum foil and let it rest for at least 15 minutes before carving.
Slice, serve and let the compliments begin!