Prepare the dry brine mixture.

Deep fried turkey how to. Make sure your turkey is completely thawed and very dry. Before submerging the turkey in hot oil, be sure it is patted dry with paper towels to cut down on splattering. Web preheat oil in the fryer to 375° f.

To cook this holiday mainstay while following safety procedures, you must learn the. Rinse turkey and thoroughly pat dry with paper towels. Some recommend adding an extra 5 minutes to account for the drop in temperature when the turkey is initially entered.

Slowly lower the turkey into the fryer. Let's start with a few critical points: Web keep it traditional and inject melted butter mixed with poultry seasoning into the breast and leg meat and then rub the skin with your favorite herbs and spices.

First of all, never use a turkey fryer inside. Be sure to leave room for turkey so oil doesn't spill over. Begin checking internal temperature after 30 minutes.

Heat oil to 400 degrees f (200 degrees c). You can start checking the internal temperature a bit sooner than that though, and for that you'll. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Ensure oil does not bubble over the top. Empty the pot and fill it with oil to the line. Web carefully lower the turkey into the fryer.