Place the turkey carefully in the hot oil with the burner off.

Deep fried turkey strips. Dredge the turkey pieces in the flour, coating well. Add the chicken stock and bring to a boil. Ignite turkey fryer and heat oil to 350°f (177°c).

Serious eats / vicky wasik. Discard water and dry frying pot well, then fill with equivalent amount of oil. Web roast those gravy parts the same day, or buy a turkey candle.

Then use butchers twine to tie the legs together. Rinse with water and coat with kentucky kernel flour. Maintain oil temperature at 325º f, frying for approximately 3 minutes per pound or until the breast reaches 165º f internally.

The meat is crispy on the outside and super juicy on the inside — even the white meat! You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital. Cut the turkey breast into goujons or the slices into strips and soak them in the buttermilk in the fridge for 1 hour.

Remove the turkey safely and let it rest for 15 to 20 minutes before carving. Fry the turkey approximately 3 to 4 minutes per pound. Web preheat the oil to 275º f and lower the turkey slowly into the fryer.

Put a roasting rack over a roasting tin. Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Recipe by meredith updated on june 25, 2023 tested by allrecipes test kitchen 15 prep time: