"Deep frying a turkey can seem daunting, but it is incredibly simple and produces a superior turkey that is unexpectedly juicy and far more forgiving in far less time than conventional roasting. It is equipment heavy, yes. Here's why you should deep fry your turkey. It leaves your oven open for all the side dishes. The No. 1 reason to deep fry your turkey: The thing is delicious. It's truly the best turkey that I have ever tasted."
"When the temperature hits 155 degrees, pull the turkey up and transfer it to the sheet pan with the wire rack, which you have cleverly prepared. I like to have it rest at least 30 minutes. If you cut it too soon, the steam will come out and it'll dry out your turkey. So there you have it. It is truly a moist and succulent bird."
Deep frying a turkey produces an unexpectedly juicy, superior bird that cooks faster and is more forgiving than conventional roasting. The method requires substantial equipment and uses hot oil heated to 350 degrees. Lower the turkey slowly after turning off the propane. Remove the turkey when internal temperature reaches 155 degrees, then transfer it to a sheet pan with a wire rack. Allow the turkey to rest at least 30 minutes to prevent steam loss and drying. Deep frying leaves the oven available for side dishes and yields a moist, succulent turkey with a crisp exterior.
Read at www.nytimes.com
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