Deep-frying a wild turkey will leave the meat succulent and as an added bonus, result in a crispy skin. As part of a Southern tradition, deep-frying turkeys have become a staple for many families. The quick preparation and mouthwatering effect gives you a memorable celebration. Add this to my Recipe Box.
Instructions
Plucking the Turkey
1. Drop bird into a 150-degree F bath of water and begin to pull out feathers. Remove the larger wings at the first joint of the turkey. Cut off head and feet.
2. Remove entrails by cutting through the skin from the breasts to the bird's vent. Make the hole large enough for your hand and pull out vital organs.
3. Choose a spot to set up outside that is away from your house and not on the grass. Determine the amount of oil you need to use by placing bird in fryer full of water and pour back into measuring cups. Allow for at least 2 inches to be over the turkey.
4. Pour peanut oil into fryer. Use amount determined in Step 3. Heat oil for 25 to 30 minutes till it has reached 325 degrees F--measure temperature with fryer thermometer. Lower turkey slowly into the hot oil.
5. Take temperature of turkey periodically with meat thermometer until it has reached 170 degrees F in the breast and 180 degrees F in the thigh.
6. Slowly lift turkey out with basket handle and let rest for 15 minutes.
7. Carve turkey.
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