Ginger and Rosemary Deep Fried
Source: Recipe by The National Turkey Federation
10 to 12 Pound WHOLE TURKEY, non self-basting
1/4 Cup fresh ginger, peeled and sliced
2 Tablespoons fresh rosemary, crushed
6 Cloves fresh garlic, peeled
1/4 Cup fresh garlic, minced
2 Tablespoons kosher salt
2 Teaspoons freshly ground black pepper
4 to 5 Gallons peanut oil, See Note
Remove the giblets and neck, rinse the turkey well with cold water and pat dry
thoroughly with paper towels. Take care to dry both inside cavities. Fill the
cavity with ginger, rosemary and garlic cloves.
Mix together minced garlic, salt and pepper and rub on the exterior of the bird.
To allow for good oil circulation through the cavity, do not truss or tie legs
together. Cut off the wing tips and plump tail as they may get caught in the
fryer basket. Marinate in refrigerator for about 1 hour.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey
indoors, in a garage or in any structure attached to a building. Do not fry on
wood decks, which could catch fire, or concrete, which could be stained by the
oil. (Safety tip: have a fire extinguisher nearby for added safety.)
Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting,
heat the oil to 375 degrees F, (depending on the amount of oil, outside
temperature and wind conditions, this should take about 40+ minutes).
Meanwhile, remove the ginger, rosemary and garlic from the cavity. Place the
turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry thermometer,
slowly lower the turkey into the hot oil. The level of the oil will rise due to
the frothing caused by the moisture from the turkey but will stabilize in about
one minute. (Safety tips: to prevent burns from the splattering oil wear oven
mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two
people lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the oil
temperature is maintained at 350 degrees F. If the temperature drops to 340
degrees F or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound
turkey. Stay with the cooker at all times as the heat must be regulated.
When cooked to 170 degrees F in the breast or 180 degrees F in the thigh,
carefully remove the turkey from the hot oil. Allow the turkey to drain for a
few minutes. (Safety tip: allow the oil to cool completely before storing or
Remove turkey from the rack and place on a serving platter. Allow to stand for
20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or safflower
oil. To determine the correct amount of oil, place the turkey in the pot before
adding seasoning and add water until turkey is covered. Measure the amount of
water and use a corresponding amount of oil. Dry the pot thoroughly of all