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Be sure to read the safety tips and helpful
hints before beginning preparation and cooking.
Asian Style Deep-Fried Turkey
- Brining Turkey:
1 (10 to 12 pound) whole turkey, fresh or thawed if frozen (non
1 cup low sodium soy sauce
2/3 cup granulated sugar
2/3 cup kosher salt
- Remove giblets and neck from both cavities.
Rinse with cold water. Cut off wing tips and little tail as they
may be caught in the fryer basket.
- Combine soy sauce, sugar and 2/3 cup salt
in a 40 to 60 quart pot. Submerge turkey in water. Add enough
water to cover. Stir liquid to distribute the seasonings evenly.
Cover and refrigerate 8 to 24 hours.
- Deep Frying Turkey:
2 tablespoons salt
1 tablespoon freshly ground black pepper
3 tablespoons wasabi powder
3+ gallons peanut oil
- Remove turkey from brine, rinse well,
removing all sugar and salt. Pat interior and exterior dry with
paper towels. Drain brining liquid, rinse pot and dry it thoroughly
(oil and water do not mix).
- Stir together salt, black pepper and wasabi
- Rub spice mixture all over turkey, inside
and out. Make sure neck hole is at least 2 inches in diameter,
as oil needs to flow freely.
- Set up turkey cooker outside, in an open
area 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
- Put 3+ gallons oil into pot and set it
over medium-high heat. When oil reaches 375°F (190°C),
place turkey into basket and lower it very slowly into oil. (Oil
temperature will decrease at this point.) 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.)
- Turn heat to high and return oil temperature
to 365°F (185°C). Fry turkey for 3 to 4 minutes per pound
or about 35 to 42 minutes, or until it floats.
- Stay with the cooker at all times as the
heat must be regulated.
- Carefully remove turkey from oil by lifting
handle of basket. Let oil drain for a minute or so, back into
the pot. Remove turkey and place on a cutting board. Use food
thermometer to make sure thickest part of thigh registers 180°F
(85°C); if not, return to fryer and fry 10 more minutes,
then repeat removal process.
- Let turkey rest for about 15 minutes before
Makes 12 servings.
Fryer Caution Safety Tips:
- Remember you are dealing with gallons
of dangerously hot oil, so make sure there are no kids or pets
running around. And you want to wear some old shoes that you
can slip out of easily and long pants just in case you do spill
some oil on you.
- Place fryer on level dirt or grassy area.
Never fry a turkey indoors, in a garage or in any other structure
attached to a building. Avoid frying on wood decks, which could
catch fire, and concrete, which can be stained by the oil.
- Never leave the hot oil unattended and
don't allow children or pets near the cooking area.
- Allow the oil to cool completely before
disposing or storing.
- Immediately wash hands, utensils, equipment
and surfaces that have come in contact with raw turkey.
- Turkey should be consumed immediately
and leftovers stored in the refrigerator within two hours of
(Source for Safety Tips: The National Turkey
Federation (202) 898-0100.)
- 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. Take turkey out of the water before
marking the oil level. Measure the amount of water and use a
corresponding amount of oil. Dry the pot thoroughly of all water.
- Large containers of peanut oil are available
at membership warehouse stores, supermarkets, discount department
- Turkey cookers with pots and propane burners
can be bought at large supermarkets, sporting goods stores, restaurant
suppliers, building-supply stores, and hardware stores.
- Injectors are available at specialty cookware
stores, department stores, and some of the outlets mentioned
- If you don't have a cooker and stockpot
and don't want to buy them, they can be rented at party supply
- The injector is easier to fill if you
remove the needle.
- The oil may be strained to remove food
particles and reused. It may also be disposed of with regular
Recipe provided courtesy of Perdue and
the National Turkey Federation.
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