Recipes
Bacon Up Turkey Fry: Recipe and How-To video
Would you like to put a new twist on your Thanksgiving traditions?We can help!! This year, fry your turkey in Bacon Up Bacon Grease.
Equipment
- gas fryer
- large frying pot a 30 quart pot can easily hold a 12 pound turkey
- spindle for lowering & removing turkey
- frying thermometer
- meat thermometer
- oven mitts or heat-resistant gloves for handling the pot
- eye protection e.g. goggles or safety glasses
- long pants
- old shoes
- wide open outdoor area
Ingredients
- 21-22 pounds Bacon Up Bacon Grease Note that bacon grease is sold by weight. When melted, 21-22 pounds is approx 3 gallons of oil - just right for a standard turkey fryer and a 10-14 pound turkey.
- 1 Turkey - completely thawed and dried 10-12 pounds
Instructions
Safety First!
- You MUST ensure that the turkey has THAWED and DRIED COMPLETELY before placing it in the oil. Water + Oil = Disaster!
- DO NOT fry the turkey in your kitchen, garage, or under a covered patio. Keep fryer away from pets, children, and any flammable structures.
- NEVER leave the fryer unattended. Curious children and pets could get burned by the hot grease.
Preparing the Turkey
- If frozen, put your bird in the fridge for a couple of days (typically 1-2) beforehand until it has completely thawed.
- Remove the wire, plastic straps, and anything else holding the legs in place, any gizzards (or parts) that may be in the cavity, and the plastic pop-up thermometer that comes with the turkey.
- The night before or up to 20 minutes ahead of the turkey fry, inject your marinade into the turkey. (Other than a dry salt rub, we recommend waiting until after the turkey comes out of the fryer, because the rubs can char/burn in the hot oil and look less appetizing.)
- Remove the turkey from the refrigerator for at least 30 minutes and up to two hours before cooking to ensure it has dried completely.
- To ensure even cooking in the fryer, tuck the wings underneath the front of the bird, and tuck the legs into where the tail used to be.
Preparing the Fryer
- Set up your fryer in an open outdoor area, well away from any buildings, flammable structures, pets, and children.
- Add 21-22 pounds of Bacon Up Bacon Grease to the fryer pot. Warming the bacon grease to about 80 degrees, or until it is the consistency of applesauce, can make it easier to pour into the pot.
- Place the pot with the grease on the fryer. Turn on the gas, place your lighter near the ignition source, and slowly turn the regulator until you hear the fryer ignite.
- Wait about 15-20 minutes until the grease has reached 350°-370° F.
Frying the Turkey
- Slide the turkey onto the spindle/spit and TURN OFF your heat source before slowly dunking the turkey into the pot.
- Once the bird is fully submerged, reignite the fryer and maintain a temperature of 350° F. DO NOT allow the grease to go above 400°.
- A good rule of thumb is to cook your turkey for 2-1/2 to 3 minutes per pound. So, a 12 pound turkey will take about 35 minutes.
- Once the turkey has finished cooking, be sure to turn the heat off BEFORE removing it from the pot. Allow all of the oil to drain out over the pot before moving it to a pan or platter.
- The best way to test if the turkey is done is to insert a meat thermometer into several parts of the turkey. The turkey is done when the internal temperature is 165°-180°F.
- Let the turkey rest for several minutes before carving. You can keep it warm in the oven at 180° F if needed.
- Carve into your masterpiece and enjoy!
