Cooking Wild Turkey in North Carolina

Here at Legacy Farms and Ranches of North Carolina we are grateful for the Thanksgiving Holiday where we can reflect and be thankful alongside our family and friends. For every sportsman we not only look forward to the turkey for dinner but we also think back to the spring and the Big Tom gobbling on the roost. The time is now to pull the big bird out of your freezer and celebrate Thanksgiving with your family.

One of our favorite ways to enjoy our harvested bird is deep frying. It can be a delicious and unique way to prepare the turkey, but it requires caution and careful preparation. Here are some steps to follow for deep frying a wild turkey:

Dressing the Wild Turkey:

After hunting, pluck the feathers and remove any remaining down.

Clean the bird thoroughly, removing any leftover feathers, dirt, or debris.

Save the heart, liver, and gizzard if you want to use them in stuffing or gravy.

Equipment and Ingredients:

Deep Fryer: Use a turkey fryer specifically designed for deep frying. Make sure it is placed on a stable and level surface.

Propane Tank: Ensure the propane tank is in good condition, and you have enough fuel for the entire cooking process.

Thermometer: A reliable meat thermometer is crucial to monitor the oil temperature and check the internal temperature of the turkey.

Oil: Use a high smoke point oil like peanut oil. You'll need enough to completely submerge the turkey.

Turkey: Ensure the turkey is fully thawed and patted dry. Remove any excess moisture from the skin.

Seasoning: Season the turkey with your preferred spices or a dry rub. Make sure to season both the inside and outside of the bird.

Instructions:

Safety First:

Set up the deep fryer outdoors, away from structures, trees, and anything flammable.

Keep a fire extinguisher nearby.

Never leave the fryer unattended, and keep children and pets away.

Turkey Preparation:

Ensure the turkey is fully thawed and dry.

Remove any excess fat and giblets from the cavity.

Season the turkey inside and out.

Oil Heating:

Fill the fryer with oil according to the manufacturer's instructions.

Preheat the oil to 350-375°F (175-190°C). Use the thermometer to monitor the temperature.

Turkey Lowering:

Turn off the flame while lowering the turkey into the hot oil to avoid flare-ups.

Lower the turkey slowly and steadily using a turkey frying hook or basket.

Cooking Time:

Fry the turkey for about 3-4 minutes per pound.

Check the internal temperature with a meat thermometer. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh.

Turkey Removal:

Turn off the heat and slowly lift the turkey from the oil.

Allow the turkey to drain for a few minutes.

Resting and Carving:

Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute.

Cleanup:

Allow the oil to cool before storing it or disposing of it properly.

Clean the fryer and any equipment used.

Remember, deep frying a turkey involves hot oil and poses safety risks. Follow all safety guidelines and instructions provided with your equipment. If you're unsure or inexperienced, consider seeking guidance from someone with experience in deep frying turkeys. We hope you and your family have a Happy Thanksgiving!