Quick Answer
To deep fry a wild turkey in a backyard, start by spatchcocking and brining the bird to achieve tender, even cooking. Set up a 3-4 tank deep fryer with peanut oil and heat it to 375°F for a crispy, golden-brown exterior.
Preparing the Wild Turkey for Deep Frying
Spatchcocking is essential to deep frying a wild turkey. This process involves removing the backbone and flattening the bird to promote even cooking. Use kitchen shears to make a cut along both sides of the spine, then remove the bones. Press down on the breast and leg to flatten the turkey, ensuring it lies flat in the fryer basket.
Brining and Seasoning the Turkey
Brining the wild turkey before deep frying is crucial to retaining moisture and enhancing flavor. Mix 1 cup of kosher salt, 1/2 cup of brown sugar, 1/4 cup of black peppercorns, 2 tbsp of garlic powder, and 1 tsp of onion powder in 1 gallon of water. Submerge the spatchcocked turkey in the brine for 2-3 hours, or overnight in the refrigerator. After brining, pat the turkey dry with paper towels and season with your preferred herbs and spices.
Deep Frying the Wild Turkey
Preheat the deep fryer to 375°F, using peanut oil as the preferred cooking medium. Fill the fryer tank with enough oil to cover the turkey, and heat it to the desired temperature. Carefully lower the spatchcocked turkey into the hot oil, and cook for 3-5 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure food safety. Remove the turkey from the oil with a pair of tongs or a slotted spoon, and place it on a wire rack to drain excess oil. Let the turkey rest for 5-10 minutes before carving and serving.
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