Spend more time visiting with your friends and family and enjoy a moist, deep-fried turkey in less than an hour. If you’ve never made deep-fried turkey before, cook with confidence using Butterball’s Safety Tips. You can’t have a Thanksgiving turkey without the gravy. This White Wine Gravy is particularly good with fried turkey, but you can make a great, simple gravy with the pan drippings and juices from a roasted turkey.
- 1 (14-pound) fresh or thawed frozen turkey, giblets discarded
- ⅓ cup kosher salt
- 4 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme leaves
- 8 sprigs fresh thyme
- Peanut oil, for frying (3 to 4 gallons)
- White Wine Gravy (recipe follows)
- Remove pop-up timer from turkey and plastic ring holding legs together. Pat turkey dry with paper towels, and place in a disposable roasting pan.
- In the work bowl of a food processor, process together salt and next 3 ingredients until finely chopped. Sprinkle salt mixture onto turkey and in turkey cavity. Cover and refrigerate for at least 8 hours or for up to 3 days.
- Let turkey stand at room temperature for 30 minutes. Loosen turkey skin on breast, and place thyme sprigs under skin on breast. Tie legs together with butcher’s twine, and tuck wings under.
- Line a large clean disposable roasting pan with paper towels. Prepare turkey fryer according to manufacturer’s instructions. Place turkey in fryer basket.
- Fill fryer stockpot with peanut oil to within 10 to 12 inches from top of pot. Heat over medium-high heat until a deep-fry thermometer registers 375°.
- Carefully and slowly lower turkey in basket into hot oil; oil temperature should fall to and remain at 325°. Fry turkey for approximately 49 minutes (3½ minutes per pound at 325°) or until a meat thermometer inserted in thigh registers 165°.
- Turn fryer off. Carefully and slowly remove turkey in basket from oil. Let drain in basket on paper towels in pan for 20 minutes before removing turkey from basket and slicing. Serve with White Wine Gravy.
- ½ cup butter
- ½ cup chopped shallots
- ½ cup all-purpose flour
- ½ cup dry white wine
- 5½ cups chicken broth or turkey broth
- 2 tablespoons Dijon mustard
- 2 teaspoons minced fresh thyme
- In a large skillet, melt butter over medium heat. Add shallot; cook, stirring frequently, for 8 minutes. Whisk in flour, and cook, whisking constantly, for 5 minutes or until flour is a light caramel color. Whisk in wine, and cook for 1 minute. Whisk in broth, and bring to a boil. Reduce heat, and simmer, whisking occasionally, for 6 minutes; whisk in mustard and thyme. Serve immediately.
Make a roux with equal parts butter and flour, then gradually whisk in your drippings until smooth. Just remember to skim the fat from the turkey juices before you get started, or your gravy will be greasy. And don’t panic if you see lumps after the gravy is cooked; simply strain it through a fine-mesh sieve, stirring as you go to push it through.