Once it hits 165°F, pull it out. Let it rest on a wire rack. Do not put it on paper towels. That makes the skin soggy. Soggy skin is the enemy of happiness. Let it rest for about 5 minutes. The juices settle. The crust gets crispy. Perfection.
And hey, while it rests, maybe talk to it. Tell it you’re proud of it. It’s been through a lot.
How To Deep Fry Turkey Legs - Recipes.net
Common Mistakes (That I’ve Definitely Made)
Mistake #1: Fried at too low a temperature. The oil drops to 300°F? The leg soaks up grease like a sponge. It’s gross. Keep that oil hot, amigo.
Mistake #2: Not seasoning the flour. You bread that leg in plain flour? That’s a boring leg. Add paprika, garlic powder, cayenne. Make it sing. Make it dance.
Mistake #3: Crowding the pot. Fry one leg at a time. Two? The oil temp crashes. Now you’re making steamed turkey leg, and nobody wants that. Patience, young grasshopper.
