How to Deep Fry a Turkey , Thanksgiving Christmas

Deep frying a turkey may sound like a strange concept, it doesn't come out at all greasy like you'd think. Deep fried turkey is moist and delicious and the skin is crisp & tasty

Difficulty: Moderate

Instructions

Things You'll Need:

• Deep fry pot 40 to 60 qt
• propane burner & tank
• Thermometer
• Trukey
• fire extinguisher
• 4 to 5 gallons of peanut or corn oil

1. 

   Most home improvement stores sell a complete turkey Fryer kit , everything comes in one box except the propane tank. If you have a propane BBQ. You can use that propane tank & save yourself on the start-up cost.
   Buy a fryer that has a sturdy base that will not tip over easy.
   Also buy the one with the tallest pot. . You will need that extra tall pot. When the turkey is put in the oil , it will bubble up & that extra tall pot will keep the hot oil in the pot & not let it boil over & cause a fire

2. 

   Unpack the fryer & set it up.
   Attach a FULL propane tank to the fryer
   Test it the day or so before you plan on frying the turkey
   Make sure it is working right ,

3. 

   HOW MUCH OIL DO YOU NEED
   Once you have your pot unpacked. Stand your frozen turkey on end in the pot & fill it with water till the water covers the turkey. Then remove the turkey , most turkey pots are marked on the sides with 1/2 or 1 gallon markings. Check to see where the water is at , that is how much oil you will need. Make sure your pot is at least 5 to 6 inch taller than the lever of the water with the turkey in the water. This will give you room for the oil to expand & boil when the turkey is lowered into the hot oil.
   
   Buy 4 or 5 gallons of peanut oil or corn oil , you can get this at your food store or sometime the home improvement stores sell it around the holidays.

4. 

   Set the fryer up in a SAFE location outside away from the house ( NEVER DEEP FRY A TRUKEY INDOORS or IN YOUR GARAGE or on a WOOD DECK OR PATIO.
   A good location is in the yard or drive way away from plants, weeds or anything that will burn ! ! If it boils over there will be a fire & you don't want to burn the house down. KEEP A GOOD Fire Extinguisher close by where you can get to it fast if you need it.

5. 

   Thaw your turkey just like you were going to bake it. Season your turkey with Cajon spice or marinade or use the injector that comes in most kits to inject the spices into the meat of the turkey. Believe me it will taste lots better over a unspiced bird , Rub the spices under the skin of the turkey & set back in fridge for a few hours.
   About an hour before you plan on frying the bird. Take it out & let it sit on the counter covered with a towel , you don't want to drop a ice cold bird into the hot oil. It will increase the chances of a boil over & fire. Place the bird on the turkey stand & let some of the juices drip off , set it on a cookie sheet to catch the dripping.

6. 

   TIME TO FRY YOU TURKEY ( Keep a good fire extinguisher in reach)
   Fill the pot with the oil to the level you determined with the water.
   Light the burner following the direction that come with the fryer.
   Get the oil temp up to 350 f. degrees. Use the thermometer that came with the kit to check the temp of the oil , it takes about 20 to 30 minutes to get up to the proper temp.

7. 

   Using a oven kit & the hook that came in the fryer kit
   SLOWLY lower the bird into the hot oil. This can take a few minutes , that is the reason for the over mit , the oil will start to bubble & boil
   If the oil get close to the rim of the pot , lift the bid out just enough to keep it from boiling over. Them SLOWLY continue to lower the bird into the oil till it is all the way in.
   NEVER JUST DROP IT IN , IT WILL CAUSE A BOIL OVER & FIRE.
   
   
   Now let it fry. With whole turkeys, you can estimate on about three minutes per pound to cook (example 15 pounds-45 minutes , 18 pounds-54 minutes) cover the pot & watch the temp. keep it between 325 & 350 degrees the whole time. Adjust the temp as needed
   NEVER leave the fryer unattended , This is a great time to hang out in the yard with friends & family. Most everyone will think it is COOL that you are frying a turkey & want to watch anyway.

8. 

   REMOVE THE BIRD FROM THE OIL
   When the cooking time is up , use the oven mit & the hook to remove the bird from the oil. Set the turkey still on the stand on a cooking sheet, check inside temp with a meat thermometer. The temperature should reach 170° F. in the breast and 180° F. in the thigh.
   If it is under that lower the bird back into the oil til these temperature are reached.
   I have never had to put a bird back into the oil , but you should ALWAYS CHECK the inside temperature to make sure it is done & no one gets sick from under cooked turkey.
   SHUT OFF THE BURNER & LET OIL COOL.
   
   
   Let it sit & drip for aprox 5 to 10 minutes.
   
   Now use two oven mits & lay the turkey on its side on a serving platter & pull out the turkey stand, You are ready to cut & serve the turkey

Tips & Warnings

• 1) Do not stuff a turkeys you plan on frying, it just doesn't work and food safety issues come into play..
• 2) Be sure to measure for the amount of oil you'll need BEFORE you marinate or bread the turkey.
• 3) Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey to avoid cross contamination.
• 4) Keep an eye on the time, fried turkeys cook quickly. It only takes about 3 minutes per pound. Over cooking is one of the biggest mistakes beginners make.
• 5) Consume cooked turkey immediately and store leftovers in the refrigerator within two hours of cooking.
• 6)Never leave the hot oil unattended.
• 7)Don't allow children or pets near the cooking area.
• 8)Allow oil to cool completely before disposing.

[MissouriWoman]

on 11/27/2008 I've always wanted to try a fried Turkey! Great Article!

[AlexLove]

on 11/23/2008 Nice

[pianistic]

on 10/29/2008 Great!