Things You'll Need:
- Deep Frier
- Propane
- Gloves
- Safety Glasses
- Peanut Oil
- A Great Appetite
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Step 1
Once you have purchased or borrowed your Deep Frier, you will need a propane tank--the one from your barbeque will work. Your Turkey ( If Frozen ) must be de-thawed, neck and everything else removed ( the small white bag of goodies found in the turkey ). The plastic pop-up with the red dot must be removed--plastic and 325 degree oil don't get along!! Rinse the turkey and remove any excess fat ( The Tail ).
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Step 2
Set up your Deep Frier in a spot that is somewhat level, not in your house or garage. There have been many a garages set on fire by careless be using Deep Friers. Your frier should be away from anything combustible, or anything that could be harmed be an accidental spill of the hot oil.
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Step 3
Many Deep Friers are marked for the amount of oil ( Peanut Oil ) that is used for a specific turkey. However, many are not! Place your turkey in the basket, or on the shaft that comes with the frier and place it in the container. Fill the container with water until it is 1/2 of an inch above the turkey legs ( the turkey should be placed in the container with legs up ). Remove the turkey--the level of the water, minus the turkey, is the level of oil that must be used. Mark the water level with a Magic Marker, or use a measuring tape to measure from the top of container to the top of the oil. This is the amount of oil needed to fry this turkey! After determining the oil level, empty the container and wipe the excess water. Once again, dry the turkey with paper towels to remove excess water--this is important!!
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Step 4
Now we are ready!! Fill the container ( Deep Frier ) to level you marked or measured with peanut oil. Lite the burner and increase the flame to where it cascades ( Barely ) to the side of the pot. The object is to get the oil at approx. 350 degrees. Place the lid, with thermometer on pot. Once the oil is at 350 we can insert the turkey.
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Step 5
She's Cookin!!The oil is at 350--we are ready to go. Place your turkey in the basket or on the shaft that cam with the frier. Remember, this is a DRY turkey--no water. Because of the violent action, you may see while trying to submerge the turkey in the hot oil, I suggest the use of gloves and safety glasses. Slowly and I do mean Slowly lower the turkey into the hot oil--you cannot just drop it in there----SLOWLY!! Once you have the turkey in the kettle, replace the lid. Alright----She's cookin!!!
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Step 6
Depend's on your Deep frier as to what the correct time to leave the turkey in the oil is, they all vary. I have found that if you cook the turkey 3 minutes per pound, at approx. 325, you will be happy with the final product. Keep in mind that as you have put in the turkey, the tempurature of the oil will decrease, as you have added the turkey, adjust the flame accordingly.
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Step 7
OK---the buzzer went off ( If You Had One ), or your watch says it's done. Time to remove your turkey----slowly. Once again---safety glasses and gloves---Yea I know--Not Macho!!!. Well--325 degree oil in your eye or on your hand will cure your "Macho". Place the turkey in a turkey pan, lined with paper towels on the bottom, this will absorb the oil that runs off the turkey. Haul your masterpiece into the house and let everyone fiest on the most moist turkey they have ever eaten. Think about it--a 12 pound turkey, cooked in 36 minutes, moist (Even the white Meat)-----Gotta love it!!!
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Step 8
Let the oil cool!! Pour oil into original container, through a strainer, and you are ready to go again!!!!!!!!!!!!
