How to Fry a Delicious Turkey for the Holidays

The holidays are here and its time top last year's juicy turkey. Deep frying is a very popular way to do just that. The deep frying method of preparing turkeys started out in the South, but has become increasingly popular as people realize how much faster it is than baking.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• Turkey
• Deep fryer
• Deep frying basket, or wire for a handle
• Protective gloves and jacket
• Safety glasses
• Thermometer

1. Preparing the Turkey.
   
   Thaw the turkey. This is very important. Skipping this step will have major reprocusions such as burning, fire, messes, and other similar disasterous situations.
   
   Season the turkey. There are a lot of different ways to do this. You can marinade, rub, or paint the turkey with seasons. I am not a chef. I just fry turkeys. So, this is where I will suggest consulting your favorite recipes for proper taste inspiring instructions. I do have a small suggestion, however, and it is this: cut a couple of small openings in the leg skin during the seasoning process to allow flavor and hot oil better access to the hard to reach areas of the turkey's meat.
   
   If you do not have a deep frying basket, you will need to make a metal handle to lower your turkey into the oil with. Do this by placing the turkey on its shoulders (where the head would be) and insert wire, underneath the breast near the wings. Pull the wire through, and loop it around three or four times to make a metal handle.

2. Preparing the Fryer.
   
   As, the frying of the turkey will produce very hot splashing oil, a large amount of smelly smoke biproduct, and a fire hazard if done inside, the actual frying should be done outside away from any flammable materials.
   
   First, you will need to prepare the oil level. A good trick for this is: fill the frying pot up halfway with water. Place the turkey, or something representing the same weight as your turkey, into the pot. The water should be at least 5 or 6 inches below the rim of the frying pot so, when during the real thing when we are using oil, it does not boil over onto the ground, your feet, and anything else nearby. If it is too high, then dump some of the water out. However much water is in the pot, that is how much oil you will need to heat up.
   
   Now, dry the pot. This is another of those important steps that, if missed, could cause serious burns, fires, etc. If there is any water in the pot, it will cause the oil to pop, sizzle, crackle and jump out and burn your skin.
   
   Add the oil. Fill the pot with the same amount of oil as there was water. Turn the burner on high and set the pot down on it. Put the thermometer into the oil and heat the oil to 350 °F (175 °C). The time it takes to heat to cooking temperatures varies depending on factors such as outside conditions, amount of oil, size of pot, etc. Be sure to monitor the temperature of the oil throughout the heating and frying of the turkey.
   
   Once the oil has reached 350 °F (175 °C), you can fry the turkey. Put your gloves and a jacket on and lower the turkey slowly into the oil. Be careful it pop and throw oil out.

3. Frying the turkey.
   
   Fry 3-4 minutes for every one pound. Monitor the temperature of the oil by hanging a candy thermometer in the oil from a copper wire. When the turkey begins to float to the top of the oil, continue to fry it for another 15 minutes.

Tips & Warnings

• Read the instructions that came with your fryer.
• Thaw the turkey before frying, and be sure it is dried off.
• The frying of the turkey must be done outside, in a dry and well ventilated area, not near anything flammable.
• Wear safety goggles to keep oil from splashing in your eyes.

Resources

• eHow for Beginners Blog
• eHow for Beginners on Google

[jaxicat]

on 11/1/2009 Very good. I've seen this and always wanted
to know how to fry turkey. Yum! Just in time!
:) Thanks! 5* and rec.