How to Properly Deep Fry a Turkey

You have to be careful when you are working with hot oil, but if you take proper safety precautions,
deep frying a turkey can be a wonderful thing!
The first thing you want to make sure of is that your turkey is small enough to fit in the fryer with
enough oil surrounding it to cook evenly. Most fryers can accommodate birds up to 18 pounds.
Then thoroughly thaw your turkey in the refrigerator. Figure about 24 hours for every 5 pounds. This
step is important because any ice can cause oil splatters and also result in an undercooked bird.
You don’t want any nearby structures to catch on fire, so set up your fryer at least 10 feet away from
buildings, overhangs, etc. on a level concrete or dirt pad – nothing flammable. Place your propane tank
as far away as possible without stretching the line.
You want your oil to be lower than five inches from the top of the pot to avoid splatter. A good way to
check this is to place your turkey in the pot and use water to measure how much oil you will need. Then
thoroughly dry your pot and turkey before the cooking process.
Then season the turkey. Injecting isn’t the best for deep frying because the excess liquid can create oil
splatters. However, rubs are great! Place most of the rub under the skin and any extra in the cavity and
on top.
Peanut oil is preferred for its taste and low smoke point. Heat your oil to 350. Don’t let it get too hot or
you run the risk of the outside of your turkey cooking faster than the inside.
Securely attach your turkey to the hanger. If you are using a basket, place your turkey in the basket
breast-side down. Then slowly lower your turkey into the oil. If your oil starts to spit, it is either too hot
or the turkey is not completely dry.
Deep fry your turkey for approximately three minutes per pound. Then slowly lift your turkey out,
allowing the oil to drain as you lift. Your turkey is done when it reaches 165 degrees inside. Rest 20
minutes and then let the deliciousness begin!

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