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How To Fry a Turkey
You Will Need
  • A turkey
  • A turkey fryer
  • A fire extinguisher
  • A propane tank
  • Spice rub
  • Aluminum wire
  • A long-sleeved shirt
  • About 5 gallons peanut oil
  • An oil thermometer
  • Protective gloves or mitts
  • A meat thermometer
  • A long-handled fork (optional)
 
Steps
spacer Use caution and follow all instructions: Deep frying a turkey can cause a fire or an explosion if not done properly.
step 1Thaw the turkey
Thaw the turkey completely. Inserting a still frozen turkey into a vat of hot oil could spark a fire.
step 2Gauge how much oil you need
Gauge how much oil youíll need by putting your turkey in the fryer and covering it with water until itís submerged with at least three inches left on top. Mark that spot or measure the water you discard. If you canít cover the turkey, you need a smaller bird or a bigger fryer. Never exceed the fryerís fill line.
spacer tip Foodies agree that peanut oil is the best oil for frying a turkey, but you can also try canola or safflower oil.
step 3Save the giblets
On cooking day, remove the giblets and any plastic pieces. Rinse the turkey well under cold running water and then drain the cavity. Pat it dry with paper towels, and let it air-dry until it reaches room temperature.
spacer tip Fried turkeys cannot be stuffed.
step 4Set up the fryer
Set up the fryer outdoors Ė away from buildings and anything that could catch fire Ė on a nonwooden, level surface. Set up the propane tank needed to run it at least two feet away. Have a fire extinguisher on hand.
step 5Rub with spices
Rub the outside of the turkey and the cavity with a dry rub Ė a combination of your favorite herbs and spices. Run your fingers between the skin and the breast and apply rub there as well.
spacer tip Don’t inject the turkey with marinade; it could cause popping when lowered into the hot oil.
step 6Truss the turkey
Thread the neck flap to the bottom of the turkey, and twist the wing tips under. Using aluminum wire, truss the legs to the tail securely. Put the turkey on your fry stand or in your basket, whichever came with your fryer. Put on a long-sleeved shirt before you start cooking.
step 7Fire it up
Put the oil in the fryer, insert the oil thermometer, and fire it up. When the temperature hits 350 degrees Fahrenheit, put on protective gloves or heavy oven mitts and use the lifting fork to lower the turkey into the hot oil very, very slowly and carefully.
step 8Keep an eye on it
Cook the turkey for three minutes per pound, adjusting the heat as needed to maintain the temperature at 350 degrees. Keep children and pets away, and donít leave the cooker unattended.
spacer tip If you’re frying in a basket, turn the turkey every 10 minutes with a long-handled fork to prevent sticking.
step 9Check the temperature
When the time is up, put your gloves or mitts back on, slowly remove the turkey, and stick a meat thermometer in the innermost part of the thigh and wing and the thickest part of the breast. (Donít touch the bone.) If it reads at least 170 degrees, youíre good to go. If not, gently submerge it in the oil and check again in a few minutes.
step 10Enjoy!
When your bird is done, turn off your cooker, drain the bird, and it rest for 15 minutes before carving.
 
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