Use caution and follow all instructions: Deep
frying a turkey can cause a fire or an explosion if not done properly.
Thaw
the turkey
Thaw the turkey completely. Inserting a still frozen turkey into a vat
of hot oil could spark a fire.
Gauge
how much oil you need
Gauge how much oil you’ll need by putting your turkey in the fryer and
covering it with water until it’s submerged with at least three inches
left on top. Mark that spot or measure the water you discard. If you
can’t cover the turkey, you need a smaller bird or a bigger fryer. Never
exceed the fryer’s fill line.
Foodies agree that peanut oil is the best
oil for frying a turkey, but you can also try canola or safflower
oil.
Save
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.
Fried turkeys cannot be stuffed.
Set
up the fryer
Set up the fryer outdoors – away from buildings and anything that could
catch fire – 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.
Rub
with spices
Rub the outside of the turkey and the cavity with a dry rub – a combination
of your favorite herbs and spices. Run your fingers between the skin
and the breast and apply rub there as well.
Don’t inject the turkey with marinade;
it could cause popping when lowered into the hot oil.
Truss
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.
Fire
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.
Keep
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 don’t leave the cooker unattended.
If you’re frying in a basket, turn the
turkey every 10 minutes with a long-handled fork to prevent sticking.
Check
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. (Don’t touch the
bone.) If it reads at least 170 degrees, you’re good to go. If not,
gently submerge it in the oil and check again in a few minutes.
Enjoy!
When your bird is done, turn off your cooker, drain the bird, and it
rest for 15 minutes before carving.
Thaw
the turkey
Gauge
how much oil you need
Save
the giblets
Set
up the fryer
Rub
with spices
Truss
the turkey
Fire
it up
Keep
an eye on it
Check
the temperature
Enjoy!
