Frying a turkey is becoming a very popular method of preparing the national bird. Deep frying a turkey will give you a moist bird that is not greasy.
Set your fryer up outdoors on a level grass or dirt location free of flammable items and well ventilated. Oil will stain concrete so it is not a good surface fro frying. Keep a fire extinguisher handy.
Keep everyone but the cook clear of the fryer.
Make sure that the turkey is completely defrosted. It is not a good idea to stuff a turkey you are going to fry, so don’t do it. Stuffed turkeys will not cook right.
To determine how much oil you will need, add the turkey to a water filled fryer. The oil level should be 4-5 inches from the top of the fryer.
Use only oils that have a high smoking point. Some good choices are peanut oil, corn oil or canola oil. Do not leave hot oil unattended.
Turn off the burner before you put the turkey in the fryer. Remember to be careful of the hot oil hitting the turkey-there can be quite a reaction. When the turkey is fully submerged turn the burner back on. Cook the turkey through at 3-4 minutes per pound. Watch the temperature -try to keep it at 350 degrees.
Never, never leave the fryer unattended during the entire cooking process. Never allow children or pets near the fryer.
The turkey should be eaten right away. Any left over parts should be placed in a refrigerator no later than 2 hours from cooking.
Don’t forget to savor the flavor of this delicious fowl!