Deep frying a turkey has become a popular way of cooking turkey for both holidays and outdoor barbecues. Whether you are deep frying a whole turkey or just turkey parts, there are special precautions and tips to follow to make that bird a special meal. A turkey that is deep fried will be moist, tender and golden brown if done safely and properly.
The Deep Fryer
Deep fryers can be bought at most department and sporting goods stores. When you buy your fryer, read the manual that comes with it to make sure you understand how your particular fryer works. While all fryers work in the same basic method (i.e. propane heats the oil), different brands have specific instructions for their models.
The Turkey
The USDA recommends that a turkey to be deep fried should be completely thawed and weigh less than 12 pounds. Remove the neck and giblet package from the turkey and do not stuff the bird before frying.
Deep Fryer Safety
Place the deep fryer in an area where it will be away from children and pets. It should be placed on a flat surface that is not made of wood and should be away from wooden buildings and trees and shrubs. Once you have lit the burner on the fryer, you should not leave the fryer unattended. Even after the burner is extinguished, the cooking oil will remain hot for several hours. Make sure you do not overfill the fryer with oil, spillovers can cause fire as oil can hit the burner flame and ignite the entire fryer.
Cooking the Turkey
Set up your fryer and heat the oil to 350 degrees F. This can take up to an hour, depending on the outside temperature and winds. Pat the thawed turkey dry with paper towels. Slowly immerse the turkey into the oil. Cook for three to five minutes per pound, keeping the oil temperature at 350 degrees F. The turkey is cooked when the internal temperature, using a good meat thermometer, is 165 degrees F in both the thickest part of the thigh and the breast.
Other Tips
Keep a fire extinguisher near the fryer in case of flare-ups. To protect your eyes while cooking, safety glasses are a cheap way to avoid oil splatter. Have a supply of hot pads and mitts nearby to lift the basket from the oil when the turkey is done.
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