How to Deep-Fry a Turkey:

1. For best results, use a smaller sized turkey (i.e. approximately 10 pounds) for deep frying. The smaller size will ensure quicker cooking time and easier handling.

 

2. If frozen, thoroughly thaw the turkey.

 

3. Most fryers have a cut off point for the oil. If your fryer does not have this feature, put your thawed turkey into the fryer basket and place it into the fryer, fill it with water until the turkey is covered, remove the turkey, and using a ruler, measure the water level in the fryer. This level indicates how much oil you should use. Drain the water and thoroughly dry your fryer before adding any oil. (Note: hot oil and water pose a fire hazard).

 

4. In preparing the turkey, remove giblets and neck from the cavity. Also remove any other items that may come with the turkey (i.e. pop-up timer/thermometer, plastic tie around the legs, etc.).

 

5. Rinse the turkey under running water.

 

6. Thoroughly pat the entire turkey dry (inside and out) with paper towels.

 

7. Rub the turkey with your choice of dry poultry seasonings (see recipes under DRY RUBS, BASTES, SAUCES & MARINADES).   

 

8. Place the outdoor fryer appliance in a safe, open area, on level ground, and away from your home and any flammable material(s).

 

9. After the fryer is completely dry, add the predetermined amount of oil. Use an oil with a high smoke point (i.e. peanut, corn, canola, etc.).

 

10. Place a deep-fry thermometer into the oil and preheat to 375° F.

 

11. Prior to placing the turkey in the fryer, turn off the burner. Place the patted-dry and seasoned bird into the fryer basket and a carefully lower it into the hot oil.

 

12. Immediately turn the burner back on, and keep the temperature of the oil at a constant 350 °F, reducing heat if necessary.

 

13. Allow approximately four (4) minutes of frying time per pound (1 lb.) of turkey at a constant temperature of 350° F (i.e. a 10 pound turkey will take approximately 40 minutes to cook).

 

14. After the appropriate cooking time, turn off the burner.

 

15. Carefully lift the basket out of the fryer.

 

16. Drain any excess oil from the turkey.

 

17. Use a meat thermometer to check whether the turkey is fully cooked. The thickest inner portion of the thigh should read approximately 180° F.

 

18. Allow the turkey to rest for approximately 15-20 minutes prior to serving.  

Warning: The following includes some of the many precautions you should take when frying your turkey outdoors.

• Carefully read and follow the instruction manual of your fryer!
• Place the fryer outdoors in a safe, open area, on level ground, and away from your home and any flammable material(s).
• Wear safety goggles, an apron, a long-sleeve shirt, long pants, close-toed shoes, and heat-resistant oven mitts or gloves.
• Keep a fire extinguisher handy.
• Constantly monitor the fryer.
• Keep children and pets away from the fryer at all times.
• After use, thoroughly cool the oil before handling. Again, never leave the fryer unattended, even during the cooling process.