Deep-Fry a Turkey:
- 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.
- If frozen,
thoroughly thaw the turkey.
- 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).
- 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.).
- Rinse the
turkey under running water.
- Thoroughly pat
the entire turkey dry (inside and out) with paper towels.
- Rub the turkey
with your choice of dry poultry seasonings (see recipes under
DRY RUBS, BASTES, SAUCES & MARINADES).
- Place the
outdoor fryer appliance in a safe, open area, on level ground,
and away from your home and any flammable material(s).
- 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,
- Place a
deep-fry thermometer into the oil and preheat to
- 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.
turn the burner back on, and keep the
temperature of the oil at a constant 350 °F, reducing heat if
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).
- After the
appropriate cooking time, turn off the burner.
- Carefully lift
the basket out of the fryer.
- Drain any
excess oil from the turkey.
- Use a meat
thermometer to check whether the turkey is fully cooked. The
thickest inner portion of the thigh should read approximately
- Allow the
turkey to rest for approximately 15-20 minutes prior to serving.
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
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.