How to Fry a Turkey
always juicy, never greasy
Equipment
You will need a 30-to-40 quart heavy pot with lid and basket, burner and propane gas tank, a candy thermometer to measure oil temperature, and a meat thermometer to determine doneness of the turkey. You should also have a fire extinguisher readily available.
Preparation
Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or any structure attached to a building. Avoid frying on wood deck, which could catch fire, and concrete, which can be stained by oil.
To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and measure the water level on the pot. Pour out the water and dry the pot thoroughly. Add oil to watermark on the pot.
Frying the Turkey
Heat the oil to 350°F. Depending on the amount of oil, this usually takes 45 to 60 minutes. Place the turkey in the basket and lower into the pot. Whole turkeys require approximately 3 to 4 minutes per pound to cook. Remove turkey and check temperature with meat thermometer. The breast needs to reach 170°F. and the thigh 180°F.
More Tips
- Turkeys weighing 8 to 10 pounds are best for deep-frying. Caution - Never fry a frozen turkey, turkey must be thawed prior to frying.
- Do not stuff turkeys for deep-frying.
- Never leave the hot oil unattended.
- Allow the oil to cool completely before disposing.
