Cooking Turkey

Deep Frying Turkey:

Equipment You'll need a 40- or 60-quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby.

Location Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients Smaller turkeys, 8 to 10 pounds, and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n' Bake) or seasoned with a rub before cooking. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey.

Cooking Preparation - 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 note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour.Do not stuff turkeys for deep frying.

Frying the TurkeyOnce the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. For safety reasons, it is best to have two people lowering and raising the turkey.Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 F. degrees in the breast and 180 F. degrees in the thigh.

Additional Safety TipsNever leave the hot oil unattended and don't allow children or pets near the cooking area.Allow the oil to cool completely before disposing of or storing.Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

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