Deep Fried Turkey
- Level: Intermediate
- Yield: 12 or more servings
- Total: 20 min
- Prep: 5 min
- Inactive: 15 min
Ingredients
14 pound turkey, giblets removed and rinsed
3 to 4 gallons canola oil (more or less depending on the size of your bird)
Special Equipment:
1 turkey frying kit
Directions
- To determine exactly how much oil you will need put the turkey into the pot provided with the turkey frying kit. Fill the pot with just enough water so the turkey is completely submerged. Quickly remove the turkey from the pot of water then mark the water line on the inside of the pot with a wax pencil or crayon. This will be the fill line to let you know exactly how much oil you will need to add to the pot. Discard the water and make sure to thoroughly dry both the turkey and the pot before adding the oil. It is extremely important to make sure the turkey and pot are completely dry. Any water in the hot oil will cause it to pop and splatter.
- Add enough oil to the pot to reach the fill line and with a paper towel wipe off the fill line that you drew. Put the pot on the propane burner provided in the turkey frying kit. Clip the oil thermometer provided to the pot and into the oil. Heat the oil over medium-high heat to 250 degrees F.
- Arrange the turkey on the insert from the frying kit. Slowly submerge the turkey into the hot oil. Bring the temperature of the oil up to 350 degrees and maintain this temperature for the duration of the cooking time. Fry for about 45 minutes and remove turkey from oil and check the internal temperature. Turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 151 degrees F. After removing the turkey from the oil, allow it to rest on a cutting board or platter, until the internal temperature reaches 161 degrees F. Carve and serve.