Cookbook:Deep Fried Turkey
|Deep Fried Turkey|
|Servings||20 - 30|
|Time||Thawing: 3 to 5 days|
Cooking: 45 minutes to an hour
- Dedicated turkey frying set: cooking pot, propane burner, 550°F 16 inch thermometer with clip, turkey stand, and triangular handled hook
- At least 10 pounds of propane
- Fire extinguisher, check it is ready to use and charged
- If frozen, thaw turkey in a safe manner. Remove giblets bag from cavity.
- Place turkey on its stand and set it in the dedicated turkey-frying pot.
- Pour water into pot until turkey is covered completely and water level is two inches above the turkey.
- Remove turkey from water, and mark level of water in pot.
- Pour out water (discard). Dry the pot thoroughly and fill to line with peanut oil.
- Heat oil in pot over propane burner to 400°F, by thermometer, in area at least TWENTY FEET FROM ANY BUILDING.
- Slowly lower completely thawed, completely drained turkey (on its stand) into oil using the hook with an oven mitt.
- The temperature of the oil will decrease to 350°F. Maintain that temperature closely!
- Monitor temperature constantly until heat is turned off. Don't let it drop below 345°F or go over 355°F
- Fry turkey 3 minutes per pound. Be careful not to over-cook it! If it floats, it's over-done!
- Remove turkey using hook with oven mitt.
- Check temperature using meat thermometer in deep part of meat, to be at least 160°F.
- Turn off fire and allow to cool completely before even considering moving.
- Rest turkey on tray, breasts down, 20-30 minutes before carving.
Tips, Notes, and VariationsEdit
- If you are not willing to perform step #1 of directions, you are not safe to cook using this method.
- If you cannot understand steps #3 through #6, do not use this method.
- The safest way to thaw a turkey is in the refrigerator. Any other way invites salmonella.