How To Deep Fry A Turkey

When you're beginning to deep fry a turkey, setting up your frying station is important to make sure everything goes smoothly and safely, whether you're planning to do it outside or inside your house.

For Outdoor Frying:

• Choose the Right Spot: Look for an area that is flat, open and away from any buildings, garages or sheds. You want to be at least 10 feet away from anything that could catch fire. This spot should also not be too windy. 

• Set Up Carefully: Take your fryer out of the box and put it together as the instruction manual suggests. This includes putting together the stand that holds the fryer and attaching the burner properly.
• Measure the Oil: Before starting, add the pre-measured cooking oil to your deep fryer. It’s important to measure the right amount of oil to avoid overflow when the turkey is added. A good tip is to first place the turkey in the fryer with water to measure how much oil will be needed, then remove the turkey and replace the water with oil at the measured level.

For Indoor Frying:

• Read That Manual: Every indoor turkey fryer works a bit differently. So, it's super important to take a moment and read through the guide that comes with it. This book will show you how to put your fryer together, how much oil you'll need and how to use it without causing any accidents. 
• Get Your Fryer Ready: Before you start, fill your fryer with oil, but only up to the line that indicates when to stop. This is to make sure you have enough oil to cook your turkey just right without having so much that it might overflow when you put the turkey in. 
  

• Select a Fresh or Fully Thawed Turkey: When you're ready to cook the turkey, make sure it's not frozen. If it's frozen, it needs to be fully thawed first to prevent oil from splashing dangerously when frying. 

• Clean the Turkey Inside: Inside the turkey, there are parts like the neck, giblets and other bits that you don't need. Remove these and throw them away. Also, if you see any large fat chunks, cut those off, too.
• Dry the Turkey Well: After cleaning the turkey, use kitchen paper towels to pat it dry before you add any seasonings. This is important because if the turkey is wet, the hot oil can splash, which could be dangerous.
  
• Season Well: To add a flavourful taste to the turkey, you can do two things:
• Rub with Spices: To make the turkey flavourful, generously rub spices all over its surface. Make sure to cover the entire turkey evenly with your choice of seasonings to enhance its taste. 
• Use a Marinade Injector: If you prefer a juicy and flavourful turkey, consider using a marinade injector. This tool allows you to inject a liquid marinade directly into the turkey meat, ensuring the flavours penetrate deeply for a more delicious result.

• Preheating the Oil:  Add the oil to the fryer and begin heating it to 350°F, the recommended temperature for frying turkey. Be sure to heat the oil gradually to avoid overheating.

• Turn Off the Burner: Once the oil is hot, turn off the burner before you put the turkey in. This helps prevent any oil fires since the oil can splatter or overflow and catch fire if the burner is on. 
• Insert the Turkey: With the burner off; you can now concentrate on carefully and slowly lowering the turkey into the oil using a turkey stand and hook. This gradual insertion minimizes the risk of oil splashing or overflowing, allowing the oil to adjust steadily without bubbling over rapidly. Once the turkey is fully submerged and securely in place, reignite the burner to resume the cooking process.
  
• Fry the Turkey: Keep the oil at a steady 350°F and cook the turkey for about 4 to 5 minutes per pound. Watch the turkey and the oil temperature closely to make sure it cooks evenly and doesn't burn.
  
• Remove the Turkey: When it’s done, turn off the burner again and carefully lift the turkey out of the oil. Let the excess oil drain off without splattering. To hold the turkey safely, use a fryer basket or a long-handled hook or lifter tool designed for this purpose.
  
• Drain and Serve: Let the turkey sit on a wire rack over a sheet pan lined with paper to catch any drippy oil. This helps the skin get crispy. Let it rest for about 20 minutes ​before slicing so the meat stays moist and tasty when served.