Deep fried turkey is moist and delicious and not at all oily.



The skin sears instantly and seals in the natural turkey juices

for the most juicy turkey you'll ever have. It also cooks

quickly at about 3 ? minutes a pound. That's a 12 pound turkey

in under 40 minutes. You'll even have time to cook two turkeys

if you want. No more waking up at dawn to put the turkey in the

oven. Deep frying a turkey will also free up oven space for side

dishes. If your oven space is limited, think about how much room

you'll have without a turkey in there.

What do you need to deep fry a turkey:

Deep Fryer - You can buy the whole setup in a kit or you can

buy everything separately. Make sure your pot is about 40-60

quarts. The burner should be large enough to hold this pot

securely. Most burners will use a propane tank as a fuel source

and are not included in the kits.

Candy Thermometer - Having an accurate thermometer is important

to ensure that the turkey cooks properly and to avoid a fire.

Candy Thermometers are long and usually have a clip so you can

attach them to the side of the pot. Most Deep Fryer Kits

include a candy thermometer.

Meat Thermometer - After cooking your bird for 3 1/2 minutes a

pound it will be done. If you have problems keeping the oil

temperature constant then you may need a meat thermometer. The

turkey is done when the internal temperature reaches 160

degrees.

Oven mitts & safety goggles - Splattering oil is very

dangerous. Oven mitts and safety goggles are a must. Fire

Extinguisher - This is just a precaution but it's better safe

than sorry. Make sure the fire extinguisher is made for grease

fires.

How to prepare for your first deep fry:

Choose a turkey no bigger than 12 pounds. If that isn't enough

to feed your guests then get two turkeys. Even if you have a

pot large enough to cook a larger turkey remember that you will

have to lift it over a pot of hot oil. A 12 pound turkey will

cook in under 40 minutes so cooking two (24 pounds of turkey)

can still be done in well under two hours and think of all the

leftovers you'll have.

Remove the neck and giblets from inside the turkey. Remove any

pop up timers or plastic leg bindings. For more details visit to www.300-chicken-recipe.com the legs should be tied

together with butchers string so that they don't touch the side

of the pot while cooking. Do not stuff your turkey.

Defrost your turkey in the fridge for several days prior to

cooking. Do not defrost a turkey outside of the fridge as this

a great way to grow bacteria.

Stuffing and Gravy - When deep frying a turkey the stuffing

must be made outside of the bird. Also plan for alternate ways

to make gravy. You will not have access to turkey fat like you

would when roasting a turkey. Frying up the giblets and neck in

a pan is one solution or save some chicken fat from a previous

meal a few days before Thanksgiving. And remember that a deep

fried turkey needs less gravy because it doesn't dry out like

oven roasted turkey, for more details visit to www.bread-bakers-assistant.com although that fact won't help your mashed

potatoes.

Deep frying a turkey is dangerous and proper caution needs to

be used:

The turkey fryer needs to be outside on a flat surface. Do not

deep fry a turkey in a garage or a covered carport.

Always keep a fire extinguisher (rated for grease fires)

nearby.

Large oven mitts or a fireplace gloves must be worn.

Always wear eye protection and full face protection would be

even better. A welding mask is probably overkill but it would

be entertaining for your guests.

When lowering the turkey into the oil, turn off the flame.

And do not allow those guests, especially children and pets

near the turkey cooker.