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EASY INSTRUCTIONS FOR FRIED TURKEY Deep frying a turkey is not a simple process, but when done correctly the result is worth the effort! Many have been severely burned when frying turkeys, so SAFETY can not be emphasized enough. Take your time. Handle turkey and oil carefully and slowly!
First, gather your equipment and ingredients: * Outdoor cooker and propane * Large pot with basket insert (at least 10 gallon size or larger) * Grease thermometer * THAWED turkey 12 -15 pounds * 5 - 6 gallons of vegetable oil * Pepper, garlic and other favorite poultry seasonings Easy instructions: * Don't fry a turkey inside the house! Heat your oil outdoors in a large pot over a hot propane flame. Be patient. The oil should take 15 - 20 minutes to heat to frying temp. * Rinse and dry the turkey. Trim fat and drain well, then sprinkle bird with poultry seasonings. * When oil registers 325 degrees, it's time to lower the turkey CAREFULLY into the oil. A basket insert is safer around the hot oil, but you may also use a long-handled (very long) skewer or frying utencil to insert in turkey cavity to slowly put turkey down into the oil. Use grease thermometer to check oil temp and adjust flame so temp remains around 325 degrees. * Turn turkey every now and then for even frying. * Cooking time: Fry whole turkey 3 1/2 minutes per pound. A large turkey @ 15 pounds will take about 1 hour to fry. * Be very careful when lifting the turkey out of the hot oil! Let drain briefly . . . then enjoy! Back to USADS index page - I Back to USADS index page - II |