How To Fry A Turkey Safely
1 turkey (fresh preferable), 12-15 lbs, thawed blotted dry (frozen not recommended)Marinade:
3 gallons peanut oil
3 cloves minced garlic
4 tablespoons of olive oil
1 stick butter
4 teaspoons soy sauce
1/2 teaspoon paprika, garlic powder, salt and pepper
1 large outdoor turkey fryer
Basket and hook included with fryer
1 turkey injector to inject marinade
If there is a removeable pop-up timer in your turkey take it out and throw it away. I use a roasting disposable pan to place the turkey with marinade injection in and refrigerate overnight, up to two days if you want too, you can also use a large bag as well.
Frying the Turkey:
Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350F degrees. Pat the turkey dry with a clean towel.
Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil using the method above and carefully lower the turkey into the cooker. Allow the oil temperature to stay consistant heat at 350F and continue frying, allowing 3 1/2 minutes per pound this is what was recommended. Our 14 pound Turkey took 45 minutes to cook.
We bought our peanut oil at a local big box style warehouse store, pour up to the line on the inside of your turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). Please make sure there is no water or ice on this turkey for safety of exploding in the oil with water or ice. Again this turkey is fresh, not frozen.
The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175 F using a meat thermometer.
Remove the turkey to a clean large Turkey pan. Then allow it to cool, a few minutes before slicing.