Deep Fried Turkey
Deep fried turkey cooks a whole bird in about 45 minutes to an hour, far quicker than roasting, and feeds 20 to 30 people. Peanut oil is the traditional choice because it handles the 350°F frying temperature well. The method rewards care: measuring the oil with water first, using a dedicated pot, and keeping the burner well away from buildings are what make it work safely.
Instructions
If the turkey is frozen, thaw it in the fridge for several days, then take the giblets bag out of the cavity. Set the bird on its stand and lower it into the dedicated turkey-frying pot.
Add water until the turkey is fully covered and the water sits 2 inches above it. Lift the turkey out and mark the water level in the pot, then pour out the water and dry the pot thoroughly.
Fill the pot with peanut oil up to the mark. Heat the oil over a propane burner to 400°F, at least 20 feet from any building or other flammable structure.
Wearing an oven mitt, use the hook to lower the completely thawed, fully drained turkey on its stand slowly into the oil. The oil temperature will fall to about 350°F.
Fry the turkey for 3 minutes per pound, and watch the thermometer the whole time. Keep the oil at 350°F, never letting it drop below 345°F or climb above 355°F. If the turkey floats, it is overdone.
Lift the turkey out with the hook, again wearing an oven mitt. Push a meat thermometer into the deep part of the meat, which should read at least 160°F.
Turn off the burner and let the oil cool completely before you try to move it. Rest the turkey breast side down on a tray for 20 to 30 minutes, then carve.
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