How to Deep Fry a Turkey

As a northerner with southern roots, I can understand, if you have never had the opportunity to deep fry a turkey.

The concept of putting a turkey, in a pot of boiling oil, may be foreign to some, but it is the most delicious and moist turkey you will ever experience. It is not just for the holidays, but for any time friends or family get together. The important thing is not to be intimidated, know you can make a delicious deep fried turkey, even your first time.

The custom of frying turkey started in the south and thought of as a Cajun thing. Justin Wilson, the famous southern cook, recalled the first time he heard of a deep turkey fry, was in the 1930’s in Louisiana. When or wherever it started, it has become an American favorite that unites the North and the South.

Martha Steward is credited for taking the southern dish mainstream in the 90’s by showcasing it in her magazine.The rest is history.

There are a few things you will need to prepared your guest of honor:

• Turkey
• Turkey fryer
• Spice rub
• Propane tank
• Fire extinguisher
• Long sleeve shirt
• 5 gallons peanut oil
• Oil thermometer
• Meat thermomiter
• Long cooking gloves
• Long handle fork

Putting a frozen turkey in oil can start a fire, so make sure the bird is completely thawed. Gage how much oil you need, by putting the turkey in the pot you will be using, cover with water and mark the spot. Make sure the pot in big enough to accommodate the bird or get a smaller bird or a larger pot.

Once the turkey is defrosted, remove any giblets from the cavity, rinse with water and drain. Pat dry and allow the turkey to sit until it's room temperature.

Set up you pot outside, and place it on a non wooden surface, away from building or anything tht can catch fire. Set up the propane tank two feet away from the fryer. Keep away children and animals and never leave the pot unattended.

Rub your spices on the turkey and underneath the skin where you can. If injecting marinade, use about one ounce in breast, legs and wings. Sew the neck skin to the bottom of the turkey and tuck the wings underneath and tie the legs together.

Put on a long sleeve shirt to protect your skin from any oil that my splatter or pot. Pour the oil in the pot. Make sure to place the oil thermometer in the pot and turn on the fire. When the oil gets to 350 degrees, it is time to put the turkey in the pop.

Put on your protective cooking mitts and slowly lower the turkey into the hot oil, with the lifting fork. You will cooking the bird for 3 minutes per pound, while maintaining the temperature of 350 degrees.

When the turkey is done, take the meat thermometer and stick it in the thickest part of the turkey. If the temperature is 170 degrees remove it from the oil and allow to set and cool down until it is ready to serve.