| Thanksgiving would never be complete without | | | | 40-60 quart pot for frying. You can buy specially |
| turkey on the dining table. Currently, most | | | | made turkey fryers just for the occasion and I would |
| homemakers cook their turkeys in the oven, but | | | | highly recommend it, since you are likely buying a pot |
| deep frying the turkey is faster and a lot more tasty. | | | | anyway. Add water until about two inches on top of |
| If you expect that the turkey would taste greasy, | | | | the bird. Remove the basket with turkey and |
| you're in for a surprise. The taste is moist and | | | | measure the amount of water. You'll need the same |
| delicious and not greasy at all. | | | | quantity of oil. |
| You will also be surprised at how much time you | | | | 2. Marinade the turkey with flavors and seasonings |
| save when you decide to deep fry. For most birds, it | | | | before deep frying. You can also inject it with |
| only takes about 30-45 minutes or so. Plan on about | | | | seasonings and marinades to increase the flavor. |
| 3 minutes per pound of turkey and try and keep | | | | Alton Brown suggests brining the turkey, so that's |
| turkey size between 10-15 lbs. The procedure is easy | | | | another way to go as well. |
| to do and reasonably safe. As long as you keep | | | | 3. Use a candy thermometer and heat the oil in the |
| safety considerations in mind, frying your bird doesn't | | | | pot to about 325 degree Fahrenheit. After about 20 |
| need to be a hazardous undertaking. | | | | minutes, the temperature should be reached and you |
| Safety First | | | | can start slowly dipping the turkey into the fry |
| This is most important. Due to the enormous amount | | | | basket. |
| of oil used to deep fry turkeys, you should only ever | | | | 4. It takes around 3 minutes for each pound of |
| do this outside in a cleared area. Also, before | | | | turkey. Do a little math and calculate how much it |
| undertaking your dinner preparations, be sure to get | | | | would take based on the total weight in pounds of |
| yourself a really good pair of outdoor cooking gloves. | | | | the bird. The turkey's temperature should be at least |
| You don't want to get burned or scalded by spitting | | | | 170 degrees in the breast meat and at least 180 |
| oil, fat and steam. Your kitchen gloves will likely be | | | | degrees in the thigh of the bird. Be sure to use a |
| inadequate so invest in a sturdier pair. Safety glasses | | | | thermometer to get an accurate temperature. Don't |
| are also a good idea and it is best to have a fire | | | | guess. |
| extinguisher and/or a bucket of sand nearby in case | | | | In 30-45 minutes for most birds, you would have |
| of accidents. | | | | your deep fried turkey ready for Thanksgiving dinner. |
| Now you'll just need to: | | | | Eat the turkey right away and make sure any |
| 1. Determine the amount of oil needed by putting the | | | | leftovers go into the fridge within about two hours |
| turkey in a deep fry basket and dipping it into a | | | | of cooking it. |