Can You safetly fry a turkey? Anser YES...See below

Pete's Cooking Tips:

How to safely fry a 12 pound Turkey

First of all read instruction sheet and set up cooker and pretest unit, to become familiar with the burner and adjusting the flame. Cooking must be done outside, on grass or gravel, not on wood decks or concrete, keep away from the side of building. Area should be level and keep children and pets away from the area; oil is dangerous when heated to these temps.

Now you need to calculate how much oil you need for your turkey, you can put the turkey in the pot and add water until the turkey is covered, remove the bird and note the water level in your pot, this pot is marked with graduations, so it makes it easier. When it comes time to fill with oil pour in exactly this amount and no extra.

We just did a 12 pound bird and we filled the pot to the 1/2 mark with oil.

After you defrost your turkey, and removing the neck and giblets and any plastic pop ups its time to season. Season by injecting marinade under the skin and in to the meat of the turkey breast, legs, back ...etc. You will lift the skin to be sure to get the injector tip in to the meat, make sure the turkey is dry, and pat with paper towels if necessary. Once it is fully injected and dry you can rub with any season rub you desire. Let stand overnight or at least 2-3 hours.



Now the time has come to fry the Bird, turn the burner on and get the oil to 350 degrees. Mount the bird on the Turkey stand that comes with the unit, with feet up, so the hook end is up for putting the coat hanger lifter in to the hook. Tie the legs with white butchers twine, usually comes with the frozen turkey. Cut away fatty skin so oil can easily bubble up thru neck and butt.

Turn the burner off at this point.

Slowly lower the turkey in to 350 degree oil, but do not completely submerge, lift out and each time dip turkey in deeper until finally submerged. If the turkey is dropped in all at once the oil will boil over out of the pot so remember put in very slowly. Once submerged the oil should be at a rolling boil. The temperature will drop, so now you can relight the burner and get the temp back up to 350 degrees and adjust flame so it stay at the temp, you will cook approximately 3.5 minutes per pound, you can check with a food thermometer 170 degrees to 185 degrees , but it should be done using the formula of 3.5 minutes per pound. Once done lift the turkey out and let drain, place on tray lined with paper bags or towels to absorb the oil and grease. Let cool for 30 minutes, remember it's still cooking at this point; soon you will be carving the most delicious turkey ever. The flavor of the spices and the juiciness of the meat are incredible. Let the oil cool for several hours, pour back in original container, using funnel and cheesecloth strainer to filter out impurities, this oil can be stored in a cool place and reused 2-3 times.


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