Deep fried turkey originated in the South, but is quickly gaining popularity around the country. The turkey comes out moist and delicious. Despite what you think, it is not greasy at all. Make sure you use the correct equipment and follow all of the safety tips.

Equipment & Ingredients

• Fire extinguisher
• One fresh or thawed Foster Farms turkey—smaller turkeys, 8-12 pounds, are best for frying
• Cooking oil with a high smoke point (peanut, canola, corn, or safflower)
• 40-60 quart frying pot with basket insert
• Large outdoor gas burner and propane tank
• Candy/deep fry thermometer
• Meat thermometer
• Marinade, breading or seasoning, if desired
• Timer
• Paper towels

Preparation
To determine proper oil level, place the turkey (prior to marinating or breading) in the basket and place it in the pot. Add water to at least 2 inches above the turkey. Remove the turkey and basket; measure the water level from the top of the pot. Empty water and dry the pot and basket thoroughly.

Next, add oil to the pot to the proper predetermined level. Heat the oil to 350ºF. This can takes from 20 minutes to 1 hour, depending on the burner.

While oil is heating, discard leg clamp from turkey. Remove neck and giblets; rinse turkey with cool water. Dry turkey skin and cavity. Apply seasoning, coating or inject marinade, if desired. Do not stuff turkeys for deep-frying.

Frying
When oil temperature reaches 350ºF, place turkey in basket and carefully lower into oil. Tie candy/deep fry thermometer on a heavy string/twine. Place the thermometer tip in oil; secure to pot to monitor oil temperature. Do not overheat oil or allow it to smoke as the oil can ignite. Whole turkeys require about 3-4 minutes per pound to cook. Calculate cook time from the weight sticker.

After cook time, remove turkey from oil to check internal temperature with a meat thermometer. The turkey is done when the meatiest part of the breast reaches 170-175ºF, and the thickest part of inner thigh reaches 180-185ºF (be sure you are not touching the bone with the thermometer). When proper temperature is reached, carefully drain oil from the cavity and allow turkey to drain for several minutes on paper towels. Let turkey stand 20 minutes before carving.

Clean Up
Allow oil to cool completely before moving pot. Oil can be reused if properly strained and refrigerated.

Safety Tips
Keep a fire extinguisher handy. Wear protective shoes and long sleeves, and use oven mitts when working with hot oil. Never leave hot oil unattended. Don't allow children or pets near the cooking area.

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