Deep-Frying Turkey

Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect new twist for summer barbecues and block parties. In fact, since deep-frying turkey requires special equipment and lots of oil, groups of neighbors often get together to share the costs and the feast. To get you started, we have a deep-fried turkey recipe for you. For a Deep-Frying Turkey experience that is fun and produces delicious results follow these guidelines:

Equipment
You'll need a 40 or 60 quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.

Location
Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients
Smaller turkeys, 8 to 10 pounds and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n Bake) or seasoned with a rub.

Cooking Preparation
- To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
- Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.
-While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions. Remove skin if desired. If breading the turkey, place the turkey in a gallon-sized storage bag with breading and shake to coat.
-Do not stuff turkeys for deep frying.

Frying the Turkey
-Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot.
-Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh.
- Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Additional Safety Tips
-Never leave the hot oil unattended and don't allow children or pets near the cooking area.
-Allow the oil to cool completely before disposing or storing.
-Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
-Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

The oils used to fry turkey are critical to the success of the product.

I. Selection of Oil
Only oils that have high smoke points should be used. Such oils include peanut, canola and sunflower. Peanut oil has abundant flavor and is the top choice of many cooks. Canola oil is low in saturated fats and would be appropriate to combine with peanut oil if fat and cholesterol are a concern.

II. Filtering of Oil
These high smoke-point oils allow reusing the oil with proper filtration. Depending on the recipe used, remember to filter the oil...not just strain it. The first step is to strain the cooled oil through a fine strainer. If a breading, spice or herb rub are used in the preparation of the turkey, it will be necessary to further filter the oil through fine cheesecloth.

III. Storage of Oil
The oil should be covered and refrigerated to prevent it from becoming rancid. The oil may be stored in the refrigerator for several months or until signs of deterioration begin. The oil will thicken when it is chilled, but will return to its original consistency when reheated.

IV. Shelf Life of Oil
According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.

My remarks and tips:

1-  Do 3 or 4 turkeys at a time.  There is a lot of prep involved, and you need to make it worth while.  Turkey meat freezes well and retains the flavor.

2-  I'd bring the oil up to 375 degrees instead of the above 350.  Cook for 3 1/2 mins/ lb.  Be sure the turkeys are dry before lowering it into the oil.

3-  We do a variety of flavors injected into the turkey (inject into the muscles and under the skin)

    a-  Garlic and butter

    b- Cajun (hot and spicy)

    c-  Lemon and butter

    d-  BBQ (molasses, honey, butter)

Always mix the flavors with butter.  Inject the flavors into the turkey and let sit overnight.

4-    Do NOT skin the turkey.  It is the best part.

5-    The skin will be dark brown and crispy.

6-    Wire (NOTE: I SAID WIRE)  the turkeys legs together along with the tail.  Put a long loop in the wire and large enough for a broom stick through it.  Use 2 people to slowly lower it into the hot oil.  This will allow you to stand back away from the oil and still have control. 

7-    WARNING!!!!  Once you have fried turkey, you will never want baked turkey again.

8-    A 6 pack of beer/ person involved in the cooking process really is a help.

9-    I use canola oil.  Peanut oil is expensive and you are going to use 5 gallons of it or so.  Last time I bought canola at sams it was $11 for a 5 gallon can.

10-    Fresh turkeys, not frozen!!!