| Equipment Needed: | | | | too dangerous to use a gas burner in strong |
| *15-20lb. turkey | | | | winds. |
| *28-Qt. or larger turkey fryer pot | | | | Time to Cook: NEVER leave the cooker |
| *Propane burner stove | | | | unattended! |
| *Oil thermometer made to withstand over 550 | | | | Light the burner before placing the pot on it for |
| Fahrenheit 300 Celsius | | | | better sight and chance of knocking over the pot. |
| *LP propane tank | | | | Once lit, never leave the cooker unattended. The |
| *Thick work gloves(flame retardant cooking mitts | | | | most important thing for a great fried turkey and |
| works best), long and heavy sleeves(such as | | | | to prevent any accidents is to always have at |
| flannel) | | | | least one adult watching the cooker at all times. |
| *BC or ABC fire extinguisher, never use water to | | | | Add the oil to the measured waterline before |
| contain oil or grease fires | | | | placing the pot on the lit burner. Placing an empty |
| Preparations: | | | | pot on the burner will damage the pot. |
| Completely thaw the turkey. This is extremely | | | | Monitoring the oil temperature is important for |
| important for even cooking, measurable cooking | | | | deep frying anything. If the temperature reaches |
| time, and safety. Allow 1 day thawing time per | | | | too high, there's risk of fire. If the temperature |
| 5lbs. of turkey in the refrigerator. Thawing at | | | | drops too low, the food will stop "steaming" and |
| room temperature can breed and spread bacteria | | | | oil will soak in causing it to become greasy a |
| and also spoil the turkey. Once thawed, remove | | | | soggy. 350 Fahrenheit is the target cooking |
| giblets and neck. Trim excess fat and skin. Make | | | | temperature for a turkey with peanut oil. Slight |
| sure the opening at the neck cavity is wide and | | | | less, around 335 Fahrenheit is target for lighter oils |
| clear. Trim the opening larger if needed. Make a | | | | such as canola. 400 Fahrenheit is a good critical |
| 1-inch cut at the leg joints to allow oil to drain | | | | limit. This means once 400 Fahrenheit is reached, |
| after it's finished cooking. | | | | shut off the gas. It will take more heat to flash |
| Next, measure the oil level needed for this bird. | | | | the oil on fire than 400 Fahrenheit, but there's no |
| Mount the turkey on the poultry rack and insert | | | | need to go this high and it will hurt the estimated |
| into the fryer pot. Fill the pot with water until the | | | | cooking time. Temperatures under 400 Fahrenheit |
| turkey is fully submerged. Make a mark about a 3 | | | | that are higher than target, should be controlled |
| 4 inch below the waterline because oil will expand | | | | by lowering the heat on the burner. Turn off the |
| when heated. Pots made for turkey frying will | | | | gas if at any point the oil starts to smoke. Keep |
| usually have a maximum waterline, do not fill past | | | | in mind that reusing oil will lower it's flash point |
| this line. If there is not a maximum line, always | | | | temperature. |
| leave at least 3 inches from the top of the pot. If | | | | Once the target temperature is reached, about |
| the turkey is too large for the pot, the turkey will | | | | 350 Fahrenheit, it's time to drop the bird. Reduce |
| need to be trimmed down. It is very important to | | | | the heat of the burner. Wearing thick gloves, long |
| keep in mind that the water used to measure | | | | sleeves and thick shoes or boots, very slowly |
| with will be contaminated. Thoroughly clean after | | | | lower the turkey rack into the pot using a long |
| draining the water. Completely dry the pot before | | | | grab hook. Lower the turkey so slow that it'll take |
| adding oil. | | | | over a minute to completely do. Without gloves |
| Peanut oil is the most commonly used to deep | | | | or long sleeves, oil splatter could cause "flinching" |
| fry turkey. It has a high flash point and is | | | | and might result in knocking over the pot filled |
| cholesterol free. Any good host should be mindful | | | | with boiling oil. |
| of peanut allergies of their guests. Any vegetable | | | | After the turkey is completely inserted, increase |
| oil can be used for a lighter taste or due to | | | | the heat to raise the oil temperature back to |
| allergies. | | | | target, this could take several minutes. Once the |
| Once the waterline is measured, you may season | | | | target temperature is reached, adjust the heat to |
| the turkey. Dry seasoning works best on the | | | | maintain it. Be mindful of the critical limit, once 400 |
| turkey's surfaces. Liquid marinade and or herbs | | | | Fahrenheit is reached, don't attempt anymore |
| may be injected into the the meaty parts. Mixing | | | | adjustments and turn off the gas. A turkey takes |
| orange juice, beer, or wine with dry seasonings | | | | about 3 to 3 and a half minutes per pound to |
| works wonders when injected. | | | | deep fry, about one hour for an 18lb turkey. |
| Placing the Fryer: | | | | When the turkey is golden brown and done |
| One of the most important safety measure is | | | | cooking, turn off the gas. Place newspapers or |
| properly placing the burner.The fryer needs at | | | | paper towels close by on a flat surface. Slowly |
| least 10 feet clearance on all sides from any | | | | remove the turkey rack from the pot using the |
| buildings or flammable structures and should never | | | | same safety clothing as when it was lowered. |
| be under any type of overhang or ceiling. | | | | Make sure the rack is high and clear of the pot |
| Common dangerous mistakes include placing it on | | | | before attempting to move to reduce chance of |
| wooden decks, under the garage door, or loose | | | | knocking over the pot still filled with boiling oil. Place |
| uneven grass and dirt. Concrete or brick are the | | | | the rack on the newspapers or paper towels to |
| best surfaces to place the fryer. If using on the | | | | cool and drain. For several minutes. |
| lawn, clear the area of grass and make sure the | | | | Do not leave the fryer pot and burner unattended |
| dirt is packed, firm, and even. | | | | until it has cooled down which will take quite some |
| Wind and weather can be dangerous factors. | | | | time. Do not attempt to move the pot and |
| Never use if there's a chance for rain. Never use | | | | burner until the oil has dropped down past 110 |
| in medium or stronger winds. Always position the | | | | Fahrenheit. It's very important to keep in mind |
| propane tank upwind and at least 2 feet from the | | | | that the oil is still boiling after the cooking is done |
| burner. There needs to be extra clearance | | | | and to keep children away from it. |
| downwind than 10feet depending on how strong | | | | Congratulations on your beautiful bird. Only |
| the breeze is. If winds are too strong, do not | | | | problem is that you won't ever be able to go |
| attempt to make a wind breaker or blocker. It's | | | | back to dried oven cooked turkeys again. |