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Turkey Frying Tips
 

To determine how much oil to use, place the bird into the dry pot and fill with water about even with the tips of the legs. Remove the bird, and the remaining water level is your oil level.
 

Deep-frying Timing it is the only way to calculate when the bird should be done.

Using a meat thermometer for safest done temperature.

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  • 1. Whole turkey 3-1/2 minutes per pound
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  • 2. Bone-in turkey breast 7-8 minutes per pound. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside.
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  • 3. Chicken or a Cornish hen, is 9 minutes per pound

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2. To inject the bird, insert the needle into different locations in each breast and top and bottom of each drumstick and thigh, shoot the marinade in three or four different directions in each hole. Use about 1oz. of marinade per pound, you could use an entire jar of marinade on one bird.
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4. After injecting, dry the bird with a paper towels inside and out, the marinade displaces water in the bird.
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6. Have the turkey out of the refrigerator about 30 minutes or until it is at room temperature, dry the bird with a paper towels. Yes dry again, water and hot oil doesn’t mix, Dry is good.
7.  
8. Then rub the Dry Seasoning into the skin of the turkey, and you're ready to fry.
9. Just a note: you can inject two different flavored marinades into the same bird, one flavor in each half. The breastbone will keep the flavors separated.
10. Heat your oil to between 350 and 375 degrees Fahrenheit.
11. When the oil is hot, SLOWLY lower the turkey breast side down into the pot.
12.  
13. Be sure your thermometer only hangs in the oil - you don't want it touching the bird or the side of the pot. Because of the cold bird, the temperature of the oil will drop when you put the bird in. You'll need to adjust the burner to maintain your temperature of 350 degrees.
14.  
15. You'll want to keep the oil temperature right at 350 during the cooking process.
16. Once the time is up, use an oven mitt to grasp the handle of the basket and carefully raise the turkey out of the oil.
17.  

• • Move the basket quickly to a nearby area that has been lined with paper bags or a pan catch in order to avoid dripping oil. Insert a meat thermometer into the thickest part of the breast and thigh.
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  • It should register at least 180°F.
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  • You can return the turkey to the fryer if necessary, and cook for an additional five minutes to bring it up to the required temperature.
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  • Wrap the turkey in aluminum foil and let stand for about twenty minutes. (Carry-over cooking will finish cooking the turkey outside the oil, if you cut into the meat when it is that hot all the juice runs out letting the turkey rest helps the meat hold onto the juice and flavors better.)
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  • Carve and enjoy!