Without frying anything else!
By Jay Mathiesen, Owner, Backyard Bash

It seems every year we hear of some unfortunate soul who has burned down his house using a turkey fryer. In most cases, this is caused by a hiccup in the frontal lobe of the brain.

Therefore, as a reminder for all those who have fried a turkey, as well as those who have never fried a turkey and would like to, please follow these safety guidelines. This way, you won’t have to include the local fire department on your Thanksgiving dinner guest list!

What You’ll Need

If you are planning to inject your turkey, you’ll also need:

Step #1

Completely thaw the turkey. Any ice crystals left in the cavity of the turkey can cause a great deal of grease spatter and possibly cause the oil to overflow!

Step #2

Before taking the turkey out of its packaging, place it in the fryer pot. Fill the fryer pot with water to 1″ above the highest point of the turkey. Remove the turkey and use a tape measure or ruler to measure down to the top of the water level. Record this measurement.

Step #3

Completely dry the inside of the pot. Excess water can cause popping, and in some cases, may cause the oil to boil over.

Step #4

Prepare turkey for frying by removing giblets from cavity and neck area. Trim the excess skin from the neck and tail areas.

Step #5

If desired, inject marinade into the turkey. I use a light colored butter based marinade, like Turkey Gold Cajun Injector Marinade. Rather than injecting in to the side of the turkey breast, I follow the breast bone on either side and try to inject along the bone and rib structure. This helps pull the marinade into the meat rather than forming a pocket of marinade that doesn’t go anywhere. I repeat on both sides of the breast and then do the legs and thighs along the bones, as well.

Note: Do not use seasonings other than the injector marinade. Salt pulls moisture out of the meat and can cause popping. It can also dry out the meat.

Step #6

Completely pat dry the outside and inside of the turkey with paper towels to remove any water or excess marinade. This is very important, as it will keep the oil from boiling over!

Step #7

VERY IMPORTANT!: Pick a location to fry the turkey. DO NOT place the turkey fryer indoors or on a wooden deck or decorative stone patio. Oil will splatter all the way around it, so pick a surface that you don’t mind being marked by oil or that can be easily cleaned.

Set cooker a MINIMUM of 15′, and preferably 20′, away from any combustible structures or materials.

Have a FIRE EXTINGUISHER on hand!

Step #8

Fill the pot with high smoke point oil. I use peanut oil. However, there are alternatives for those with peanut allergies.

Fill the pot to the measurement line you took earlier. This will allow for the oil displaced by the turkey and will prevent overflow.

Step #9

Light the fryer and heat until the thermometer reaches 375 degrees. This is 25 degrees higher than what you’ll use as a cooking temperature, becuase the thawed turkey will lower the oil temperature for a period when it is first placed int he fryer.

STOP!!! Do not leave the turkey fryer unattended!!! For the safety of yourself, your property and others, keep a watchful eye on the fryer. Keep children and pets away.

Step #10

Once the temperature reaches 375 degrees, turn off the fire and slowly lower the turkey into the fryer using protective gloves and an apron.

Turning off the fire will keep the oil from igniting, should you have an overflow!

Once turkey is lowered into the pot, relight the fire and stabilize the temperature at 350 degrees.

DO NOT allow the oil to excede 400 degrees, as the oil can ignite.

Again, DO NOT leave the turkey fryer unattended.

Step #11

Cook the turkey for the length of time indicated by its weight. Turkeys 12 lbs and under, cook 3 minutes per pound, plus 5 minutes. Turkeys over 12 lbs, cook 3 1/2 minutes per pound.

Try to keep turkey sizes no larger than 14 lbs for best results. Your times may vary. Check meat temperature after removing from fryer to ensure proper doneness. Breast meat should reach 165 degrees and thighs should be 175-180 degrees.

Step #12

Carefully remove the turkey from the fryer. Let excess oil drain from turkey above the pot for a moment.

Place the turkey in a foil pan, cover and let rest for 20-30 minutes before slicing.

Slice and enjoy your delicious fried turkey!!!