Ingredients
(Only oils that have high smoke points should be used. Such oils include peanut, refined canola, corn oil)
FIRE EXTINGUISHER (YOU NEVER KNOW)
My tip - Do this where nothing can catch on fire, if you are a hoarder, just forget about this recipe
You will need to be close to an outlet
Directions
2.
Put turkey in the empty basket of the fryer.
3.
Oil should be 5 inches from the top, to figure this out, add water to the basket until the turkey is completely covered.
4.
Get a ruler and measure the level of the water.
5.
Drain the water and dry the basket.
6.
Look at the package to write down the weight of the turkey you will need it to figure out the cooking time.
7.
Remove the neck and giblets from the turkey
9.
While the oil is heating, prepare the turkey as desired.
10.
Remove excess fat on neck to allow the oil to flow through the bird.
11.
Remove the wire that holds the legs in place
12.
Cut off the wing tips up to the first joint and cut off the tail.
13.
Remove the pop-up timer from the bird
14.
DO NOT BY ANY MEANS STUFF THE TURKEY, IF YOU DO THIS YOU WILL CAUSE A FIRE.
15.
Dry bird thoroughly inside and out
16.
Put the bird in a roasting pan for no more than 30 minutes.
17.
This raises the turkeyâs temperature (and it will splatter less.
18.
Preheat oil to 400 (in fryer)
19.
SLOWLY AND CAREFULLY lower turkey into oil
20.
Fry 3 minutes for each pound (and leave in an additional 3-5 minutes)
21.
Remove the bird carefully and let it cool for 15-20 minutes
22.
Check the temperature. It should be 165°F to 170°F in the breast and 175°F to 180°F in the thigh.
