Ingredients
- 10 - 18 pound turkey
- 4 gallons peanut oil
Make it step by step
- 1.Check fire extinguisher gauge. If not in safe/green zone, get a new one before proceeding to step #2.
- 2.If frozen, thaw turkey in a safe manner. Remove giblets bag from cavity.
- 3.Place turkey on its stand and set it in the dedicated turkey-frying pot.
- 4.Pour water into pot until turkey is covered completely and water level is two inches above the turkey.
- 5.Remove turkey from water, and mark level of water in pot.
- 6.Pour out water (discard). Dry the pot thoroughly and fill to line with peanut oil.
- 7.Heat oil in pot over propane burner to 400 °F, by thermometer, in area at least TWENTY FEET FROM ANY BUILDING.
- 8.Slowly lower completely thawed, completely drained turkey (on its stand) into oil using the hook with an oven mitt.
- 9.The temperature of the oil will decrease to 350 °F. Maintain that temperature closely!
- 10.Monitor temperature constantly until heat is turned off. Don't let it drop below 345 °F or go over 355 °F
- 11.Fry turkey 3 minutes per pound. Be careful not to over-cook it! If it floats, it's over-done!
- 12.Remove turkey using hook with oven mitt.
- 13.Check temperature using meat thermometer in deep part of meat, to be at least 160 °F.
- 14.Turn off fire and allow to cool completely before even considering moving.
- 15.Rest turkey on tray, breasts down, 20–30 minutes before carving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.