Recipes

Fried Turkey

Preparation

  1. Fully thaw a 12-15 pound turkey. If turkey is over 15 pounds, be sure to remove the leg and thigh from the breast and fry separately.
  2. Remove giblets and neck, trim all excess fat and skin.
  3. Clean and dry turkey inside and out.
  4. Coat turkey with optional seasonings.
  5. Place turkey upside down in the fryer basket with the legs facing up.

Directions

  1. CAUTION: USE THE FRYER MANUFACTURER’S INSTRUCTIONS.
  2. Place the thawed turkey in the fryer. Add water until it completely covers the top of the turkey. Remove the turkey, allowing the water to be drained from the turkey back into the pot. Mark the level of the water with a crayon or measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly.
  3. Pour ® Peanut Oil to the marked level in the fryer.
  4. Attach a 6-inch long meat thermometer to the top edge.
  5. Be sure the stem of the thermometer is emerged in the oil a minimum of one inch.
  6. Following the manufacturer’s directions, light the gas cooker and set at a low flame.
  7. Carefully place the fryer on the gas cooker and set flame higher.
  8. Using the thermometer, heat oil to 375°F.
  9. When oil reaches desired temperature of 375°F, reduce heat by turning regulator valve.
  10. Attach the grab hook to the top of the rack.
  11. Wearing protective mitts or gloves, very CAREFULLY and SLOWLY lower turkey into the hot oil. This process may take up to two minutes. WARNING: Do not drop the turkey into the hot oil. It may splash or boil over, causing injury and fire.
  12. Remove grab hook once the turkey is emerged in the hot oil.
  13. Fry turkey approximately three minutes per pound or until skin is a golden brown and at desired crispiness.
  14. To ensure turkey is fully cooked, make sure internal temperature is 165°F-170°F in the breast and 175°F-180°F in the thigh.
  15. Let turkey cool before cutting.
  16. Store any leftovers in the refrigerator.

Storage and Disposal

  1. Allow the oil to cool and then use a strainer to filter it. DO NOT TOUCH HOT OIL. The oil can be reused up to three or four times but needs to be covered and stored in the refrigerator or freezer.
  2. Keep children and pets away from the hot oil.
  3. Discard any oil if it darkens, smokes, foams, or has an odor.
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