A turkey fryer consists of a propane tank for fuel, a burner mounted on a stand and a large pot, which usually measures 35 to 40 qt. A fried turkey has a crisp outer layer and skin, but it is tender and juicy throughout. You can use a variety of spices and spice combinations to flavor a fried turkey; the flavor permeates the meat better if injected into the turkey, as opposed to being rubbed in.
Set Up
Set the burner up on a solid, level surface. If the burner is leaning, the pot could shift while cooking, and if the ground is soft, the legs could sink when the extra weight of the oil and turkey are added. Set the fryer up away from any structures for safety. Determine the amount of oil you need by putting the turkey in the pot and filling it with water until the turkey is covered no more than 1 inch. Remove the turkey, measure the water and then dry the pot thoroughly. Any moisture in the pot will cause spattering. If you use too much oil, it could overflow and ignite. Using the right amount of oil is both a safety and cooking concern.
Cooking Preparation
Thaw your turkey completely before frying. A frozen turkey will create a volcano of oil froth through the body cavity when it is placed in the fryer. Dry your turkey before frying for the same reason. Use an oil with a high smoke point. Peanut oil is most commonly recommended for turkey fryers, but canola or safflower oil can also be used. If you are using peanut oil, make sure your guests are not allergic. Inject your turkey's breast and the thighs with your spice mixture using a kitchen syringe. You can do this as much as 12 hours in advance.
Cooking
Heat the oil to 350 to 400 degrees F. Place the turkey in a basket or on a rack designed for a turkey fryer. Lower the turkey into the oil slowly. Lowering it too quickly can make the oil splash out, causing a fire. Wear oven mitts to prevent burns from spattering oil and steam. Cook the turkey four minutes per pound. Measure the internal temperature of the turkey using a meat thermometer. The breast should be at least 170 degrees F, and the thigh should be at least 180 degrees F. Remove the turkey carefully, drain and serve.
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