You’ll be amazed by the flavour and juiciness of the meat, and by the speed in which your turkey cooks when you deep-fry. Turkey deep fryers are available for purchase at most barbecue and hardware stores.

Tips on preparation:

• For best results, choose a whole turkey weighing less than 14 lbs, or select turkey parts such as wings, thighs, and breasts
• To begin, remove thawed or fresh turkey from outside wrapper, remove giblets and neck from the cavities, and rinse with cool water
• If marinating or injecting, do so and place bird into a large clean bag or large non-corrosive pot and return to refrigerator for 4-24 hours

Tips on oil:

• Canola oil is recommended because of its high smoke point and low allergy concerns, however peanut oil is also a popular option for deep-frying
• To measure correct oil level, place turkey in an empty deep-fry vessel
• Fill the vessel with water until it reaches about 2“ above the turkey
• Remove the turkey
• Submerge a measuring stick into the water to measure height of water in the vessel and mark the measuring stick at the watermark
• Dispose of water and thoroughly dry the vessel inside and out
• Stand measuring stick upright in empty vessel and fill with oil to marked point

NB: Before cooking, ensure that the turkey is dry by patting with paper towel inside and out. Excess moisture on or in the turkey will cause the oil to splatter.

Tips on deep-frying:

• Preheat oil to 375°F (190°C). This may take 45 minutes – 1 hour. Use a candy or deep-frying thermometer to ensure accuracy. If the temperature is not high enough, the turkey will absorb more oil and may taste greasy. If the temperature is too high, the turkey may burn. Continue to monitor the temperature throughout the cooking process
• Using oven mitts and a turkey basket or holder, CAREFULLY lower the turkey into the oil. The turkey should be totally immersed in the oil to ensure even cooking
• Estimate 3 minutes per pound – a 10 lb turkey takes approximately 30 minutes to deep-fry. To check for doneness, remove turkey from oil, and insert a meat thermometer into the thigh. Optimum temperature is 170°F (77°C)
• When cooked, remove your golden brown turkey from the oil, ensuring that the oil is drained from the cavity. Place on a rack and cover with foil. Let turkey stand for at least 20 minutes to allow it to finish cooking. This is a very important procedure, do not rush or skip. Your completed turkey will be tender and juicy

10 Do’s and Don’ts of Deep-frying:

1. Do keep children and pets away from the deep fryer at all times.
2. Do always follow the instructions that came with your deep fryer.
3. Don’t stuff your turkey or use a pre-stuffed or pre-basted turkey.
4. Do thaw a frozen turkey completely before immersing in the oil. If still frozen, the oil can spill over the top and be dangerous.
5. Do be aware that the sides and handles of the fryer can become dangerously hot.
6. Don’t over-fill the pot with oil in case it spills over and catches fire.
7. Do deep-frying outside on a level dirt or grassy area and never on wooden decks or inside a garage.
8. Don’t ever use water to extinguish a grease fire – have a fire extinguisher available.
9. Do allow oil to cool completely before disposing or storing.
10. Don’t store oil in the cooking pot.