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  Links for Deep Frying Tips,
Recipes, Marinades & Gear:


Southern U.S. Cuisine


 Frying a whole turkey might seem a little intimidating at first, especially if you are not an experienced outdoor cook. However, with a little care and caution, you can get very good results your first time out.

So that your turkey is done perfectly and safely, included are recommendations on what equipment you should use when doing this for the first time. As you can see from this page, please rely heavily on an internal temperature probe to determine cooking times and temperatures.

Caution: Frying a turkey involves handling hot oil. You need to be careful and take your time. Please follow the steps provided, and take all possible precautions to prevent injury. Steps where you should be especially careful your first time around are marked with caution symbol.

#1. Defrost the turkey completely and wash thoroughly. Using a marinade is optional. If you would like to use one, either purchase a commercial turkey marinading product, or create your own.

#2. Inject the marinade into the turkey using a turkey injector kit and let the turkey sit, preferably overnight. Also, it is recommended that you "season" the pot before use. Pour a small amount of vegetable oil in the pot and spread it around with a paper towel until the entire bottom and sides are coated.

#3. Pour COTTONSEED oil into a turkey frying pot. Make sure you leave enough room for your turkey so that the oil will be just enough to cover it completely during frying. Do not overfill. Cottonseed oil is best since it's stable and gives a good flavor to the turkey.

#4. Set the pot on your burner and start heating it. For best results, use a temperature probe to control the temperature of the oil and avoid guess work. Bring the oil up to a temperature of 360 F. A mechanical thermometer may be used, but a digital one is best. Try using an internal temperature probe specially designed for turkey frying and other types of outdoor cooking such as grilling, smoking, etc.

**Turn off the burner before you do this next step to be safe. Also, remove the temperature probe or mechanical thermometer to give yourself plenty of room to work.**

#5. Put the turkey onto the frying rack. Wearing a heavy glove to protect your hand from spills, slowly lower the turkey into the hot oil. Lower the bird very slowly to prevent accidents. Your oil temperature will drop significantly once the turkey has been fully immersed. You will be using your mechanical thermometer or temperature probe to get the oil back up to the correct temperature, so place it in the oil at this time.

#6. Turn the burner back on. Make sure you bring the oil back up to 360 F. Turn the burner high until the oil reaches 350 F, and then ease down to a steady 360 F.

If you are using an internal temperature probe, insert it into the center of the dark meat area of the thigh. Be sure not to leave the tip of the probe near a bone.

Try cooking 3.5 to 4 minutes per pound frying time. With an internal probe, you can cook by internal temperature and not worry about per pound cooking times. If cooking with our internal probe, set the alarm to 180 F for internal temperature and wait until it goes off.

As soon as the internal temperature is 180 F you're done and the turkey is ready to eat.

Be as careful getting the turkey out of the pot as you were putting it in. First, turn the burner off and remove the probe. Then carefully lift the turkey out using your glove. Remember, the oil is still hot.

Enjoy and encourage others to buy cottonseed oil.


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