Steps to frying a turkey
Since we do this only once or twice a year, I have made these detailed steps to help me remember.
- Print out and read all of this before starting
- Buy two or more 12-18 lb turkeys 2-5 days before cook
- Buy extra oil – always stock 35 lb new peanut oil from Sams Club
- Bring peanut oil to room temp 1 day before (so is liquid)
- Remove packaging from frozen turkeys 1.5-2.5 days in advance
- Place frozen turkeys into large plastic container
- Fill 2-quart container with hot tap water and add 3/16 to ¼ cup kosher salt
- Keep making more brine until turkeys are covered
- Optional: add ground up herbs: 6 garlic, 2 tbs Bells poltery seasoning, sage, more…
- Fill big pot about 1/2 full with oil (no more!), less for large >20lb turkey
- If oil doesn’t cover turkey, add a little more
- Set up burner in driveway at least 30 feet from house
- Heat on high to 375 deg F (about 30 min)
- Dry off turkey with towel, inside and out
- Place turkey on hook stand, legs up
- Tie legs to pope’s nose
- If temperature goes above 375, turn off and wait before starting turkey
- Place turkey in oil carefully (wear gloves and long sleeves)
- Put on lid with thermometer in hole
- Leave burner on high for a few minutes then turn down a little
- Check every 7 minutes – burner will be on low near the end
- Keep temperature between 350 and 375
- Cook 3.5 minutes per pound
- Take turkey inside holding above clean tray to catch drips
- Turn on side to remove hanging grate
- Remove over tray and let sit under foil for 30-60 minutes
- Start another turkey
- Enjoy!
- Return oil to original container when cools to 150 deg F 3 hours later
- Do not wait until morning or racoons will tip over
- Decant carefully and stop when see sediment
- Store oil in a cool place (best to freeze) garage in winter, basement in summer
- Put oil on list if needed