Directions: |
Directions:Pour the necessary amount of peanut oil into the pot. Enough oil should be used so that the turkey is completely covered when it is lowered into the pot. (Cooking Tip: To determine the amount of oil needed, lower the turkey into the pot and cover with water. Use same amount of oil in the place of water when frying the turkey.) A 24 quart pot will hold up to a 14 lb. turkey, a 26 quart pot will hold up to a 16 lb. turkey, and a 30 quart pot will hold up to a 20 lb. turkey.
Light the cooker as per the cooker’s instruction manual. Never allow temperature of oil to exceed 350° F. Always use a deep fry thermometer to monitor the temperature of the oil. Never leave the cooker unattended!
Thaw, and then towel dry the turkey completely. Remove the giblet package, neck, any wires or packaging materials, and pop up timer. Coat the turkey inside and out with seasoning, or inject with marinade if desired.
Place the turkey on the frying rack with the legs up.
Using mitts for protection and the lifting hook, lower the turkey into the 350° F oil very slowly. Be careful not to splash hot oil. (Cooking Tip: Turn the propane burner off until the turkey is fully in the hot oil, then turn your burner back on. This will keep the fryer from catching on fire if the oil spills out.).
Cook turkey at 350° F for 3 1/2 minutes per pound. When the planned cooking time has passed and it is time to check for doneness, turn the gas to the burner completely off.
Make sure the burner is off before lifting the turkey to drain. Using mitts and lifting hook again, slowly lift turkey from the pot. Allow the turkey to drain. Slice at the thigh joint. If the thigh appears to be well cooked, the turkey is ready. Allow the turkey to cool before slicing. |
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