Tips & Warnings:
- The oil will splatter when you fry the turkey, so wear old clothes.
- You can inject the turkey with marinade the night before by using a turkey injector kit.
- Buy the oil from a wholesale grocer to save money.
- Use a turkey that weighs 14 lbs. or less.
- Season the carved turkey with salt, pepper, hot pepper sauce and lemon wedges.
- Dry the turkey well, because a wet turkey will splash dangerously when placed in oil.
- Do not deep fry the turkey in an attached building, such as a garage or on a wooden deck.
- Make sure you have enough propane to last the entire frying time, about 40-50 minutes for a 10-14 lb. bird.
- Keep an eye on the frying bird at all times.
- First time you fry a turkey, have a simulation fry using water instead of oil. Dunk your turkey in the water and take it out. Mark where the water line is so you don't put too much oil in the fryer and end up with overflow of oil.
- Turkey can be fried in pieces too. Cut it the same way you would a chicken, sprinkle it with Old Bay Seasoning® before frying. The seasoning adds a hint of flavor and a deep color to the outer skin and meat.
- The oil temperature will drop when you place the turkey in the peanut oil. Let it fry for 10-12 minutes and the temperature should go back up to 365ºF. If not, carefully increase the gas flow until the temperature starts to rise back to 365ºF.
- Freeze the oil for the best long term usage.
- Fry more than one turkey with the leftover oil. Get some friends together and fry chickens, pork loins, etc.