Remove the giblets and neck. Inject marinade into the breast,thighs and legs-one ounce of marinade for every pound. This helps keep the turkey moist.
Pat the turkey dry inside and out.
Pour LouAna Peanut Oil into the pot, reaching the fill line.Heat the oil to 400 degrees F and maintain 350 degrees while frying.
Place the turkey in the fryer basket, breast side down.Slowly lower it into the hot oil. The oil will froth and bubble and might splatter, so be careful.
The oil temperature will drop when you add the turkey, so be sure to adjust the thermometer to bring it back up to 350 degrees F.Maintain that temperature throughout the entire cooking process.
Allow the turkey to cook four minutes per pound. Turn off the fryer. Using the fryer basket, lift the turkey out of the oil.
Move the basket to a nearby area that has been lined with paper bags. Insert a meat thermometer into the thickest part of the breast and thigh. It should register at least 180 degrees F; if not continue frying until turkey reaches 180 degrees F.
Place the turkey on its back on the platter lined with paper bags or towels to absorb any oil.
You should let the fried turkey sit for 10 minutes, then carve, serve and enjoy! If you prefer your bird more done, you can wrap it in tin-foil for 10 – 20 minutes after draining and before carving.
There are two options when frying a turkey. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. Or you can use a Master built Electric Deep Fryer that can be used indoors on kitchen counter tops, tables, inside garages and on covered patios. Be sure to keep children and pets away. But either way you choose, always remember:
- Never lower a frozen or partially thawed turkey in hot oil because it will boil over.
- Wear oven mitts.
- Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.