How to fry a turkey

Step 2 Heat Oil

1. Fill fryer no more than two thirds full with oil. Anymore than two thirds, and you risk the over flow of oil as well and a huge grease fire. You just need enough oil to submerge the turkey entirely.

2. Heat oil to about 325 degress Farhenheit.

Comments

[honeybearcorgi]

Another precaution is to turn off the flame until you lower the turkey into the oil. This will prevent the ignition source from the spilled oil. If all is well you can relight the burner.

[jsalas5]

If you put the turkey into the container and add water till the turkey is covered, then take the turkey out and mark the water level, it works really well. dry the turkey off, empty the water out of the container and dry it, then fill the container with oil to the mark you previously made and heat it. make sure the turkey is as dry as possible before very slowly lowering into the oil and you'll be good as gold.

[wmfxir]

Very very very important not to do this in house, garage, deck, or too near any of the above. Some people actually do this every year with disastrous results.

I always use the method suggested by Cammel8, works like a charm.

[menahunie]

True - some people do this and it defys me why? Also one thing forgotten to mention? NEVER put the turkey in the oil if it is still FROZEN - IT WILL EXPLODE..

[el_barter]

This step requires GREAT CARE. Overfilling is probably the no 1 mistake folks make. Remember we are trying to FRY the TURKEY - not ourselves. Instead of guessing and filling it 2/3 full, use the displacement method. 1) Place turkey in empy fryer 2) Check fryer instructions on optimal level and adjust water to reach that mark 3) Fill with water and observe the level 5) Adjust water level as needed and make note of water level 6) Empty and refill fryer with penut oil to the level you desire

[cammel8]

Actually the best way I have found yet to do this is to 1.) place the turkey in pan 2.) fill it with water till you have about an inch over the turkey 3.) take the turkey out 4.) mark where the water level is with a sharpie. on the inside of pan 5.) take water out 6.) dry out reallllllllll good 7.) refill with oil to sharpie line This guarentees the oil to not be wasted by using too much and not be unsafe either.

[cammel8]

The key is take the turkey out before marking. If you mark when turkey is still in, then when you put your oil in to that line without the turkey in the pan, then place the turkey in, you have too much oil and risk over overflow and fire.

[xenobiologista]

Is that from the Underwriters' Laboratory video? That was hilarious, especially because they were so deadpan about the whole fryer-doing-a-Space-Shuttle-impression. http://www.ul.com/turkeyfryers/