Step 2: What You Need

You will need:
• Turkey fry pot and accessories
• Propane burner designed for large pots
• Propane
• A turkey!
• Refined peanut oil (higher smoke point than unrefined)
• Optional: whatever rub, flavor injection, brine or special preparation ingredients you would like to flavor your turkey. See next step for suggestions.

Most turkey fryer kits will come with a basket, thermometer, hook and all the basic things you will need to fry your turkey. Some also come with the propane burner. If you don't have a large propane burner already, it is going to be best to get a kit that comes with everything. Home Depot carries a full kit that's cheap. This one is a little nicer, but doesn't include a basket, so that would need to be purchased separately.
<p>Looks delicious!!!</p>
Nice tips, never fried a turkey before, how long do you fry it for, say a 15 pound turkey? Thanks.
<p>Around 45 minutes. See step 5 for more information. Good luck!</p>
<p>by the way your fryer is not just for turkey! i have pulled all kinds of goodies out of mine</p>
<p>Yep! We cooked our whole dinner in the fryer in under 2 hours. It's the best.</p>
<p>wow!<br>Look it very delecious.</p>
<p>ive read that to fast thought it said how to fly a turkey. saw this manytimes before and theres always a ball of fire</p>
<p>If you are using a propane cooker, make sure your gas lines are clear. Seems like spiders like these lines and leave their silk to clog the lines. Otherwise, you will get a sooty, yellow flame that won't get hot enough, and the soot will mix with any oil that splashes out of your pot, and will make an asphalt-like coating on the outside of your pot. Which will probably further insulate your pot. I bought one of those electric fryers and it works great for this. I've heard the infra-red oilless fryers work well, but I haven't tried one.</p>
<p>be sure to wear GOOD leather gloves when lowering bird in oil, bird will act like old faithful if you lower to fast and oil hurts like h311 when it gets you. </p>
<p>My sister and BIL (a firefighter) set up a turkey fry assembly line every year to serve the whole neighborhood. Get more out of the oil. They have two people and a long 2x4 for lifting. I used Alton Brown's Turkey Derrick. <a href="http://www.altonbrown.com/pdfs/AB_turkey_derrick.pdf" rel="nofollow"> http://www.altonbrown.com/pdfs/AB_turkey_derrick....</a></p><p>I already had the ladder, so it only cost a few dollars for the extra parts.</p>
<p>Since I'm safety conscious (or paranoid), we lower the turkey into the oil by using a broom stick through the handle and one person holds each side of the stick and we lower the bird in that way. This keeps you away from the top of the fryer. I like the tip on turning off the burner.</p>
I've done about 6 or 7 now. I really like that you mentioned turning off the burner while adding the bird. I think its the best safety tip around, and my manual didn't mention it. I discovered it myself on my third attempt which was a bit oversize and could have been bad if we weren't paying attention.
Duck is sublime, goose is still goose (not a fan of goose cooked in any way). I like to fry spam while the bird cooks ( I use a long hot dog fork) to help fend off the teenager appetites...they got hooked on spam a few years back on a camping trip!
nice,I have been deep frying birds for over 15 years.IMO it is the only way to do turkeys or even chicken(never tried a duck or goose).I use an empty beer keg and 5 gallons of peanut oil, the bottom of the keg fits snugly on the rim of the burner so no chance of it falling off.I have cooked a 23 lb turkey in it and had plenty of room.Also I have never used a basket just have a round stainless steel rack on the bottom to keep the bird from contacting the keg,works great.
Thanks for the tip. Seems like any method to keep the bird from having direct contact with the bottom will work, good suggestion.

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Bio: I'm a designer at Instructables. I have a degree in fashion design and like to sew, get crafty, and attempt to use power tools.
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