How To Deep Fry A Turkey
Equipment Needed: *15-20lb. turkey *28-Qt. or larger turkey fryer pot *Propane burner stove *Oil thermometer made to withstand over 550 Fahrenheit 300 Celsius *LP propane tank *Thick work gloves(flame retardant cooking mitts works best), long and heavy sleeves(such as flannel) *BC or ABC fire extinguisher, never use water to contain oil or grease fires
Preparations: Completely thaw the turkey. This is extremely important for even cooking, measurable cooking time, and safety. Allow 1 day thawing time per 5 lbs. of turkey in the refrigerator. Thawing at room temperature can breed and spread bacteria and also spoil the turkey. Once thawed, remove giblets and neck. Trim excess fat and skin. Make sure the opening at the neck cavity is wide and clear. Trim the opening larger if needed.