Tailgating equals Thanksgiving. Here is a deep dried turkey recipe, but please use it with caution!
Recipe courtesy of Southern States:
- Thaw the turkey. Placing a frozen turkey into hot oil will cause the oil to splatter. Hot oil splattering onto the lit burner greatly increases the risk of fire, explosion, injury and death.
- Use the products to deep fry food only outdoors, and only on a non-combustible surface such as brick, concrete, or dirt. NOT SUITABLE are surfaces such as wood, asphalt, or plastic which may burn, blister or melt.
- DO NOT use under any overhangs or roofs, and keep a minimum clearance of 10 ft. on all sides of the cooker.
- DO NOT leave unattended while cooker is in use or is still hot (above 100° F).
- COOKING WITH OIL IS NOT SIMILAR TO ANY OTHER COOKER METHOD. Cooking oil is very combustible at high temperatures, and special precautions must be taken to avoid a dangerous grease fire.
- If a fire occurs, use a Type B.C. dry chemical fire extinguisher to extinguish the flames. Turn off the gas at the supply cylinder. DO NOT USE WATER TO ATTEMPT TO EXTINGUISH A GREASE FIRE. IT WILL CAUSE THE FIRE TO SPREAD RAPIDLY. IF A FIRE CAN NOT BE EXTINGUISHED, CALL YOUR FIRE DEPARTMENT.
- When lowering and raising the turkey in and out of the deep fryer, always wear protective mitts and use extreme caution not to splash hot oil. Make sure the burner is off before lifting the turkey rack out of the pot.
- Follow all instructions for using your outdoor cooker. Check all cooker fittings for leaks before using.
- Never allow grease temperature to exceed 350° F.
Directions for Frying A Turkey
- Pour the necessary amount of peanut oil into the pot. Enough oil should be used so that the turkey is completely covered when it is lowered into the pot. (Cooking Tip: To determine the amount of oil needed, lower the turkey into the pot and cover with water. Use same amount of oil in the place of water when frying the turkey.) A 24 quart pot will hold up to a 14 lb. turkey, a 26 quart pot will hold up to a 16 lb. turkey, and a 30 quart pot will hold up to a 20 lb. turkey.
- Light the cooker as per the cooker’s instruction manual. Never allow temperature of oil to exceed 350° F. Always use a deep fry thermometer to monitor the temperature of the oil. Never leave the cooker unattended!
- Thaw, then towel dry the turkey completely. Remove the giblet package, neck, any wires or packaging materials, and pop up timer. Coat the turkey inside and out with seasoning, or inject with marinade if desired.
- Place the turkey on the frying rack with the legs up.
- Using mitts for protection and the lifting hook, lower the turkey into the 350° F oil very slowly. Be careful not to splash hot oil.
- Cook turkey at 350° F for 3 1/2 minutes per pound. When the planned cooking time has passed and it is time to check for doneness, turn the gas to the burner completely off.
- Make sure the burner is off before lifting the turkey to drain. Using mitts and lifting hook again, slowly lift turkey from the pot. Allow the turkey to drain. Slice at the thigh joint. If the thigh appears to be well cooked, the turkey is ready. Allow the turkey to cool before slicing.