Why fry? There is no other way I can think of to cook that will give you a moist, delicious turkey in such a short period of time.  The skin will be crispy and the meat will be juicy!

 

A word of caution right from the start-this whole process MUST be done outside.  You'll be working with bubbling, spitting oil heated to 350 degrees fahrenheit.

 

A 15 lb. turkey is about the maximum size bird you want to cook like this.  The oil you use is up to you, but most prefer peanut oil for this type of cooking.  It is healthier, tastes great and has a very high flash point-meaning that it is the least likely to smoke or flame up and start a fire.  You should also have meat and fry thermometers on hand.

 

Here's what you're going to need:

 

* One 10-15 pound turkey

* 4-5 gallons of peanut oil

* 8-16 ounces of liquid seasoning(marinade)

* Dry seasoning

* Burner & propane tank

* Oil thermometer

* Meat thermometer

* Turkey stand

* Lengthy hook

* Oven mitts or asbestos gloves

 

Prep the turkey.  Make sure that the bird is completely defrosted.  Remove the junk from the cavity and any plastic pop-up device.  Load the injector with your marinade and insert the needle in between the skin and meat.  Using the dry seasoning, rub the bird all over.  When you are ready to get cooking, put the oil in the pot and fire up the burner.  It will take you somewhere around 20 minutes to get the oil to 350 degrees depending on your burner.  Make sure the bird is dry.  Place the bird on the turkey stand drumsticks up and pull his arms back behind his shoulders if possible.  When the oil has reached 350(375 max)use the hook to lower the bird SLOWLY into the oil.  Wear oven mitts and a long sleeve shirt!!

The oil temp will drop.  Raise the burner a bit to get the temp back to 350.  DO NOT put a lid on.  When it's back to 350, lower the burner.  Also try not to let the temp dip below 330 or your bird may start to soak up the oil.

 

10 lbs       30 minutes

11 lbs        33 minutes

12 lbs       36 minutes

13 lbs       45 minutes

14 lbs       49 minutes

15 lbs       52 minutes

 

When time is up, don your mitts and using the hook, carefully lift the bird from the pot.  Holding it over the oil, let it drip a while.  Insert the meat thermometer into the breast.  The temp should be around 165 degrees.  Place it on the cutting board and cover it with foil for 20 minutes or so.  The bird will continue to cook, even while sitting on your kitchen counter and will reach the optimal 170 degrees.

Turn the burner off and remove the pot from the fry stand out of harm's way.  Carve it up and Bon Appetit!!  And Happy Thanksgiving from our family to yours!!!