To determine the correct amount, place the turkey in the pot you will be using to fry.

Deep fried turkey prep. First of all, never use a turkey fryer inside. You’ll want to find a flat. This table from the usda is based on a 325°f oven, and a fully defrosted or fresh bird.

It takes a lot longer than you think. Your temperature will drop from 400 degrees f. It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying.

Carefully lower the turkey into the fryer. 16 jump to nutrition facts ingredients 3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed ¼ cup creole seasoning 1 medium white onion directions Place the lid over the pot while cooling, if desired.

To prevent fire hazards, turn off the fryer right before adding the turkey. The oil can then be used up to 3 times. Deep fry for 3 minutes per pound.

To cook this holiday mainstay while following safety. Web heat oil to 350 degrees. 1 hr 25 mins servings:

Determine the amount of oil you will need before you start. Allow about three days to thaw that bird out in the refrigerator. Insert the hanger through the turkey and firmly attach the turkey to the fryer.