Deep Frying a Turkey Outdoors

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 include oil or grease fires
Preparations:

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Completely thaw the turkey. This is very prominent for even cooking, measurable cooking time, and safety. Allow 1 day thawing time per 5lbs. Of turkey in the refrigerator. Thawing at room temperature can breed and spread bacteria and also spoil the turkey. Once thawed, take off giblets and neck. Trim excess fat and skin. Make sure the chance at the neck cavity is wide and clear. Trim the chance larger if needed. Make a 1-inch cut at the leg joints to allow oil to drain after it's concluded cooking.

Next, quantum the oil level needed for this bird. Mount the turkey on the poultry rack and insert into the fryer pot. Fill the pot with water until the turkey is fully submerged. Make a mark about a 3/4 inch below the waterline because oil will advance when heated. Pots made for turkey frying will usually have a maximum waterline, do not fill past this line. If there is not a maximum line, all the time leave at least 3 inches from the top of the pot. If the turkey is too large for the pot, the turkey will need to be trimmed down. It is very prominent to keep in mind that the water used to quantum with will be contaminated. Wholly clean after draining the water. Wholly dry the pot before adding oil.

Peanut oil is the most commonly used to deep fry turkey. It has a high flash point and is cholesterol free. Any good host should be mindful of peanut allergies of their guests. Any vegetable oil can be used for a lighter taste or due to allergies.

Once the waterline is measured, you may season the turkey. Dry seasoning works best on the turkey's surfaces. Liquid marinade and or herbs may be injected into the the meaty parts. Mixing orange juice, beer, or wine with dry seasonings works wonders when injected.

Placing the Fryer:

One of the most prominent security quantum is properly placing the burner. The fryer needs at least 10 feet clearance on all sides from any structure or flammable structures and should never be under any type of overhang or ceiling. Base risky mistakes include placing it on wooden decks, under the stable door, or loose uneven grass and dirt. Concrete or brick are the best surfaces to place the fryer. If using on the lawn, clear the area of grass and make sure the dirt is packed, firm, and even.

Wind and weather can be risky factors. Never use if there's a chance for rain. Never use in medium or stronger winds. all the time position the propane tank upwind and at least 2 feet from the burner. There needs to be extra clearance downwind than 10feet depending on how strong the zephyr is. If winds are too strong, do not attempt to make a wind breaker or blocker. It's too risky to use a gas burner in strong winds.

Time to Cook: Never leave the cooker unattended!

Light the burner before placing the pot on it for good sight and chance of knocking over the pot. Once lit, never leave the cooker unattended. The most prominent thing for a great fried turkey and to preclude any accidents is to all the time have at least one adult watching the cooker at all times. Add the oil to the measured waterline before placing the pot on the lit burner. Placing an empty pot on the burner will damage the pot.

Monitoring the oil temperature is prominent for deep frying anything. If the temperature reaches too high, there's risk of fire. If the temperature drops too low, the food will stop "steaming" and oil will soak in causing it to come to be greasy a soggy. 350 Fahrenheit is the target cooking temperature for a turkey with peanut oil. Puny less, colse to 335 Fahrenheit is target for lighter oils such as canola. 400 Fahrenheit is a good requisite limit. This means once 400 Fahrenheit is reached, shut off the gas. It will take more heat to flash the oil on fire than 400 Fahrenheit, but there's no need to go this high and it will hurt the estimated cooking time. Temperatures under 400 Fahrenheit that are higher than target, should be controlled by lowering the heat on the burner. Turn off the gas if at any point the oil starts to smoke. Keep in mind that reusing oil will lower it's flash point temperature.

Once the target temperature is reached, about 350 Fahrenheit, it's time to drop the bird. Sacrifice the heat of the burner. Wearing thick gloves, long sleeves and thick shoes or boots, very gently lower the turkey rack into the pot using a long grab hook. Lower the turkey so slow that it'll take over a Puny to Wholly do. Without gloves or long sleeves, oil splatter could cause "flinching" and might result in knocking over the pot filled with boiling oil.

After the turkey is Wholly inserted, growth the heat to raise the oil temperature back to target, this could take some minutes. Once the target temperature is reached, adjust the heat to claim it. Be mindful of the requisite limit, once 400 Fahrenheit is reached, don't attempt anymore adjustments and turn off the gas. A turkey takes about 3 to 3 and a half minutes per pound to deep fry, about one hour for an 18lb turkey.

When the turkey is golden brown and done cooking, turn off the gas. Place newspapers or paper towels close by on a flat surface. gently take off the turkey rack from the pot using the same security clothing as when it was lowered. Make sure the rack is high and clear of the pot before attempting to move to Sacrifice chance of knocking over the pot still filled with boiling oil. Place the rack on the newspapers or paper towels to cool and drain. For some minutes.

Do not leave the fryer pot and burner unattended until it has cooled down which will take quite some time. Do not attempt to move the pot and burner until the oil has dropped down past 110 Fahrenheit. It's very prominent to keep in mind that the oil is still boiling after the cooking is done and to keep children away from it.

Congratulations on your gorgeous bird. Only problem is that you won't ever be able to go back to dried oven cooked turkeys again.

Deep Frying a Turkey Outdoors

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