Deep frying a turkey may sounds like a strange concept, but trust me, it doesn’t come out like you’d think. Deep fried turkey is moist and delicious and not at all greasy.

Of course, an idea like fried turkey originated in the south, the frying capital of the United States, but it is gaining popularity nationwide. In fact, a recent block party I attended in South Central Los Angeles had three fried turkeys going. Several groups of neighbors had gotten together and split the cost of the oil and special equipment needed to make this dish. Needless to say, their tables were some of the most popular.

You Will Need
In addition to a turkey, you'll need a 40 or 60 quart pot with basket, plus a propane gas tank and burner, a candy thermometer , a meat thermometer and lots of oil. You should also keep a fire extinguisher and plenty of pot holders nearby. An injector to add marinades and seasonings to the meat is also good to have, although you can make a plain turkey without it.

As far as the turkey itself goes, smaller birds work better for frying. Try not to go over ten pounds. Before cooking, you can inject the turkey with your favorite marinade, rub it with a dry spice rub, or even coat it in seasoned bread crumbs. You will need about five gallons of oil in which to fry the turkey.

Where to Fry
because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don’t mind oil stains. How to Fry before beginning, determine the amount of oil you’ll need by placing the turkey in the basket and putting this in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot.

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Hints & Tips

• Do not stuff turkeys you plan on frying, it just doesn’t work.
• Be sure to measure for the amount of oil you’ll need BEFORE you marinate or bread the turkey. A good time to do these tasks is while the oil is heating.
• Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey to avoid cross contamination.
• Consume cooked turkey immediately and store leftovers in the refrigerator within two hours of cooking.
• Never leave the hot oil unattended.
• Don't allow children or pets near the cooking area.
• Allow oil to cool completely before disposing or storing it.

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