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You'll need some special equipment to deep fry a turkey. Many people start with a turkey frying "kit" which contains most of the equipment needed for this cooking process. These kits are sold in many supermarkets and other retail outlets.
For outdoor cooking, the following equipment is needed:
For indoor cooking, the following equipment is needed:
Always start with a fresh or completely thawed turkey…never use a frozen or partially frozen turkey as it will cause the hot oil to foam and possibly spill.
Be sure to remove the giblets and neck from the interior of the turkey before frying.
Most recipes recommend seasoning only on the outside of the turkey. However, this just darkens the outside of the turkey and lessens the eye appeal. Since you've injected the turkey with marinade, you've already captured the seasoning on the inside. Try to reuse the same hole each time you inject a particular part/area of the turkey, such as the breast. Position the injector in a circular motion, refilling several times. The idea is not to create too many holes in the bird. You can also inject from inside the cavity of the bird.
If you are not ready to fry the turkey, cover it with plastic wrap and place in the refrigerator.
Heat the oil to 400°F. This typically takes about 45 minutes. When frying with propane, use the deep-frying thermometer to monitor oil temperature. Most electric cookers are thermostatically controlled, so an oil thermometer is not necessary. It is always a good idea to check the inside temperature of your bird with a meat thermometer. Never leave the oil unattended. Peanut oil will begin to smoke at about 440°F. If the oil begins to smoke, check temperature and lower the heat immediately.
Anytime you are frying with a large quantity of oil, it is a good idea to have a fire extinguisher handy.
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