Skip the oven and head outside to deep-fry your Thanksgiving turkey. It’s a little trickier than roasting a classic turkey, but the payoff is huge. All the crispy skin and juicy meat that results is worth learning how to master the technique. Here’s how to sate your deep-fried dreams safely
Prep the Turkey
Remove the neck, giblets, and any pop-up thermometers or plastic trussing on the turkey. Make sure the turkey is thoroughly thawed, as any hidden ice pockets can be very dangerous.
Cover with Water
Put the turkey in the pot and fill with water to cover by about a half-inch. Make sure the pot is still at least 4 inches higher than the water line; having too much oil in the pot can cause it to overflow and cause a fire.
Take the turkey out, then use a ruler to measure how high up the water goes. That is how much oil you will need.
Pour out the water and dry the pot completely. Pat the turkey dry thoroughly inside and out.
Season the turkey with salt and pepper all over, then let stand at room temperature for 1 hour.
Prepare to Fry
Set up your frying equipment, then fill the pot with oil to the measured height and bring to 180 degrees C.
Hook Up the Turkey
Insert the hanger securely into the turkey and attach the lowering hook component. Very slowly lower the turkey into the oil and remove the hook.
Fry, Baby, Fry
Fry about 3 minutes per pound, until an instant-read thermometer inserted into the middle of the thigh registers 70 degrees C.
To take the temperature, slowly lift the turkey out of the oil and have someone insert the thermometer into the thigh while the turkey hangs.
Make Sure It’s Done
Return the turkey to the oil if necessary to continue cooking.
Rest, Then Eat!
Transfer the cooked turkey to a cutting board and let rest 20 minutes before carving.