Deep Frying a Turkey

For turkey lovers, try a different method of cooking 'the bird' for your Thanksgiving dinner! Canola Oil has one of the highest smoke points for deep frying of all commonly used vegetable oils at 468F (242C).

Instructions:

1. Buy a turkey fryer with a sturdy and steady base and pick up a food thermometer to test the doneness of the meat and a pair of heavy-duty barbequing mitts. It's also a good idea to keep a fire extinguisher close at hand.

2. Buy canola oil and a turkey. Choose a fresh bird or make sure it's completely thawed before deep-frying. Remove excess fat and any parts stored inside the bird. Thoroughly dry inside and out. Do not stuff.

3. Get your deep-fryer ready to go. Place it outdoors, out of the wind on a level dirt or grassy area away from buildings and decks. Avoid cement. Oil stains may be difficult to clean up. Put a drip pan under the fryer.

4. First - determine the amount of canola oil you need by placing the turkey, breast down, on the frying stand or in the basket. Lower into the empty pot and add water to about 2 inches (5 cm) above the turkey. Remove the turkey and note the water level. Remove the water and thoroughly dry the pot.

5. Fill the pot with canola oil just to the required level. Using a deep-frying thermometer, heat the oil to 375 F (190 C). This usually takes from about 45 minutes to 1 hour. Monitor the oil temperature to ensure it does not overheat.

6. When the oil is ready, lower the prepared turkey into the fryer. For a whole turkey, estimate 3 minutes per pound as the cooking time. Whole turkeys of about 8 lb (3.5 kg) to 10 lb (4.5 kg) and turkey parts are best for frying. Larger birds are harder to handle and the extra cooking time results in the skin and outer meat being overcooked.

7. Remove turkey from the oil, and check the temperature using a food thermometer: 240 F (170 C) in the breast, and 350 F (180 C) in the thigh. The meat will be juicy and tender.

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