Instructions

1. 1
   If frozen, thaw turkey in the fridge for several days. Remove giblets bag from cavity.
2. 2
   Place turkey on its stand and set it in the dedicated turkey-frying pot.
3. 3
   Pour water into pot until turkey is covered completely and water level is 2 inches above the turkey.
4. 4
   Remove turkey from water, and mark the level of water in pot.
5. 5
   Pour out water and discard. Dry the pot thoroughly and fill to line with peanut oil.
6. 6
   Heat oil in pot over propane burner to 400°F in area at least 20 feet from any building or other flammable structure.
7. 7
   Slowly lower completely thawed, completely drained turkey (on its stand) into oil using the hook with an oven mitt. The temperature of the oil will decrease to 350°F.
8. 8
   Fry turkey for 3 minutes per pound. Be careful not to over-cook it—if it floats, it's over-done! Maintain a temperature of 350°F—monitor it the whole time the turkey is cooking, and don't let it drop below 345°F or go over 355°F.
9. 9
   Remove turkey using hook with oven mitt.
10. 10
    Check temperature using meat thermometer in deep part of meat—it should be at least 160°F.
11. 11
    Turn off fire and allow the oil to cool completely before even considering moving it.
12. 12
    Rest turkey on a tray, breasts down, for 20–30 minutes before carving.