Keep in mind that you've got to really be careful about putting a wet bird into the hot oil. That's what makes the oil bubble up and out of the pot, sometimes causing a fire. Even at best, your turkey is going to have enough moisture in it that you need to lower it into the hot oil very slowly. It will help if you use some paper towels to pat the turkey as dry as possible; actually, that's good advice even if you don't dip the bird into water. What I prefer to do is to put in what I think is the right amount of oil to cover the turkey, then add another 2 or 3 pints. When the oil is ready to put in the bird, I take a large pot and dip out a pot full of the hot oil and set it aside. I put in the bird, then, if necessary, I pour some hot oil back into the big pot. The temperature of the hot oil is very important, so keep a thermometer hanging on the side of the pot.Deep fry your turkey 3 to 5 minutes per lb. 3 minutes for a small turkey and 5 minutes for a large turkey. If you are using one of the turkey fry pots that they sell then stick with a 13 lb. turkey and cook it 3.5 minutes per lb at 300 to 350 degrees. If you want to test doneness get an instant read meat thermometer and test it as soon as you pull it out. The internal temp needs to be 170 to 180 degrees to be done. Another tip is to put your turkey in the pot and fill with just enough water to cover the bird, remove the bird slowly allowing all your water to stay in the pot. Use a marker to mark the top of the water level in the pot. pour your water out and dry your pot then fill to your line with oil.
Boy howdy do we ever know what that does... especially when you're naked while tossing french fries into that hot oil.... man o man :crazy: I'll tell you what!also the dryer the bird free of water ice the better. that will cause grease to pop and jump. like tossing frozen french fries into hot oil. we all know what that does.