Preparing the Turkey
Prepare your turkey the night before, however you see fit, with any dry rub seasoning or marinade. One note to keep in mind: thaw out your bird for at least 24 hours. Make sure your turkey is patted dry both inside and out. This is a critical step in making certain your turkey is cooked properly.
Another method is to roll your turkey in a plastic bag of flour and pepper and place it on the spindle, awaiting its turn in the oil bath. Once your oil is ready, remove the plastic bag and use twine to tie the legs and wings to the body.
Preparing the Fryer
In addition to having a turkey pot and the burner, you will definitely need your AmeriGas propane tank and a long-stemmed thermometer. If you are planning to deep fry multiple turkeys, make sure you have 2 or 3 AmeriGas propane tanks on hand. Set the AmeriGas tank as far away from the burner as the connection permits.
The most common oil used for turkey frying is peanut oil. Fill your pot up to the max fill line, or a little below, depending on the size of your turkey. It should take about 30 minutes to prepare your oil for frying, depending on the outside temperature. Bring your oil to 375° F because when the cool bird is dropped in, the temperature will drop approximately 50°. The tip of the thermometer needs to be submerged in oil and not touching the side of the pot.
Frying the Turkey
Bring your turkey to the pot and slowly lower it into the oil. No matter how slowly the turkey is lowered there will always be some oil spill. Make sure you know the proper weight of your turkey and follow this rule: for every pound of turkey, cook for 3.5 minutes. Make sure to keep an eye on the temperature at all times. Slowly remove the turkey from the fryer so the extra oil can run off.
The internal temperature of the turkey should be 165°F in the breast and 180°F in the fattier part of the thigh.
Cleaning up the Mess
Once the oil has completely cooled down, which takes about 2 hours, drain and pour the oil back into the original container. Cooking oil can be filtered to remove small particles.
Tip: if stored in a cool, dark place, the oil can be reused within three months. It will not retain the flavor of most foods, making it easy to reuse with any other meal you have.