Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10–18- pound whole turkey
- 4 gallons peanut oil
Directions
If frozen, thaw turkey in the fridge for several days. Remove giblets bag from cavity.
Place turkey on its stand and set it in the dedicated turkey-frying pot.
Pour water into pot until turkey is covered completely and water level is 2 inches above the turkey.
Remove turkey from water, and mark the level of water in pot.
Pour out water and discard. Dry the pot thoroughly and fill to line with peanut oil.
Heat oil in pot over propane burner to 400°F in area at least 20 feet from any building or other flammable structure.
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.
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.
Remove turkey using hook with oven mitt.
Check temperature using meat thermometer in deep part of meat—it should be at least 160°F.
Turn off fire and allow the oil to cool completely before even considering moving it.
Rest turkey on a tray, breasts down, for 20–30 minutes before carving.