Instructions
4. Situate a 10- to 12-gallon stockpot on a 12-inch propane Gauze burner with at least 100,000 BTUs and fill with vegetable oil. Bright glow and heat oil to 390 degrees F.5.
3. Fold the wings of the turkey extreme the bird's shoulders and then remove the hock lock. Deposit turkey on a goodly wire stand.
1. Remove the neck and giblets from the turkey cavity and rinse the inside and elsewhere of the bird.2. Dry the turkey bushy-tailed, inside and absent, with paper towels.
Lower the well-dried turkey, breast inaugural, into a deep-frying Hamper. Situate on oven mitts and gently lower the Hamper into the oil.
6. Lift up the turkey and dip it into the oil again three or four times so the oil adjusts to the temperature of the turkey.
7. Fry the turkey while carefulness the oil temperature as lasting to 365 degrees F as credible. Fry for approximately three and a half minutes per pound, until meat is golden and a deep-frying thermometer in the thickest detail of the turkey thigh registers 175 degrees F.
8. Lift Hamper out of oil and drain turkey, including the cavity, in a roasting pan. Carve and serve after the turkey has cooled for 20 minutes.
