All fryers are not created equal, so it’s important to thoroughly read the instructions that came with your fryer.
STEP 1
Gather all your equipment and decide where to place the fryer. It should be set up outside, on a flat concrete or rock surface. No decks, no grass. It should be at least 10 feet from any trees or structures. Do not set up the fryer indoors (even in the garage) or near any overhanging eaves or tree branches. It can’t hurt to have a fire extinguisher on hand, or other safety equipment on our list.
STEP 2
Figure out the amount of oil you’ll need for frying by trying this displacement trick: Before unwrapping your turkey, place it in the frying pot and add enough water to cover it completely. Remove the turkey from the pot and measure the water. That’s how much oil you should use. Make sure the stem of your deep-fat thermometer is submerged at least 1 inch into the oil. Do not fill your frying pot above the “maximum fill” line. Leave the pot off the burner.
STEP 3
Check the connections and hoses on your fryer according to the manufacturer’s instructions. Make sure that both the cylinder valve (on the propane canister) and the regulator control valve on the hose are closed.
STEP 4
Now it’s time to light the burner. It takes two people to do this safely. Wearing gloves and safety goggles, one person should hold a long-handled match or lighter over the burner. Light the burner from the bottom, keeping your hands and face away from the top of the cooker.
STEP 5
Now the other person should turn the cylinder valve to the open position, then slowly open the regulator valve until the burner ignites. Place the pot filled with oil on the burner, and then adjust the air shutter on the cooker for a blue flame. Adjust the regulator control for flame height. You want a low, blue flame.
STEP 6
Let the oil heat to 350°F. You should be monitoring the oil temperature with the deep-fat thermometer that came with your fryer. This takes about 40 minutes. Meanwhile, place the prepared turkey upside down on the frying rack, with the drumsticks pointing toward the sky. Let it sit at room temperature for about 30 minutes before frying. Use the grab hook to lower the turkey into the heated oil very slowly—this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey.
STEP 7
Once the turkey is completely submerged, remove the hook. Fry the turkey for about 3 minutes per pound or until it is dark brown, the juices run clear, and a thermometer inserted into the inner part of the thigh reads 155°F. During testing, our 17-pound turkeys took 40 to 45 minutes. You’ll see from our little video that furiously bubbling oil is OK.
STEP 8
Put on your gloves again, and use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away.
STEP 9
Place the turkey and rack on a rimmed baking sheet set on the ground, and let it sit a few minutes before moving it, to allow extra oil to drain. Turn off the fryer by closing first the valve on the propane cylinder, then the regulator valve. Let the turkey rest for at least 15 minutes before carving.