Butterball website is a great source of information on Deep Frying Turkey.
Butterball said: FROZEN WHOLE TURKEY 10 TO 32 LBS.
Thaw in refrigerator (not at room temperature). Place unopened turkey, breast side up, on a tray in refrigerator and follow our refrigerator thawing instructions. Allow at least 24 hours for every 4 pounds.
To thaw more quickly, place unopened turkey breast down in sink filled with cold tap water. Allow 30 minutes per pound. Change water every 30 minutes to keep surface of turkey cold.
When thawed, keep in refrigerator up to 4 days until ready to cook.
Deep Frying turkey turns out an irresistibly tender and delicious turkey, and is a great alternative to traditional cooking methods.
Caution It is especially important to follow instructions carefully and take extra precautions.
Every year there are a number of needless house fires and injuries caused by improper use of deep fryers to cook turkey’s.
Propane deep fryer can be very dangerous. Never leave your deep fryer unattended and be sure to carefully follow these instructions:
To start, take the wrapper off of the turkey, and remove and discard the neck and giblets.
Deep-fry your turkey outside on a flat surface, far away from homes, garages, wooden decks, etc.
If your turkey is 14 lbs. or less, you can deep-fry it whole. If it’s 15 lbs. or more, separate the legs and thighs from the breast and fry them separately.
Be sure your turkey is completely thawed.
Remove any excess fat.
Do not stuff you turkey when deep-frying. Cook the stuffing separately.
To minimize sticking to the basket, submerge the empty basket in the hot oil for about 30 seconds; remove and place turkey inside and slowly submerge your bird in the cooking oil.
To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line, and use that line as a guide when adding oil to the propane fryer.
Important Pat the turkey dry with paper towels.
Add oil to the fryer (based on the water line).
Preheat oil in the fryer to 375° F. (Use a thermometer to check oil temperature.)
While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
Safety Warning When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Then and only then you can turn the burner back on.
This will prevent a flash fire.
Set your timer and cook the turkey about 3 to 4 minutes per pound.
Use a thermometer. Your turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
Safety Warning When the turkey is done, turn the burner off and slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.
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