How to deep-fry a turkey—safely.
a 5-gallon propane tank and a long-stemmed thermometer
The 30-quart Bijou Classic is good for turkeys up to 14 pounds. The 32-quart pot is good for turkeys up to 24 pounds. The first year, I placed a 14-pound turkey in the pot and filled with water until the water was 2 inches above the turkey. I pulled the turkey out and marked the level of the water on the outside of the pot with a magic marker. That’s the amount of oil I put in. Although I’ve read that oil heated to 350°F expands 10 percent, I still fill to the original line..
After removing the giblets and neck, any plastic or metal parts holding the legs together or a pop-out thermometer, the turkey was sealed in an oven bag with the brine and kept on ice overnight.The next day, the brine was drained and the turkey was patted dry inside and out.the turkey was rolled in a plastic bag of flour and pepper and placed on the spindle awaiting its turn in the oil bath. Take twine and tie the legs and wings to the body, as well.
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