Turkey Frying 101 Supplies You Will Need: •
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Turkey fryer (i.e.: Cabela’s Ultimate Turkey Fryer, Item #551306) o Heavy-­‐ duty cast iron burner o Large, heavy-­‐duty stainless steel pot Propane Thawed turkey, up to 20 lbs. (depending on size of fryer) Injector (i.e.: Cabela’s 2-­‐oz. Marinade Injector, Item #516712) Injectable marinade (King Kooker®, Cajun Injector®, and Cabela’s marinades) Dry-­‐rub seasonings (Cabela’s Competition Rubs and Open Season Spices) Corn, canola or peanut oil, or a blend of these (Item #550683/#550682) o These oils have a high smoke point, so they won’t combust at the high temperatures needed to fry a turkey. o A traditional Cajun deep-­‐fried turkey is fried in peanut oil. Lifting rack/hook (Cabela’s Turkey Lifting Rack, Item #551357) Heavy-­‐duty heat-­‐resistant gloves (Eastman Outdoors Leather Cooking Gloves, Item #590345) Apron (not plastic or other material that may melt-­‐ in Home & Cabin dept.) Safety glasses Fryer thermometer (Cabela’s 12” Fryer Thermometer, Item #551356) Meat thermometer (Cabela’s Fork Thermometer, Item #551464) Fire extinguisher Getting Started: Frying a turkey can be very dangerous if done improperly, so make sure to take every precaution possible to prevent accidents. Remember you are dealing with an open flame fueled by propane, hot oil, and a pot that may tip or overflow. NEVER FRY A TURKEY INDOORS, AND NEVER FRY A FROZEN TURKEY. Wood decks may be flammable, but a grassy or dirt area is good for frying. Concrete is also acceptable, but the oil will stain the surface. Before putting oil into the frying pot, place the turkey in the pot and fill with water so the turkey is covered by two inches. There should be several inches from the top of the water to the top of the pot. Remove the turkey. Note the remaining water level, as this will be your desired oil level. Empty the pot, dry completely, and add oil until the level reaches the previous water level. DO NOT OVERFILL THE FRYING POT. Keep in mind that oil and a turkey have to fit in the pot. If there is too much oil, adding a turkey will cause the hot oil to overflow. This will result in a large oil fire and potentially severe burns. Preparing the Turkey: If desired, brine the turkey overnight in a clean 5-­‐gallon food grade bucket, keeping it under refrigeration. This will result in a juicier, more flavorful turkey. It also helps it thaw if it is still a bit frosty. ?3!80&K&KM!;N'!;#01'2!&(!#K0'7%&(;&J>!2*#!J7K!7$$%2!7!-02!0#8!7K-!&KS'J;!7!<70&K7-'!S#(;!8'3*0'!2*#!70'!
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