Have a Bird

For initiates, an invitation to the neighbour’s house for a little deep-fried turkey may sound odd. But thanks to an estimated three-minutes-per-pound cooking time, the concept is catching on. Enthusiasts also love the moist meat and crispy skin that results. But if you want to do it yourself, you need to pay careful attention to a few important details.

Gear up
Buy a turkey fryer that has a sturdy and steady base. When choosing between a gas/propane or electric deep fryer, remember that the former has an open flame; overfill the pot or use a turkey that is too large, and you have a huge safety concern on your hands. An electric deep fryer requires a high source of power and you might not be able to plug it into a regular house extension. Some fryers come with temperature controls, but you will still need a food thermometer to see if the bird is fully cooked. Heavy-duty barbecuing mitts and a fire extinguisher are a must to have on hand.

Get out
Never, ever fry indoors. The potential for spills and fire make turkey frying an outdoor activity. Place the fryer on a level area away from buildings and decks. Always follow your fryer’s specific instructions.

Think small
Deep-fry small turkeys. Whole birds of about 8 to 10 lbs (3.6 to 4.5 kg) and turkey parts, such as breast, wings, drumsticks and thighs, are best. Do not stuff the turkey.

If you do purchase a larger bird, remove the legs and thighs and cook them separately. Larger birds are harder to handle and can easily be overcooked. Also try chickens, poultry parts, beef or pork roasts or tender steaks.

Oil the works
Canola oil is great for deep-frying, as it has a high ‘smoke point’ of 475°F (240°C), the point at which the oil starts to break down. It’s also low in saturated fats. Make sure the oil doesn’t overheat.