You can estimate about 1 serving of turkey for every pound (0. 4 kg) of bird, so a 15 pounds (6. 8 kg) turkey will serve up to 15 people.
Allow your turkey to thaw for 24 hours for each 5 pounds (2. 3 kg) of weight. For instance, a 15 pounds (6. 8 kg) turkey would need to defrost in the refrigerator for 3 days. To make sure the turkey is completely thawed, feel it inside and out to make sure there are no cold or hard spots in the meat. Be sure to check between the ribs inside of the turkey’s cavity, since this is often the last place to thaw.
Most frozen turkeys will already have this done, but fresh turkeys will not.
If you don’t have enough space between the water and your fryer, you run the risk of oil splashing out while your turkey is cooking. Dry the frying pot thoroughly after you pour out the water. Make sure to do this step before you dry and season the turkey.
Some people prefer to brine their turkey in saltwater or inject it with liquid seasoning. These methods are not recommended, since the extra liquid can cause the oil in your fryer to spatter.
You don’t have to have a fryer specifically for turkeys, but it should be big enough to accommodate your bird.
If your oil gets too hot, the outside of your turkey will cook faster than the inside, resulting in an undercooked bird. You also increase your risk of a grease fire.
If you have a basket, place the turkey breast-side down. [14] X Research source
If you have to take the turkey out, double-check that the oil is at the correct temperature and that the turkey is completely cleaned out and dried. Usually, spitting oil is a result of moisture coming into contact with the hot grease.
