Golden Fried Beauty
A perfectly fried turkey should be an even golden brown, ultra-crisp, and juicy.
Start with a small bird (10 to 12 pounds at most). Place it on the frying rack with the legs pointed down. If you can tuck them into the flap of fat at the bottom of the turkey to hold them in place, even better!
Use a Thermometer!
Place your turkey in the pot and cover it with cold oil. Remove the turkey, then heat the oil up to 350°F.
Lower it Slowly
Shut off the flame, then slowly lower the turkey into the hot oil using an oven mitt or kitchen towel to protect your hand. Once the turkey's in, relight the flame and maintain the temperature at 325 to 350°F.
Take the Temp
Use a thermometer to tell when your turkey is done. The internal temperature should register 145° at the coolest part.
As Robyn demonstrates, even after resting, this is one hot bird!