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Published on Nov 29, 2010
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This is my attempt at giving an informational video on how to properly deep fry a turkey. my video makes no claim of any issues you may have and or make me liable for you burning down your house or any bodily harm
a few key points. NEVER do this in your house or in a confined area. Do it OUT DOORS. Turn OFF the flame before you submerge the bird, NO FLAME NO FIRE Do NOT use a frozen bird, if it you purchased it frozen make sure you defrost it thoroughly Make sure the bird is DRY, use paper towel to dry it off, no water, no boiling splatter.
350 degrees, 3.5 min per LB from the time you submerge the bird + 5min on top. It may look burned but its not, rest it for a while and you will see once you cut it open it will be hot and MOIST. Check internal temp to ensure the bird is cooked before you consume
here are a few options for a Brine (remember if you decide to just Roast you should try a brine as well, make all the world of a differance.