BEST OIL TURKEY FRYER RECIPES

Steps:

• In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
• Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Steps:

• Completely wash the turkey inside and out. Remove giblet bag and neck bone of course. Do not discard. Use for your dressing and or gravy.
• Pat dry.
• Rub the olive oil on inside and outside of the bird. Coat the bird with your favorite rub recipe or just salt and pepper. You can also brine the bird with your favorite brine. But still pat dry and rub with olive oil liberally.
• Inject your favorite poultry marinade.
• After injecting refrigerate for 4 hours or overnight (overnight is best).
• No preheating is needed for the oil less deep fryer. Follow instructions. Purchase a remote thermometer follow instructions place bird in the basket provided lower into the cooking unit turn it on and wait for your thermometer to beep or buzz.
• Cover fryer for 15 to 20 mins with lid provided to perfectly brown and crisp the skin.
• Remove, rest bird for 15 to 30 minutes.
• Carve and enjoy with your next holiday feast.