| Check your frier
before you buy your turkey as the maximum size of your turkey will be determined by your frier's capacity. Thaw turkey and clean the night before. If your frier does not have markings for the oil you need to determine oil level the NIGHT BEFORE and BEFORE you inject the turkey. To do this, place cleaned turkey in frier and fill with water so that the turkey completely emersed and has about an inch of water over it. Remove turkey and look at water level. This is how much oil you need. Clean your turkey and remove all of the inner stuff and do with as you wish also remove the popup timer thing if there is one (NO YOU CAN NOT STUFF YOUR TURKEY AND FRY IT) Mix equal parts strained itallian dressing and white wine of your choice. Amount depends on the size of your turkey. If you have 1 1/2 Cups or so you'll be fine. Inject mixture through out your turkey. Place in a pan and cover in plastic wrap and place in the fridge- note, some of the stuff will leak out so make sure your pan can hold it. The day of, after the oil is heated and you're stuffed with Turkey Fry Extravaganza appetizers, remove the turkey from the fridge and place the bird on the hook set that came with the frier. Make sure you have drained the pan that the turkey is in- you don't want to risk getting much water or injected liquid into the oil as that causes more splattering. CAREFULLY lower the turkey into the oil and maintain temperature of 350 MAKE SURE YOU DON'T GET THE OIL TOO HOT OR THE OUTSIDE WILL GET REALLY DARK. It's taken Ty years and now he's a pro so give him a call for tips and tricks. Fry for about 4 minutes a pound. When you think the turkey is ready, get your meat thermometer out and temp check in MULTIPLE places. Please think Food and Oil SAFETY first. Call us if you need help or advise and have a GREAT time.
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