Prepping A Turkey For Deep Frying

• Choose a turkey no bigger than 12 pounds. If that isn't enough to feed your guests then get two turkeys. Even if you have a pot large enough to cook a larger turkey remember that you will have to lift it over a pot of hot oil. A 12 pound turkey will cook in under 40 minutes so cooking two (24 pounds of turkey) can still be done in well under two hours and think of all the leftovers you'll have.
  
  
• Remove the neck and giblets from inside the turkey. Remove any pop up timers or plastic leg bindings. The legs should be tied together with butchers string so that they don't touch the side of the pot while cooking. Do not stuff your turkey.
  
  
• Defrost your turkey in the fridge for several days prior to cooking. Do not defrost a turkey outside of the fridge as this a great way to grow bacteria.
  
  
• Stuffing and Gravy - When deep frying a turkey the stuffing must be made outside of the bird. Also plan for alternate ways to make gravy. You will not have access to turkey fat like you would when roasting a turkey. Frying up the giblets and neck in a pan is one solution or save some chicken fat from a previous meal a few days before Thanksgiving. And remember that a deep fried turkey needs less gravy because it doesn't dry out like oven roasted turkey, although that fact won't help your mashed potatoes.