Deep Fried Turkey Checklist

• Deep Fryer - You can buy the whole setup in a kit or you can buy everything separately. Make sure your pot is about 40-60 quarts. The burner should be large enough to hold this pot securly. Most burners will use a propane tank as a fuel source and are not included in the kits.
  
  
• Oil - You'll need about 5 gallons of an oil with a high smoke point such as peanut, canolla or saflower. Don't worry a turkey deep fried in peanut oil does not taste like peanuts. The smoke point is the temperature that an oil will ignite. The higher the smoke point the better since you need to maintain a temperature of 375 to deep fry your turkey.
  
  To determine how much oil you will need to deep fry your turkey, place the uncooked turkey in the pot and fill it with water. Make sure the water level covers the turkey but don't fill the pot too high. Remove the turkey and mark the water level on the outside of the pot with a grease pencil. Or you can measure the distance to the top of the pot with a ruler. The turkey needs to be defrosted and dry before cooking so determine the oil level a day or two in advance of cooking.
  
  
• Candy Thermometer - Having an accurate thermometer is important to ensure that the turkey cooks properly and to avoid a fire. Candy Thermometers are long and usually have a clip so you can attach them to the side of the pot. Most Deep Fryer Kits include a candy thermometer.
  
  
• Meat Thermometer - After cooking your bird for 3 1/2 a pound it will be done. If you have problems keeping the oil temperature constant then you may need a meat thermometer. The turkey is done when the internal temperature reaches 160 degrees.
  
  
• Oven mitts & safety goggles - Splattering oil is very dangerous. Oven mitts and safety goggles are a must.
  
  
• Fire Estinguiser - This is just a precaution but it's better safe than sorry. Make sure the fire estinguiser is made for grease fires.