Deep frying requires a cooking oil with a high smoke point such as peanut oil. Cooking time is about four minutes per pound of turkey, so a 15 pound turkey needs to be cooked for about one hour in 350 Â°F (175 Â°C) oil. Oil can be recovered, stored, and reused several times before it becomes rancid or contaminated. Storage life can be extended by filtering used oil and keeping it cool. A generous rub of salt and pepper gives a very nice taste. The turkey can also be seasoned with an injectable marinade. Fried turkeys cannot be stuffed, nor do they provide drippings or broth for gravy.
Deep frying a turkey uses oil over an open flame, thus it presents some hazards. The operation must be considered hazardous from the time the flame is lit to the time the turkey is removed and the oil is cooled. In 2007, a five-year old boy in Wheeling, Illinois died from burns sustained when he accidentally rode his bicycle into a turkey fryer. So be safe! A propane burner must never be used indoors, on a wooden deck, under a roof, tree, or near any flammable materials. The propane tank must be placed as far away from the cooker as possible. Never leave the fryer unattended and ensure a fire extinguisher rated for flammable liquids is readily available.