Using an electric fryer indoors is a great way to get that crispy texture and delicious flavor without having to brave the elements. Given the high temperatures and dangers, be sure to follow these simple instructions:
- Completely thaw your turkey, or use a fresh turkey.
- Take the wrapper off of the turkey, and remove and discard the neck and giblets.
- Add oil to the fryer, but do not exceed the maximum fill line. Preheat oil in the fryer to 375° F.
When cooking turkey parts, oil temperature should be 325° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F).
- While the oil is heating, pat the turkey dry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavors.
- Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
- Set the timer and cook the turkey about 3 to 4 minutes per pound.
- Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.
- When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.
- Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.