How to Deep Fry a Turkey
What You'll Need
• A small to medium sized turkey: Something less than 18 pounds works best.
• A very large stockpot: You’ll need a pot big enough to completely submerge the turkey.
• A fry basket or turkey brace: The brace should be big enough to hold the bird.
• An outdoor burner: Don’t even think about doing this indoors.
• Thermometers: It’s good to have an oil thermometer and a meat thermometer.
• Oil. Lots of oil: You're submerging the bird, so buy a large container of peanut or sunflower oil.
• Protective gloves/goggles/apron: Cover up any exposed skin.
First, completely thaw your turkey. Remove the neck and giblets, and the pop-up thermometer stuck in the bird. Put the turkey on the turkey brace with its shoulders facing down. The handle of the brace should stick out above the legs so you can pull the turkey out of the pot without reaching into the oil.
Find a flat, stable surface outside on which to place your burner. Make sure the area is dry and well ventilated with nothing flammable around. It’s not a good idea to cook on a wood deck because, you know, wood tends to burn. Also, the oil might splash and stain.