A whole turkey can be successfully cooked by the deep fat frying method, provided the turkey is not stuffed and has been completely thawed.

The turkey should be 12 pounds or less in size.

There are safety concerns when working with such a large amount of oil.  Select a cooking vessel large enough to completely submerge the turkey in oil without it spilling over.  The oil should cover the turkey by 1 to 2 inches.

To determine the amount of oil needed, do a preliminary test using water.  Place the turkey in the cooking utensil and add water to cover. Then remove the turkey and measure the amount of water.  This is the amount of oil needed.

Select a safe location outdoors for deep fat frying a turkey.

Heat the cooking oil to 350°F.  Slowly and carefully lower the turkey into the hot oil. Monitor the temperature of the oil with a thermometer constantly during cooking. Never leave the hot oil unattended.  Allow approximately 3 to 5 minutes per pound cooking time.  Remove turkey from the oil and drain oil from the cavity.

Check the temperature of the turkey with a food thermometer.

The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165°F in the innermost part of the thigh and wing and the thickest part of the breast.  If the turkey is not done, immediately return the turkey to the hot oil for additional cooking.

When the turkey is done, remove it from the oil and place it on a sturdy tray lined with paper towels.  The skin can be golden to dark brown to almost black.  Let it rest about 20 minutes before carving.

Allow the used oil to cool before pouring it into containers for refrigerator storage.  The oil can be reused if it is strained, covered, and used within a month.

Source:  United States Department of Agriculture Food Safety and Inspection Service