Deep frying a shortcut for making turkey dinner

Deep fry your turkey for an out-of-the-ordinary holiday traditional dinner in half the traditional time.

If you’re running out of ideas for holidays this year, there’s no need to "wing it," according to Daryl Harder of the Home Depot. Instead, get a leg up on tradition and fry a turkey. She suggests that this sumptuous palate-pleaser also will get you out of the kitchen much faster.

A fried turkey cooks in a fraction of the time of its conventional oven-baked friends.

"We have customer who say they’ll never go back to baking a turkey," Harder said. "It’s mostly because frying produces a juicy, flavorful bird and the cooking time is so quick. All you need for a great meal is a plump turkey, a propane tank and a cooker."

Most fryer kits come with a stockpot, outdoor gas cooker, basket and stainless thermometer. The seven-piece Bayou Classic available at Home Depot holds up to a 25-pound turkey. The fryer can also be used for fish and potatoes or something entirely different, such as an old-fashioned low country boil or giant pot of Brunswick stew.

The Setup: Make sure you set up the turkey fryer outdoors on a level surface. It can be placed on concrete, but the oil used in cooking probably will cause stains, so be careful where you park it. Never place your deep fryer on a wooden deck because it may pose a fire risk.

Peanut oil is recommended because it stays clear longer, has a high smoke point, and good flavor. However, if peanut oil is unavailable, vegetable or safflower oil may be used.

For a 10- to12-pound turkey, use 2½ to 3 gallons of oil and, for a 13- to16-pound turkey, use 3 to 3½ gallons. If you are unsure how much peanut oil to use, place the turkey in a pot and fill it with water until the turkey is covered. The amount of water corresponds to the amount of oil needed.

The Prep: Allow your turkey to thaw completely, and clean and dry it inside and out, removing the giblets and neck. Also, trim away any excess fat.

Make sure the opening around the neck is clear; then rub the entire bird with salt and pepper or Cajun seasonings. You can also inject seasoning marinade at two points on the breast and on the thighs. Then place the turkey upside down on the rack, with legs facing up.

The Cooking: Next, you’ll want to heat the oil to 350 degrees Fahrenheit. Be patient because this could take at least 15 to 20 minutes. Count on it taking about 3½ minutes per pound to cook your turkey; an average 15-pound turkey will take between 45 and 53 minutes to cook. By comparison, the roasting time for a stuffed whole 15-pound turkey is more than 5½ hours.

As a safety precaution, Harder recommends wearing work gloves, a long-sleeved shirt, and safety goggles when the turkey is lowered into the hot oil because it does splatter. The same is true when the turkey is removed with the grab hook.

Also, make sure your turkey is completely thawed before placing it into the hot oil, and never leave your cooker unattended.

"It’s possible that you could fry turkeys for half your neighborhood in the same amount of time it normally would take to bake one just for yourself," Harder said. "I’ve known folks who actually invite friends and their turkeys over for a neighborhood fry. By the time you’re on your fifth or sixth turkey, the oil is good and seasoned and you get the best flavor."