Cooking Turkey

Roasting Turkey Cook until temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.

(Approximate Timetable for Roasting a Turkey at 325 degrees F)

Grilling Turkey
Indirect heat is ideal for cooking whole turkeys, which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer's instructions.

Deep-Frying Turkey:
Equipment
You'll need a 40- or 60-quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby.

Location
Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients
Smaller turkeys, 8 to 10 pounds, and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n Bake) or seasoned with a rub before cooking. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey.

Cooking Preparation
To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.

Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.
Do not stuff turkeys for deep frying.

Frying the Turkey

Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. For safety reasons, it is best to have two people lowering and raising the turkey.

Whole turkeys require approximately 3 minutes per pound to cook.

Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh.

Additional Safety Tips

Never leave the hot oil unattended and don't allow children or pets near the cooking area.

Allow the oil to cool completely before disposing of or storing.
Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.

Turkey should be consumed immediately and leftovers stored in the refrigerator within 2 hours of cooking.