Turn the burner back on.Cook the turkey about 3 to 4 minutes per pound.The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an ...

When a buddy of mine casually mentioned the other day that he was going to fry a turkey, my reaction was immediate and intense. “Don’t do it,” I said. That has been my standard response to ...

Deep-frying requires equipment, lots of oil and a dash of common sense about flammability. But the rewards can be bountiful. It takes less than 45 minutes to fry a turkey to dark-golden ...

If you’re looking for some solid information about how to fry a turkey and not burn your house down, then you’re certainly in the right place. Keep on reading for all the details you need to ...

16-Inch All-Clad Stainless-Steel Flared Roasting Pan. Cheatham uses this pan when she’s making a drier roast chicken or turkey, since its sloped sides allow for “great evaporation of liquids.” ...

The National Turkey Federation (NTF) recommends thawing the turkey in the refrigerator approximately 24 hours for every five pounds in weight. Keep an all-purpose fire extinguisher nearby. Never ...

So, why do people still deep-fry turkeys? The draw of moist turkey meat and fast cooking times of only a few minutes per pound have created legions of fried-turkey fans in the U.S. since the ...