Frying Turkeys

 I'm seeing a bunch of Turkey frying videos on my feed and the one thing they never cover is how much oil to put in the pot.

That depends on your pot and the size of the turkey.  Once you have chosen your oil, and your turkey, it's time to prep the turkey and make sure that the bird will not overflow the pot with the hot oil.

The turkey must be fully thawed.  Please, God, do not drop a frozen turkey into hot oil. It will explode and at a minimum, a trip to the Emergency Room will be necessary. Once the bird is thawed, season it however you will.  Inject it, or rub it, or whatever.  It's your bird.

The way I was taught to do it was to test it before you lit the burner.  Simply put the bird in the pot, add oil until it covers the bird, then take the bird out.  Then light your burner and heat the oil to the desired temp.  When putting the bird into the hot oil, go slowly. Painfully slowly. Wear gloves and take your time.

Let the turkey fry 3 minutes per pound.  A 12-pound bird takes 36 minutes.  After frying, let it rest for 30 minutes before carving.

Bon apetit.