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Deep frying a turkey can yield a deliciously crispy and juicy result, but it requires careful attention to safety and technique. Here's a step-by-step guide to deep frying a turkey:

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1. **Select the Right Turkey**: Choose a turkey that is 12 to 14 pounds in weight, as this size is ideal for deep frying. Make sure the turkey is completely thawed and dry before frying to avoid dangerous oil splatters.

2. **Prep the Turkey and Equipment**:

   - Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels inside and out.

   - Set up your outdoor deep fryer according to the manufacturer's instructions. Make sure the propane tank is securely attached and the fryer is on a flat, stable surface away from any flammable materials.

3. **Prepare the Oil**:

   - Use a high-smoke-point oil such as peanut, canola, or vegetable oil for frying. Fill the fryer pot with enough oil to completely submerge the turkey, but be sure not to overfill it. Refer to the fryer's instructions for the correct oil level.

4. **Heat the Oil**:

   - Heat the oil in the fryer to 350°F (175°C). Use a deep-frying thermometer to monitor the oil temperature throughout the cooking process.

5. **Season the Turkey**:

   - Season the turkey generously with your favorite dry rub or seasoning blend, both inside and out. You can also inject the turkey with a marinade for extra flavor.

6. **Lower the Turkey into the Oil**:

   - Carefully lower the turkey into the hot oil using the fryer basket or a turkey lowering rack. Make sure the turkey is completely submerged in the oil.

7. **Fry the Turkey**:

   - Fry the turkey for about 3 to 4 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thigh. Monitor the oil temperature and adjust the burner as needed to maintain a consistent temperature.

8. **Remove and Drain the Turkey**:

   - Once the turkey is cooked, carefully lift it out of the oil using the fryer basket or turkey lowering rack. Allow any excess oil to drain back into the fryer.

9. **Let the Turkey Rest**:

   - Transfer the cooked turkey to a carving board or platter and let it rest for about 20 to 30 minutes before carving. This allows the juices to redistribute and the skin to crisp up even more.

10. **Carve and Serve**:

   - Carve the turkey into slices and serve immediately with your favorite side dishes.

11. **Safety Tips**:

   - Never fry a turkey indoors or on a wooden deck. Always fry the turkey outdoors in a well-ventilated area.

   - Use caution when lowering the turkey into the hot oil to avoid splatters and burns.

   - Keep a fire extinguisher nearby in case of emergencies, and never leave the fryer unattended while it's in use.

By following these steps and safety precautions, you can enjoy a delicious deep-fried turkey that's crispy on the outside and juicy on the inside.
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