Canola oil is an excellent option for deep frying because it has a smoke point of around 400 degrees Fahrenheit. This means it can withstand the high temperatures needed for frying without burning, making it suitable for turkey frying. Additionally, canola oil has a light flavor that won’t overpower the taste of the turkey, allowing the natural flavors to shine through (Hello Canola).

Before you start, it’s essential to have the right equipment. Here’s a list of what you’ll need:

Turkey Fryer: Invest in a quality turkey fryer designed for outdoor use. Avoid makeshift setups to ensure safety.
Thermometer: A thermometer will help you monitor the oil temperature accurately.
Heat-Resistant Gloves and Goggles: Safety gear is crucial when working with hot oil.
Long-handled Tools: Use tools specifically designed for deep frying to keep your hands at a safe distance from the hot oil.

Ensure your turkey is completely thawed before frying. A frozen turkey can cause the oil to splatter dangerously when submerged.

Pat the turkey dry with paper towels to remove any moisture. Excess moisture can cause the oil to bubble and splatter, posing a safety hazard.

While you don’t need to season the skin (as it will be discarded), you can add flavor to the meat by placing herbs and spices under the skin. Consider using lemon zest, thyme, and sage for a flavorful infusion (Deep Frying a Turkey).

Place your turkey fryer on a flat, stable surface outdoors, at least 10 feet away from any flammable structures or materials.

Pour canola oil into the fryer pot, following the manufacturer's instructions for the appropriate amount. Be careful not to overfill, as this can lead to dangerous spills when the turkey is added.

Using your thermometer, heat the canola oil to around 350 degrees Fahrenheit. This is the ideal temperature for frying turkey.

Once the oil reaches the desired temperature, carefully lower the turkey into the pot. Do this slowly to prevent the oil from overflowing. It’s crucial to maintain a safe distance and keep children and pets away from the fryer (Thanksgiving safety tips for deep-frying a turkey).

Fry the turkey for approximately 3 to 4 minutes per pound. For a 12-pound turkey, this will take about 36 to 48 minutes. Monitor the temperature throughout to ensure it remains consistent.

Use a meat thermometer to check that the internal temperature of the turkey has reached at least 165 degrees Fahrenheit.

Carefully lift the turkey out of the oil and let it drain. Allow it to rest for at least 20 minutes before carving. This resting period helps the juices redistribute throughout the meat.

Never leave the fryer unattended: Always keep an eye on the fryer during the cooking process.
Do not use water to extinguish an oil fire: If the fryer catches fire, smother it with a lid or use a fire extinguisher rated for grease fires.
Cool the oil properly: After frying, allow the oil to cool completely before handling. You can strain it and store it for future use if desired (Thanksgiving safety tips for deep-frying a turkey).

Deep frying a turkey in canola oil can yield delicious results when done safely and correctly. By following the steps outlined in this guide, you can enjoy a perfectly cooked, flavorful turkey that will impress your family and friends. Remember to prioritize safety and enjoy your festive meal!