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Don't you just love deep fried turkey cooked outdoors; the smells as its cooking, the sense of anticipation as you wait to be able to serve it and the flavors when you tuck in... wonderful, simply wonderful.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

So how do you go about cooking turkey outdoors without problems?

Well its really simple if you stick to some very basic guidelines:

1. To start make sure that you're
   using the right stockpot; the
   following sizes are appropriate
   for varying sizes of turkey: use
   a 26-Qt stockpot for a bird up to 16-lb.; use a 30-Qt
   stockpot for a bird up to 20-lb.; use a 34-Qt stockpot for
   a bird up to 24-lb. and use a 42-Qt stockpot for a bird up
   to 27lb.

2. Make sure that your stove or burner on solid flat land and
   that the area where you'll be cooking is away from where
   the family are playing; have some sand handy if you have
   a serious spill as well as a heavy duty cloth for covering
   the oil should it catch fire. Remember never ever throw
   water on hot oil when there is a fire, smoother it instead
   and leave it alone with the gas turned off.

3. Make sure that your burner is up to the task; too small a
   burner and you'll not get the oil up to the right
   temperature. A minimum standard should be a burner
   with a rating of around 55,000 BTUs

4. Make sure that you cook your turkey at the right
   temperature; this means you require a thermometer. The
   optimum frying temperature for cooking turkeys is 350 F.
   Whole turkeys typically require 3 to 3 1/2 minutes per
   pound; so even a 20 lb turkey only takes 1 hour; that's
   quick!. This said, remember that in cold, windy conditions
   it may require a few more minutes.

5. Use the right amount of oil, no more or no less, when deep-frying a turkey. The proper amount of oil depends on the size of the bird and the size of the stockpot. To determine the amount of oil needed, place the thawed turkey upside down on the poultry rack. Fill the pot with water until the poultry is covered. Remove poultry and rack form the pot. The amount of water in the pot corresponds to the amount of cooking oil you need.

6. Try to use peanut oil, it contains no cholesterol and can be re-used more frequently than other types of oil; its also safer because it has a higher flashpoint, reducing the risk of fire. You can also use blends of peanut and soybean oil but if someone is allergic to peanuts, then any vegetable oil may be used.

7. Take care to prepare your turkey ahead of cooking. Typically, a generous portion of poultry seasoning should be rubbed onto and/or under the skin and in the interior cavity. Salt and pepper or any dry rub can be used.

8. If you have an injector an injection marinade may be used as long as it is a thin based liquid. The amount of seasoning and marinade is dependent on your taste. For outdoor meals I recommend a generous portion; use about 1-2 oz. per pound.

9. When the time for the cooking is up first switch off the gas. Then remove the bird and let it drain [so have a tray handy to catch the draining oils]. Then leave the bird stand for a short while; the rest will enhance its flavor and the juiciness of the bird; so don't go sticking in forks or cutting up sections with a knife.

10. Finally, don't fret about cleaning the stockpot as all you'll need is warm soapy water and a rag but do make sure that you clean out all the salt, pepper and any spices that have been added during the cooking.

Stephen Kember is the Proprietor of The Outdoor Cooking Equipment Store. Here you'll find exceptional value outdoor cooking equipment; you'll also find some great recipes & articles helping you to cook outdoors.

Whether you're looking for grills, stoves, stockpots, steamers, cookers, propane burners, deep fryers, Jambalaya kits, turkey fryers, fish cookers or grill accessories we have the very best quality to offer from Bayou Classic; take a look at: http: http://www.outdoorcookingequipmentstore.com

Article Source: EzineArticles.com

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