Page 242 - Turkey Book from Meathead

breasts at 350°F, and 15 minutes for it to cool enough to carve. Cold windy weather will slow the process. Total elapsed time, about 1 1/2 hours depending on the weather and the size of the bird.
1 (12 to 18 pound) turkey
1 teaspoon Morton Coarse Kosher Salt per pound of meat
12 quarts high smoke point oil such as peanut oil, refined canola oil, corn oil, or sunflower oil
About the bird. The smaller the bird the better. Thick pieces of breast meat cook slowly and the skin can burn in the process. 12 pounds and under is the best size. If you have a larger bird you should remove the legs where the thighs connect with the body and fry them separately, but that's no fun.
About the oil. Some people are allergic to peanut oil, so ask first.
1| Safety first. The bird must be fully thawed. Never stu the bird and remember to remove the giblets and neck from the front and center cavities. Drain all liquid from the cavity. Trim o excess flaps of skin, the tail, and the wing tips. They will burn. Make sure there is an open channel through the body cavity to the neck cavity so you can see daylight on the other side. You need to do this to prevent an air bubble and so you can drain the bird when you are done. Remove the plastic popup thermometer and the plastic truss that holds the legs together.