based on factors such as outdoor temperature and the temperature of the bird. If the oil begins to smoke at any time, lower the heat. Overheated oil can lead to combustion. [3] To control the temperature if it starts to rise, adjust the burner to turn down the heat. 9 Finish the frying . Once the turkey begins to float to the top of the oil, allow it cook for an additional 15 minutes. Once cooked, carefully remove your turkey from the pot, give it a little shake to disperse the excess oil and transfer it back onto its platter. Check the internal temperature with the meat thermometer. The temperature should be at least 165 degrees F (75 degrees C), but preferably 170 degrees F (77 degrees C) in the breast and 180 degrees F (82 degrees C) in the thigh. [4] 10 Turn off the flame . Let the oil cool completely, making sure it's in a spot where nobody (especially kids and pets) will run into it. Remove the wire and serve. [5] Smaller turkeys (8-10 lbs) are more suitable for deep-frying because the longer cooking time of larger turkeys (over 15 lbs) can cause over-cooking of the skin (as well as increased difficulty and risk in submerging a large bird). If you do have a large turkey, it is recommended by the National Turkey Federation that you deep fry it in sections, with the legs/thighs first and the breast second. [6] To reuse the oil, let it