Sampson, Duplin, Wayne and Onslow counties rank 1 through 4 in turkey production in North Carolina, respectively, and produced over 27 million turkeys in 2008. As you prepare to enjoy these eastern N.C. grown turkeys for Thanksgiving and Christmas, you may want to consider deep-fried turkey as well as baked.

Deep-fried turkey, a concept that started in the south, has risen in popularity nationwide. The National Turkey Federation notes that it’s a perfect twist for barbecues, block parties and holiday feasts. To get started, here are some turkey frying tips for both outdoor and indoor turkey fryers. For a deep-frying turkey experience that is fun and produces delicious results follow these guidelines:

Turkey size matters

Smaller turkeys, 8 pounds to 10 pounds and turkey parts such as breast, wings, drumsticks and thighs, are best for frying. Size does matter, as a 12-pound to 14-pound turkey is the maximum size bird that should be successfully deep-fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooling time may result in over exposure to the skin, which could be over cooked.

If a larger bird (more than 15 pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh section first in oil that has been preheated to the desired temperature (375 degrees F for outdoor propane turkey fryer and 400 degrees F for indoor electric turkey fryer). Cook to an internal temperature of 175 degrees F to 180 degrees F. Remove the dark sections and reheat the oil. Then fry the turkey breast to an internal temperature of 165 degrees F to 170 degrees F.

Amount of oil

Many turkey fryers feature a “fill line” indicating the suitable level of oil to add to the pot, but if that feature is absent from your fryer, follow these guidelines before marinating the turkey:

Place the thawed turkey in the fryer basket and place in the empty pot. The minimum oil level should be 3 inches to 5 inches from the top of the fryer. Add water until the top of the turkey is covered. Remove the turkey, allowing the water to drain from the turkey. Note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water.

Drain or pour out the water and dry the pot thoroughly. If the fryer has a drain valve, be sure there isn’t any excess water in the spigot. Open the valve to drain the water and remember to close the valve before adding oil.

There are turkey fryers that don’t require oil. New outdoor, oil-less turkey fryers use infra-red heat – a technology popular in gas grills – to cook and the result is a juicy, tender bird with crispy skin.

To reduce spattering, thoroughly dry the interior and exterior of the bird. FMI and additional safety tips click on to http://www.louana.com and www.crisco.com