Directions

1. Wash and pat turkey dry and let come to room temperature

2. Place in a large stockpot and cover turkey with La Tourangelle Sun Coco Oil.

3. Bring oil up to 207°F, slowly (should take about 1 hour and 30 minutes) and let lightly simmer for 20 minutes.
4. Bring up to 250 and turn off. Let rest in oil for 10 minutes and take out carefully.

5. Let turkey rest for at least 30 minutes before carving.

6. Salt turkey and serve.
7. In direction number 1, the main reason frying a turkey can be dangerous is water (or possibly a frozen mass) so making sure you pat the outside and soak up any liquid in the body cavity is important.
8. In direction number 2, you want to make sure you have at least 8 inches, if not 1 foot of space from where the oil ends to the lip of the pot. Once the oil gets hot and starts to boil it can cause a fire if it boils over.
9. In direction number 3, by slowly bringing up the heat of the oil, you basically confit, which is a delicate process and makes the turkey moist.
10. In direction number 4, by bringing the oil up to 350°F, this will darken the skin and get it nice and crisp.
11. In direction number 5, all meat should always rest! This keep the moisture in the flesh and will give you a better end result.
12. Heavily salting the bird is necessary. Normally I would wet brine poultry before cooking but because it is fried, the moisture could cause a safety issue.