Deep frying a turkey may sound somewhat unusual, but believe me, Deep Fried Turkey is moist, not greasy, and quite delicious.

Naturally, fried turkey originated in the South — I had my first some years ago on the banks of Lake Bruin — but now it is gaining popularity nationwide.

What you will need

In addition to a turkey, you need a 40- or 60-quart pot with a basket or turkey frying hardware, plus a propane gas tank and burner, a deep-fry thermometer, a meat thermometer and lots and lots of oil, 3 1/2 to 5 gallons depending on the size of your turkey. Be sure to use oils that have a high smoke point, such as corn, peanut or canola.

You will probably need a fire extinguisher (and this is no joke) with plenty of pot holders close at hand. An injector to add marinades and seasonings to the meat is also good to have, but you can improvise if necessary without it.

Smaller turkeys seem to work better for frying, but certainly nothing larger than 15 pounds.

For very flavorful turkeys, you can inject the turkey before cooking with a favorite marinade. Or perhaps rub the bird with a dry spice rub.

Where to fry

Because so much oil is flammable, you should never fry a turkey indoors unless you have a cooker specially designed for this. Outdoors, place the fryer on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don’t mind oil stains. Always keep a fire extinguisher nearby.

Before beginning, (and before you even season or marinate your turkey) determine the amount of oil you’ll need by placing the turkey in the basket (or on the hanger, depending on the type of fryer you are using) and putting it in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot. Now add enough oil to equal what the water level was without the turkey in the pot.

How to fry

Using a candy thermometer to determine the temperature of the oil, heat to about 325° and no higher than 350°. This usually takes about 20 to 30 minutes. When the oil is hot enough, carefully place the turkey in the basket (follow instructions that come with a turkey frying kit) and slowly lower it into the pot. Now let her fry.

With whole turkeys, you can estimate the time about three minutes per pound to cook. Remove the turkey and check the temperature with a meat thermometer. The temperature should reach 170° in the breast and 180° in the thigh.

Using an injector for marinating

An injector, which resembles a large hypodermic needle, allows you to inject a marinade directly into the bird. You can make a fried turkey without this, but it won’t be as flavorful as injecting your bird with a marinade some 30 to 40 minutes before frying. Inject both sides of the breast, the legs and the thighs of the turkey.