Smoke Control Areas and wood burning stoves. You need to know if you are in a smoke control area or not as you cannot burn wood if you are (donât panic thereâs a way around it). There is a link at the foot of this article, to the DEFRA website, where this information can be found. Cities are almost always Smoke Control Areas.
1 If you have a deep fat frying thermometer, use it! 2  The best temperature is 350 to 375 degrees F. 3  If you don't have a thermometer, the oil is ready when a 1 cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F.
Deep-Frying the Turkey. Once the temperature of the oil is back up to 325Â° to 350Â°F start timing the cooking process. Cooking time is figured at a rate of 3 minutes per pound plus 5 minutes. Be sure to monitor the temperature of the oil throughout the cooking time.