Turkey

• That traditional Thanksgiving bird isn’t just for the roasting pan anymore. The process of soaking the turkey in a brine and then immersing the entire bird into a pot of hot oil has grown in popularity since the late 1990s. Deep-frying the turkey produces a crispy skin that seals the juices into the meat. The cooking time also is considerably shorter than roasting, as a deep-fried turkey takes only about three minutes per pound. Safety is paramount. Guard against fires by deep-frying your turkey outdoors, using an electric fryer or a combination pot and propane structure designed specifically for that purpose.

Chicken

• A whole, deep-fried chicken can be just as tasty as a fried turkey, but it may never reach the popularity of traditional fried chicken cooked as cuts. Whether you prefer dark meat or white, deep-fried chicken is an American favorite. Often dredged in beaten eggs and buttermilk before coating it with a mixture of flour and spices, chicken lends itself to being one of the top deep-fried meats of all time.

Beef and Pork

• Chicken-fried steak is a staple food of many Southern cooks, but the name is a misnomer as there is no chicken in the dish. It’s actually pieces of beef -- cubed steak or round steak -- that is breaded and prepared the same way chicken is fried. It’s usually served smothered in a white gravy. Alternatively, if you prefer the taste of pork, flatten a tenderloin with a meat hammer. Dredge it in an egg and milk mixture, coat it in flour, and drop it into the deep-fryer for a king-sized sandwich.

Seafood

• Even though, Biblically, fish are not considered meat, some people think differently. Most fish are tasty when deep-fried. Depending on the catch-of-the-day in your region of the country, firm-fleshed fish such as catfish, perch, halibut, red snapper, grouper and cod lend themselves well to the deep-frying process. Shrimp, clams and oysters also become delicacies when married with a pot of hot oil.

Frying Oil

• Choosing the proper oil is crucial to a successful deep-frying experience. Peanut, safflower and canola oil work best, as each has a smoke point above 400 degrees Fahrenheit, meaning that the point at which the oil starts to smoke is higher than the needed cooking temperature. An oil with a higher smoke point ensures optimum flavor.