OSUBuckeye
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Hawg73 said:I've done it a couple of times and it is as good as you have heard.
The key thing is to be able to read.
For instance, many rednecks who can't read decide to overfill the fryer with oil and once it has reached the temperature of boiling lava they drop the turkey in and watch the oil overflow the top of the pot and instantly vaporize their hunting boots, then their feet and finally the linoleum floor of their trailer before the entire mess bursts into flames.
One way to avoid this is to fill the pot with water before adding oil and then lower the turkey into the water to check to see how much water is displaced.
When the water reaches the proper level -- meaning the turkey is covered, but there is still plenty of room between the liquid and the rim of the pot-- you remove the turkey and mark the top of the liquid. That is how much oil you add (after emptying and drying the pot).
I use peanut oil, which can be bought in 5 gallon sizes at Walmart etc. It is pretty expensive, but can be reused several times. If I remember right, about 7 gallons of oil is about right depending on the bird.
Bottom line is don't cook the turkey on anything you can't afford to lose, but given reasonable precautions it isn't that dangerous.
Lowering the turkey very gradually into the boiling oil is also a real good idea, because there is always a little water on the bird from thawing etc. and oil and water don't mix.
I've done the whole bit, so hit me back with any specific questions.
The stuff is better than a baked bird and not nearly as greasy as you might assume. It also takes about 1/5 as long as baking.
Each method of cooking has it's pros and cons.
I hope you don't mind Hawg, but a copied your priceless work and emailed to some freinds in Texas. I think they are still laughing about the redneck shit. To funny!!!