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I am taking the plunge this year. It is going to be supplemental as there will be a larger traditionally roasted bird as well, so if i screw it up it won't matter that much.
GREAT article about it here: http://www.usadeepsouth.com/article1041.html
Some excerpts:
If you have never participated in or watched a whole turkey being deep-fried, you are probably one of the doubters. Most people who haven't actually done it say it can't be done and that only a fool would suggest that it could be done. At least they say that until they get their first slice of the finished product between their fingers.
Whole deep-fried turkey is some of the tastiest, moistest meat you will ever eat, if the job is done correctly.
You can use a turkey weighing between 12 and 22 pounds. Store bought or road-kill birds are equally appropriate. Always remove gravel from road-kill.
If the turkey has its legs bound together with plastic, remove the plastic. Melted plastic doesn't blend well with the spices.
Be sure to trim most of the fat from the neck end, which must remain open and unobstructed for the grease to boil through the entire bird. Don't cut off all the excess fat though. It will fry great and everyone will want to snap off a fried crunchy piece and try it. Be sure to remove giblet sack and neck from inside the store-bought turkey and remove head and feet from road-kill (optional in Arkansas).
Do not even think of using tongs or forks to lower or lift the bird. If you let a 15-pound turkey slip and fall into 5 gallons of hot oil, the party is over precisely at that point! Some people say they clip off the wings before frying a turkey. This is insane. Although the wing tips do turn dark and fry quicker than any other part of the bird, there is only one thing better than a crisp fried wing, and that is a crisp fried wing with a cold beer.
You may think the turkey is burned or overcooked; however, it absolutely is not if you followed the instructions. It will be unbelievably crisp and moist, with all the juices sealed inside. No grease is inside the turkey. You're about to become a very popular man.
Carve the turkey as usual. He's still very hot. Break off a crisp piece of skin or wing and fight over it, savor it and see if you can keep from breaking off another piece. Right about this point is when you say, "I will never eat another baked turkey!" And the naysayer will say, "I don't know if I want any of that or not." Yeah, right.
GREAT article about it here: http://www.usadeepsouth.com/article1041.html
Some excerpts:
If you have never participated in or watched a whole turkey being deep-fried, you are probably one of the doubters. Most people who haven't actually done it say it can't be done and that only a fool would suggest that it could be done. At least they say that until they get their first slice of the finished product between their fingers.
Whole deep-fried turkey is some of the tastiest, moistest meat you will ever eat, if the job is done correctly.
You can use a turkey weighing between 12 and 22 pounds. Store bought or road-kill birds are equally appropriate. Always remove gravel from road-kill.
If the turkey has its legs bound together with plastic, remove the plastic. Melted plastic doesn't blend well with the spices.
Be sure to trim most of the fat from the neck end, which must remain open and unobstructed for the grease to boil through the entire bird. Don't cut off all the excess fat though. It will fry great and everyone will want to snap off a fried crunchy piece and try it. Be sure to remove giblet sack and neck from inside the store-bought turkey and remove head and feet from road-kill (optional in Arkansas).
Do not even think of using tongs or forks to lower or lift the bird. If you let a 15-pound turkey slip and fall into 5 gallons of hot oil, the party is over precisely at that point! Some people say they clip off the wings before frying a turkey. This is insane. Although the wing tips do turn dark and fry quicker than any other part of the bird, there is only one thing better than a crisp fried wing, and that is a crisp fried wing with a cold beer.
You may think the turkey is burned or overcooked; however, it absolutely is not if you followed the instructions. It will be unbelievably crisp and moist, with all the juices sealed inside. No grease is inside the turkey. You're about to become a very popular man.
Carve the turkey as usual. He's still very hot. Break off a crisp piece of skin or wing and fight over it, savor it and see if you can keep from breaking off another piece. Right about this point is when you say, "I will never eat another baked turkey!" And the naysayer will say, "I don't know if I want any of that or not." Yeah, right.