by tonyj » Thu Nov 22, 2007 5:18 pm
Have deep fried several time--and Sonetpro deep fried a turkey at the recent Inks Lake gathering. The meat is moist, tender and not at all greasy. It is also much faster than preparing in an oven. Takes 20-30 minutes to get the oil to temp, 30-45 minutes to deep fry, then about 15-20 minutes to cool enough to cut. Um-um, good!
The trick to doing it safely is to not use too much oil. Put the turkey in the empty kettle. Fill with water to the proper fill point. Remove the turkey and mark the water level--this is the level you will use when you dump out the water and refill with oil. If you have a person on each side to lower the turkey, it is much safer than trying to gently lower the turkey in the hot oil by yourself.
Try it--you'll love the results.
Still graced with two eyes and ten fingers (due in no small part to luck!).
Just when you think a problem is solved, an uglier result replaces it.
tony