[RickM]

Looks like I may try to deep fry a small to medium sized Turkey just to see how it turns out. I friend lent me his propane fueled setup. I'll have to look on the net for instructions as he couldn't find them. I figure there's probably a chart or formula for the temp, bird size/weight and amount of time to cook.

Here's what I know from others who have tried it:

- Carry-out the operation outside away from the house, deck, garage and any flammable material. A dirt clearing in the yard? Wouldn't want to clean up pavers or asphalt.

- If windy use plywood, card board or other material to shield the wind. If the burner isn't allowed to operate at full temp the going will get rough.

- Test for the amount of Peanut oil required by dipping the bird in the pot of water. This will prevent under or over filling with oil when it comes time to fry.

- Use a fully thawed and dry bird. Well, as dry as you can get. (I've heard some deep fry frozen turkeys but that's a bit advanced for me on a first go round)

- Season the bird the night before. Let the seasoning do it's thing overnight.

- When you get to proper temp, up it about 50 degrees as it will lower quite a bit when the bird is submerged. Monitor oil temp with themometer and adjust to proper temp when it comes back up.

- Use of an internal therm is nice.

- When done hang bird and let oil drain for 20-30 minutes.

- Bird will cook quickly...dont over cook.

- Be prepared for a mess.....and the best tasting Turkey ever....(We'll see)


Any thoughts, corrections, additions?



-