Quote:
Originally posted by Jim Cesiro
Tips, pointers for 1st timers?
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10 to 12lb bird is best. While bird is in wrapper, place in pot, legs pointed up, fill pot w/ water 2" above bird, remove bird and mark water line. Toss water and dry pot. Remove bird from wrapper and pull out/toss giblets, neck and pop up thermometer and metal/plastic thingies around legs. Inject drums, wings, breast with marinade (Italian dressing, Coca Cola/mustard, onion/garlic/celery/spices, whatever you come up with). Sprinkle liberally into cavity and outside w/ Tony Cachere's, Old bay or whatever spice/rub you like.
Fill pot with peanut oil to mark ( if you always use 10-12lbs this can be your permanant mark) and heat oil to 375-400 degrees. Take bird and s-l-o-w-l-y lower into oil, vaporizing moisture off of bird. After rapid boiling slows down, temp will have fallen to 275-300, bring back to 300 to 325 and cook for 3 1/2 minutes per pound.