[craigster59]

Cliff, Here's a copy of my foolproof Turkey Fry instructions. I give them to a lot of first timers and no fires, raw birds or "red joints" yet.

DEEP FRIED TURKEY

This works best with a turkey 10-12 lbs.
DEFROST TURKEY AND PLACE IN POT DRUMSTICKS FACING UP. FILL POT WITH WATER TO 2 INCHES ABOVE TURKEY, REMOVE TURKEY AND MARK WATER LEVEL ON OUTSIDE OF POT. DISCARD WATER AND DRY POT . REMOVE TURKEY FROM WRAPPING AND DISCARD GIBLETS AND NECKBONE. RINSE TURKEY THORUOGHLY INSIDE AND OUT AND PAT DRY WITH PAPER TOWELS. FILL INJECTOR WITH MARINADE AND INJECT THRU A MINIMAL AMOUNT OF HOLES, PULLING BACK NEEDLE AND INJECTING AT VARIOUS POINTS AT BREAST, DRUMSTICK,BACK AND THIGH. SPRINKLE OUTSIDE AND BODY CAVITY WITH “OLD BAY”, “TONY CHACHERES CREOLE” OR WHATEVER SEASONING YOU LIKE.
PLACE POT ON BURNER AND FILL WITH PEANUT OIL TO MARK ON POT. HEAT TO 375-400 DEG. AND S-L-O-W-L-Y PLACE TURKEY INTO OIL, RAISING AND LOWERING TIL THE BUBBLING IS NOT SO “ VIOLENT.” TEMP WILL DROP TO 250 TO 275, TURN UP BURNER AND BRING OIL BACK UP TO 300-325 AND COOK FOR 45 MINUTES OR 3 ½ MINUTES PER POUND. LIFT TURKEY FROM POT, PLACE ON RACK AND LET DRAIN 3-5 MINUTES. PLACE ON PLATTER AND LET REST FOR 10-15 MINUTES. CARVE AND ENJOY!