X2 of all that BWA said, and extra stress on the making sure the bird is free of as much moisture as possible, and also on the lowering it slowly into the hot oil.
Keith
X2 of all that BWA said, and extra stress on the making sure the bird is free of as much moisture as possible, and also on the lowering it slowly into the hot oil.
Keith
I always inject the bird with something letting it sit for a day or two. Last year I also did a brine for a day which turned out really well.
Here is a tip for the moisture. This will help stop the boil over. Once you have your turkey ready give it a rub down with some of the cold peanut oil. Once coated it's oil in oil. No boil up and mist which becomes fireball. Make sure you still put the turkey(or anything) in slow.
Been doing the deep fried turkey for years now. Never have a bake one again.
DG
DG
SB
HST
AOD
AOG
CD
This is one cullinary experiment that I have always wanted to try. It sounds like it would be wonderful. I have heard from many people that they really like doing a turkey like this. I am patiently waiting for an opportunity to try it out with a friend first before I get the stuff to do it. I hope your bird turns out great. Roger.
Just another day at the office!
I'm a huge fan of the brine myself.Last year I also did a brine for a day which turned out really well
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Walmart should have a 3 gallon jug of LouAna pure peanut oil for about $28.00.
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