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Old 11-01-2010, 07:48 PM   #11
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Old 11-01-2010, 07:55 PM   #12
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How about a practice run?
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Old 11-01-2010, 08:32 PM   #13
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Find the post from GB, from couple of years ago, he had a detailed step by step what he did to fry turkey.
Actually if you fallow the instructions on the pot exactly you'd be fine.
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Old 11-01-2010, 11:01 PM   #14
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What would be the best way to lower the bird into the oil?
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Old 11-01-2010, 11:03 PM   #15
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The fryer rig usually comes with a platform th put the turkey on and a hook to lower it into the fat.
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Old 11-01-2010, 11:18 PM   #16
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I know absolutely nothing about frying turkeys, but I would advise you to:

1. Make sure he dries the turkey inside and out.

2. Make sure he doesn't use too much oil.

3. Have the fire extinguisher handy.

4. Have the phone ready to call 911.

5. As soon as he heads for the fryer with the turkey, turn on the video camera (make sure the batteries are ready!).

6. Contact "America's Funniest Home Videos."

Barbara
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Old 11-01-2010, 11:22 PM   #17
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Quote:
Originally Posted by Barbara L View Post
I know absolutely nothing about frying turkeys, but I would advise you to:

1. Make sure he dries the turkey inside and out.

2. Make sure he doesn't use too much oil.

3. Have the fire extinguisher handy.

4. Have the phone ready to call 911.

5. As soon as he heads for the fryer with the turkey, turn on the video camera (make sure the batteries are ready!).

6. Contact "America's Funniest Home Videos."

Barbara
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Old 11-02-2010, 05:48 AM   #18
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Thanks Barbara......I'll post the Youtube link!
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Old 11-02-2010, 08:47 AM   #19
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Turkey deep fryer here too. Can't echo enough the advice to dry the bird. But also, make sure it is completely thawed out. Also, get new hot mitts. Talking about ones that come up the forearms a ways. Don't rely on your little pot holders for this. Go to the bbq store or even a place that sells welder's equipment and get some really good hot mitts. The bird will still pop a little bit and those little pops do burn and sting as they hit exposed skin.
And, also as mentioned, do it outdoors and in a wide open place with no cover. Lower very slowly into the oil. Don't rush that step. Make sure the oil is at least 350F before lowering the bird. Oil will cool down and will seem to take forever to recover, but don't turn the heat up to rush the recovery. And trust the cooking time for the bird. In fact, it might get done a bit early.
A rub of dry spices placed under the skin really enhances the flavor too.

Oh in case someone else hasn't mentioned it before...dry the bird.
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Old 11-02-2010, 12:18 PM   #20
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Quote:
But also, make sure it is completely thawed out.
I'd go one better. I wouldn't use a frozen bird for this, at all. I don't think you can dry them out well enough. And almost no one defrosts them thoroughly enough to be safe for frying. Buy a fresh turkey.
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