People need to remember that hot oil and turkey can be a dangerous combination... Ignorance is the friend of accidents. Be enemies with ignorance."

Or, you can make sure the turkey is room temp before dumping it in hot oil, carefully. Warn the stupid, I'll enjoy my deep-fried turkey and not burn my nuts off. thankyouverrymuch

It's the most efficient redneck method of burning down a garage EVAR.

The trick is to start drinking AFTER the turkey has been fried.

bravian: Deep fried a turkey last weekend. It was awesome in every way.

I deep fried one last weekend as well, as a test run for the Thanksgiving meal next week. Used an 'indoor" electric turkey fryer, but still put it outside in the yard away from anything that might catch fire (or get stained by oil. One nice thing about the fryer is that it came with a hook and basket assembly that makes it easy to slowly lower the bird into the oil without having to get to close to it, and also with a pair of elbow length insulated gloves.

For those who may be wondering, the turkey comes out very similar to an oven roasted bird. It's not greasy and it doesn't taste like the oil.

zato_ichi: I came here to comment on these. I've seen these in the stores, and it seemed like such a terrible idea. But I guess it's just a Fry-Daddy bulked up.

It's just a giant vat for heating oil. The only advantages of this setup being that it's electric, so no open flame, it has a built in thermostat, and a built in filter for capturing used oil. I got one and plan on using it for our next fish fry as well.

Oh, and you can buy both the fryer and a 5 gallon vat of peanut oil at Costco. The fryer uses 2.75 gallons of oil to fry a turkey, and you can filter and reuse the majority of that if you want. I just opened the valve on the included filter/spigot and ran the oil into a funnel with another filter in it, and from there into a sterilized plastic bucket with an air-tight lid. The second filter didn't really seem to catch much of anything, so the internal one must work well enough. The used oil does not look or smell appreciably different than the unused oil.

2 grams: You bought one of those ones on the infomercials didn't you? :)


A properly deep fried turkey should NOT taste like an oven roaster bird!!!

The skin should be very crispy, the meat very moist, (and picked up some flavor from the peanut oil. Tell me are you using peanut oil?). And always inject the bird. I prefer a very spicy cajun marinade.

repeart a properly deep fried turkey should be so much better than an oven roaster. Honeslty. No comparision.

/I'll fry about 7 turkeys this holiday season.


No, I did not buy one from an infomercial. My post right after the one you quoted mentioned using peanut oil (and admittedly, that I bought it from Costco, which is only one step up from an infomercial, but still).

The point I was trying to make (which I admittedly did not make well) is that the difference between a fried turkey and a roasted turkey is not as big as the difference between say a rotisserie chicken and a KFC. It's generally moister, the skin (what little there is) is crispy and golden. What is isn't is an oily/greasy deep fried mess like a typical fried chicken dinner.

People say they don't want to fry a turkey because they want the look and/or taste of a traditional thanksgiving turkey. Well you still get that. It still looks like a turkey, it still tastes like turkey. It's just tastier It's not like you have to tempura batter the thing.

As to your last point, it's absolutely possible to do a great tasting turkey in the oven. It's just a lot harder and more work. Frying will get you a turkey that is as good or better than the 'best possible' result from an oven, and will do it consistently and in far less time.

That might be the best acting I've ever seen from him.

/DingleDangle?