jjorsett: Wouldn't it make sense to turn off the burner during the immersion process, then turn it back on once successful? Didn't see that mentioned.

If you are new to it, yes.  If you've done a shiat load of turkey's and know what to do then it's not a problem.

I just finished my second one not 15 minutes ago.  I'm taking a break before doing two more.

fasahd: Isn't there a wax paper bag of neck and giblet crap in the cavity? Who would deep fry that? I deep fried once just to try it. I put the plastic wrapped bird in a tall kitchen garbage bag and set it in the fryer outside, set a garden hose on dribble and ran water in the pot to de-thaw it over night. Then used the Archemedes displacement to mark how much oil to use. If you are going to bother then you might as well use the huge Cajun injection syringe. Make sure the oil is hot before
immersing the bird. It came out great. I wouldn't do it again. The peanut oil costs more than the bird but it was  fun experiment.

This was very common back when there were different sized pots and oil came in 4-5 gallons (used to do it myself).  I just make sure I buy the same sized bird every year.  A typical 36qt-40qt fry pot will fry a 10lb-15lb turkey (weight frozen) with 3G of oil which is the size it is commonly sold in now days.  It's ok if an inch or two of turkey is sticking above the oil - in fact, that is what you want.

After taking out your giblet back and trimming off the excess skin and draining, your bird is going to lose 1-3 lbs...usually about 2lbs *depending* on what brand you buy (butterball would probably be more).

Also, recover your oil.  Don't buy the contraptions.  They sell filter material that fits in a regular oil funnel (like what you buy from the auto parts store).  Set the filter in the funnel and recover.  You can use cheese cloths and coffee filters to good effect as well.  Mind you, I'm doing 4 turkeys today (2 down, 2 to go) on the same oil.  I *probably* will not recover that oil but if I were only doing 1 or 2 turkeys, I surely would (providing no burns).

BunkyBrewman: ChrisDe: BunkyBrewman: 1.9K upvotes and 101 people "don't tell me what to do"

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Yeah, but after the initial nuclear fireball, how does the turkey turn out?

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If they're lucky, like this:

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Exactly.  This is my third year to do my neighbor's turkey.  The previous two years, they got black skin on their turkey.  They insisted (still) on thawing and injecting themselves but they have not been able to judge if it is thawed enough.  The meat turns out fine (because I know how to salvage a badly thawed turkey because I've done a million frys) but the skin is black...and it ruins my oil.  Not as black as in your pic, however.

Anyway, when they finally asked, last year, I told them that they are not completely thawing and draining their turkey.  The water is shooting/steaming through the skin and nuking it.  When I dropped their turkey in, I get a 100deg drop from 350 to 250 - that's *way* too much.  You should see a drop of ~30...maybe as high as 50.  A 30deg drop and oil back up to cooking temp (325-350) within 10-15 minutes and every part of that bird will be perfectly done with no overdone.

I gave extra instructions to them this year.  Their bird came out of the fry 30 minutes (or less) ago and turned out perfect.