No chance.
I use the Big Easy Oil-less Turkey Fryer.
Works every time. 10 minutes per lb.
You turn it on - no other setting.
Insert meat thermometer into turkey.
Put your turkey in the Big Easy.
Do nothing else.
Cook until you hit 165 degrees.
Put top on for 5-10 minutes, until golden brown skin.
Take out & let rest for 15 minutes.
Accept accolades as a turkey hero.
Slice and feast.
This is my third turkey. First two were perfect and moist.
Cleans itself in 15 minutes.
Frees up kitchen for my bride to work her magic on the rest.
(Takes about 1/4 propane tank and 3-4 beers.)
Frees up kitchen for my bride to work her magic on the rest.
Ah...
You bring up memories of a few years ago...
The week earlier we'd brought home the bird and the wife told me to put it in the down stairs refrigerator; where we keep the drinks. So I did.
Comes the day and my sweetie says, "Go get the turkey from downstairs. So I did.
10 seconds later she screams, "THIS BIRD IS STILL FROZEN!!!" Yes; it was.
What'd she expect when I put it in the FREEZER part.
So now I endure, yearly, "Make SURE you put it in the LOWER part where it can THAW!!" (Don't worry Honey. I won't forget.)
(Yes; she was able to work HER mojo as well, as the frozen bird was just a few minutes late at being the guest of honor that year.)
First two were perfect and moist beats hard and frozen every time.