[anton]

The first issue is the burner. The more BTU's the better. Propane only, no electric.

A potato slice needs to sizzle furiously before you lower the turkey in.

Cook it in lard. No vegetable oil.

It needs to be foaming the whole time. It'll get pretty dark.

The pot need only be big enough; the bigger the better (more hot oil means more temperature stability).

Good eatin'

Anton

PS No fooling on the lard v. oil issue.

[MissMillie]

Fried turkey is fabulous... but there won't be any stuffing.

[Katie_Colic]

Good luck : ). We like to smoke a turkey, fry a turkey and roast a turkey to give everyone their choice. The fried turkey is always a huge hit!

Definitely use peanut oil and make sure you don't use too much. We almost ruined our back porch with one spill.

[ottersnot]

I did this last year.
Definitely make sure your burner is correctly burning.
You want a sharp blue flame. NOT yellow.
This is important to get the oil to temperature and keep it
there. Also definitely use peanut oil.
You can get it at costco or sam's in a 5 gallon
size. It is a little more expensive, but tastes better
and heats better.
I went with the hook which had a small ring at
the bottom to hold the bird. No problems with this.
The bird did not fall apart on me either time I
cooked.
I did a practice bird before I did the Turkey
day bird and it was well worth the effort.
My practice bird did not come out as well because
I used canola oil, and I did not have my burner
adjusted correctly. Once I adjusted the burner to
a nice blue flame I had that bird sizzling the second
time.
Do not worry about the cooker bubbling hard or the bird being black. My first bird was black, but the second
bird done in peanut oil was brown, and wonderfull.
It was not greasy at all. I'm sure Canola or vegetable
oil will work, but I found peanut oil to be better.
This is highly recommended and FUN!.
enjoy and good luck.

[Pharmboy]

It makes it more dangerous if you use a live turkey...

[cork]

There are some great suggestions posted here. Going to try some myself. We've been deep frying turkey for parties for several years. The only thing I didn't see so far, make sure you leave the bird rest long enough after removing it from the oil and prior to carving. It will take longer than your baked bird. This year going to fry one and smoke one. But definately fresh not frozen.

[Stand Watch Listen]

FYI...

Deep Frying Turkey

Deep-frying that turkey could land you in hot water UL warns against turkey fryer use

Foster Farms - Deep Frying Turkey

Cajun Deep-Fried Turkey

DEEP-FRIED TURKEY INFORMATION SHEET

Eastman Cajun Cooking Instructions

[Dinsdale]

One word Turduckhen.

Next year I'll be frying a TurGoosHen.

Some day I'll be frying a cowpiglamturgooshen...

[xzins]

Need advice on "frying" a Turkey

Don't

[MissAmericanPie]

Fill your pot between 1/2 and 3/4 full of peanut oil, not all the way to the top by any means. Use a turkey that only weighs about 12 lbs. Some people buy an injection kit and inject the bird with a flavor, I don't do that.

Wash the bird, salt it on the inside and outside, lower it gently into the oil and let it fry. It will sink to the bottom, when it floats to the top it is pretty much cooked and ready to eat. I let it rise to the top and cook a little time because I like my turkey rather done.

[carlo3b]

Tip; use your mother-in-law's broom stick to lower the bird into the preheated oil....stand back, with an iced cold beer...and a camera....snicker