Considering deep frying a turkey, hints?

Parent Cafe
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<p>NO oil…amazing. looks interesting but won’t be doing it this year.</p>

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<p>We’ve done it and it’s wonderful - quick and delicious. The keys re: safety are 1. connections (as mentioned above), 2. measuring to make sure you have the correct amount of oil (as mentioned above) and 3. make sure the bird is DRY before you dunk it. If it’s wet, that’s when you get the splatter.</p>

<p>You can keep the oil for a few days to reuse. The next day we often make an extra to freeze and offer the “service” to friends who usually take us up on it! So the oil is usually used to cook 5 or 6 birds. We prefer to do 2 smaller ones rather than one huge one when we have a large crowd. They cook so quickly that there’s enough time and more drumsticks). We then take the oil to a local “green” guy who uses it to power his pickup.</p>

<p>The King Kooker website has some great seasonings you can mail order. The only drawback I’ve noticed is that you don’t get gravy, but I’ve never had a guest who doesn’t love the taste and the moistness of the finished product.</p>

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<p>Living in the south, we do love some deep-fried foods! We, too, have found the Char-Broil Big Easy to be a great alternative to the turkey fryer. Not only is the cleanup much easier, there’s no costly oil with which to dispose of afterward. The skin has a nice crispy texture while the meat is very tender and juicy. Yum … I can hardly wait till turkey day! For those of you that have never had deep-fried turkey, don’t knock it till you’ve tried it.</p>