Fried Turkey Advice

quote:

---

’d say go with the Food board for this one

---

Forgot that board existed!

quote:

---

Drop it in frozen for a nice crust on the skin

---

I find just a little thaw works best, maybe 15 minutes at room temp just to let the outside layer of skin start to thaw, somehow it helps in the crisping process.

The most important part is getting it into the oil all at one time, never slowly.

I would say don't take any advice on this board seriously

Try to avoid the burn unit or a visit from the local volunteer fire house.

One other thing: be sure to have someone take a video of you lowering the frozen turkey into the full pot. You might win America's Funniest Videos. First prize is $10,000 and that should cover your out-of-pocket medical bills....

Go watch YouTube that's way too much shite to type.

Brine it for 24 hours beforehand, making sure it is totally
Defrosted.

Do an injection, then an over and under the skin rub.


Measure your oil level with the turkey in the pot to avoid spillover and fire. Do not do it in an enclosed area.
Get your oil at a steady temp, about 350 (look out for Loch Ness monsters), then slowly lower Turkey in the pot, legs up

The oil should just cover the legs, bones may stick out a bit.

3&1/2 minutes a LB until golden brown with a nice crust

Don’t burn the house down for gods sake