re: Deep fried turkey fires

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Do you know much about water and oil? Submerging your turkey in oil, then having to wait an ample amount of time for it to try afterwards is harder than using a spoon? Take a video of your cooking please, we need more educational videos of dumbshits.

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The way I do is I brine my bird in my fry pot.

I agree its not hard to do. You are correct in turning off the cooker when adding the bird I forgot that step.

But my point is that people take random sizes of turkeys and estimated pot sizes and oil amounts.

Unless you want to risk hot oil going all over your floor, its best to somehow pre measure the amount you need. As said, you want the oil just barely above the top of the bird and you want at least 3-4 inches of pot above that.

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Those of you bad mouthing air fryers have never tried one.

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I wasn't "bad mouthing" anything. I was just saying these oil-less stand alone contraptions aren't "frying" in any respect. I'm sure they can be as good a method as any for roasting a turkey, though.

I have always brined mine in a Gatorade cooler. Pack some bagged ice on the top. No refrigerator required.

Tried that last year. It was good.

Time to fry!

When we start having oil-less fried chicken joints I'll believe that oil-less turkey is just as good. Until then, I've been sold on way too many useless cooking gatches as it is. Not saying its not good, I just prefer a fried turkey or indirect heat grilled/ smoked.

No, I said air frying tastes like Walmart chicken. I.E. those $5.99 rotisserie jobs.