Frying a turkey

What LSUengr said -

One tip - put the turkey in the pot while still in the bag and fill with water to cover. Make a note of the level when you pull the turkey out. Fill to that line with oil. Will save you the grease fire later on.

New Orleans Crawfish Boil Turkey Story

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Cajun injector Creole Butter flavor for the injection and whatever your favorite spicy rub is for the outside.

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This. I usually will take Tony's and rub a ton of it inside the skin directly against the meat, then I mix a frick ton of Tony's with butter (like you would do to make honey butter or garlic butter) and slather all of that shite on the outside of the skin and side of the cavity. All of this the night before. Leave it in the fridge overnight covered in foil.

This year I am experimenting with using the garlic injector instead of the butter. We'll see how it turns out.

Make sure that MFer is completely thawed out before you dunk it in da grease

Best tip, like Radios said, don't just drop it in because it will over flow on you. When I worked at a restaurant, me and 2 other guys would cook 200-300 birds the Wednesday before Thanksgiving for pickup orders. For the fried turkeys we just injected with Cajun Injector cajun butter and Tonys all over the outside. You can go off the "popper" to tell when they are finished or use a probe in the breast placed parallel to the breast bone and inserted towards the center of the breast, not perpendicular to the rib cage. The downside to the poppers is they don't seem to pop until the 190s, which is fine if you're going to eat it shortly after. I prefer to pull them in the mid to low 170s vs. trying to hit 165 on the dot. IIRC, it usually took 45 min for us to do 3 in one commercial fryer, one bird completely submerged by itself would probably be closer to 30-35 min. depending on your setup and ability to control the temp consistently.

I like to rub the outside in a mix of tony's and garlic powder. For the inside I make a 50/50 mix of Tony's creole butter and Hooters Hot wing sauce and inject that all over. Best to melt the jar of wing sauce until the consistency is more liquid. I fry for 3-3.5 minutes per pound. Check temp when close.

I have also substituted the tony's for crab boil at a lesser than 50/50 mix. Juicy and delicious.

All the bases covered here .

Make sure to pull the plastic and guts out of the bird first.

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You can go off the "popper" to tell when they are finished

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NO NO NO

Don't do this to yourself

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Safety tip, after getting oil to 375 deg (initial temp that should drop to 350 for cooking), kill the flame BEFORE dropping bird...if you get a boil over there is no ignition source). Lower bird in slowly and wear a glove, then after bird is dunked and cooking, relight the burner...

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Good call.

And i second the post about filling the pot with water with the turkey in there(not in the bag) to know what you fill line should be.