On Tue, 21 Nov 2006 03:55:47 GMT, Jack Redington
wrote:

Dan wrote:

basskisser wrote:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..



How do you store your oil in between uses? Do you refrigrate it?


Could you explain "refrigrate"? Is that an engineering term?

I just keep it in the garage in the corner. Never had any trouble with
it going bad. I am sure someone will have thier objection to this and
some valid reasons. But it has worked for me for about 8 years and about
14 fried Turkeys. I uasually do one at Thanksgiving and one at
Christmas. We alternate these holidays between Here in Atlanta and were
we hail from in St.louis. I keep a additional frying setup at my Moms in
St.Louis.

Capt Jack R..

I don't do fried turkeys, preferring the rotisserie, but I do leave the
deep fryer, with oil, in the garage. I strain the oil about every third
use, and throw it out when it gets looking too dark, maybe once a year.
Like you, I've never had a problem, and no one's ever complained or died.