"Eisboch" wrote in message
...
I was half thinking of trying to cook a deep fried turkey this year, just
for something different.

Works great, I've done it every Thanksgiving for the last couple of years.
Best bet is a bird no more than 16 pounds. This year I did a 15 pound bird.

It cooked in only 42 MINUTES.

No tying up the oven all damn day...

It generally takes around 4 gallons of peanut oil. Cooking it as 350F seals
the moisture into the bird. The meat's absolutely delicious, no oil gets
into it at all. Even the skin is pretty dry after you let it rest for 15-30
minutes.

Prep is simple, just inject it with some marinade early that morning (or the
night before) and put a dry spice rub on the outside. Leave it sit for /at
least/ 6 hours to get a good marinade going inside the meat. Then just slow
lower it into the oil. Keep an eye on the temperature and keep it around
350F.

The oil is reusable, I generally fry another three birds for friends over
the course of the weekend. Post-Thanksgiving sales at the grocery store
have 'em pretty cheap. Just strain the oil and reuse. If it's only used
once it'll keep for up to 3 months, less as it's used more.

-Bill