Monday, December 8, 2008 7:56:35 PM
lol at the firemen "putting the forzen turkey in there made the grease react because thiers an over flow in grease catching the FLAME ON FIRE"
Monday, December 1, 2008 6:48:41 PM
They also forgot to mention that you should TURN OFF THE GAS while you lower the turkey into the grease...then turn it back on, once it's in.
Friday, November 28, 2008 11:05:31 PM
I'd put up my fried turkey to any oven turkey any day.
Plus in the time it takes you to cook a turkey in the oven (given prep time was equal for both) I could do five or more turkeys that taste substantially better than the oven. Plus beyond flavor you would never know the difference between my golden brown fried turkey and your golden brown oven turkey.
Friday, November 28, 2008 11:03:54 PM
This is crap man, you NEVER set your fryer more than 400 F to start and then you want it around 325 to 350, going up to 500 with too much oil already is just retarded.
When you use a rub and marinade (a certain type I love) and inject it into different parts as well as letting it sit in it over night, it beats a oven turkey by 50 times over.
Many of you (especially Europeans) will call "foul" (lil joke) on the whole deep frying turkey. However, this is one of the rare frying food instances where it isn't greasy at all. The frying simply seals the skin as soon as it`s dropped in to seal in all the juices and any marinade/rubs you`ve added. As opposed to doing it in the oven which just dries the turkey out.
Also using peanut oil is much healthier than other types as well as more tasty.
but for the record you NEVER:
1) fry a frozen turkey 2) drop it in (you lower it in slowly) 3) overfill the pot 4) have it at 500 degrees F 5) or do it inside
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