- 24 hour brine – highly recommended
- 14 lb bird +12 people = no left overs
- 5 lbs of mashed potatoes isn’t very much
- There are no drippings from deep frying, which complicates gravy
- Cover during frying, or you’ll never hit the right temperature (350 degrees F)
- Get the bird to room temp before you drop it in the oil.
- Don’t actually drop it in the oil
- If you have an electric fryer read the directions
- Watch the episode of Good Eats about deep frying a turkey before you do anything else
- If you’re going through all this trouble you might as well fry two turkeys
- Peanut oil is ridiculously expensive
- You need like 4 gallons of oil
- Test your displacement with water before filling your fryer with oil (Thanks Archimedes)
- Forget the whole flavor injection thing
- Fry some other stuff while you have the fryer set up. Experiment.
Brian Linzy
Si vis pacem, para bellum
Pingback: Diet update | Brian Linzy