SC - Deep-fried Turkey? OOP

[BaronessaIlaria at aol.com]

In a message dated 11/27/2000 10:31:33 AM Eastern Standard Time, 
tsersen at nni.com writes:

> Is a huge stock pot and 30 gallons of oil cheaper than a roasting pan?  I 
can't 
> imagine wanting to maneuver a 25 pound bird into and out of a tall pot full 
of deadly-
> hot oil sitting way up on the stove. 

It is generally done out doors as you would with grilling. Most hardware 
stores are now selling "turkey cookers" for less than $100. The pot is tall 
and narrow and uses only about 3-5 gallons of oil since the turkey displaces 
enough of the oil to raise the level to cover the bird. I read an excellent 
article about deep-frying turkeys in - of all places - the Honolulu 
Advertiser. To determine how much oil you need, they suggested you place the 
turkey in the pot and cover it with measured amounts of water til the depth 
was right, then use the equivalent amount of oil. Again in most cases, it was 
3-5 gallons.  The article also gave a time table which I have forgotten but 
it was mere minutes per pound as opposed to oven-roasting for somewhere along 
the order of 20 mins per pound.

Personally, I just don't want to think about that much oil cooling on my 
deck, but by most reports cooking the turkey that way makes it very tasty and 
extremely moist.

Ilaria