We decided to embark on unknown territory when Brian was offered a turkey fryer to borrow. We've never done this before, never tasted the results before...and are really generally just completely ignorant to the whole turkey frying process. So we googled it. This is how we did it, taking in advice from many many sites, and combining all the helpful tips into one post:-)
BUY or HAVE
1. Turkey Fryer (with thermometer and injector)
2. 3+ Gallons of peanut oil (we needed 4 gallons)
3. A turkey, no bigger than 14lbs (ours was 13.5)
4. Propane tank
I was looking online for what to inject the bird with, and had some trouble coming up with recipes that did not include the words Cajun or Creole or that didn't use red wine. Only because I wanted something simple that I could make with ingredients I already had at the house. I found this recipe through a link on eHow, and it was delicious. I made it twice, 'cause Brian thought it needed more.
1/2C chicken broth
1T lemon juice
1/2 t garlic powder
1/2 t finely ground pepper
salt to taste
*Melt butter in small saucepan, add all other ingredients, except the salt. Mix well. Add salt until it has a slightly salty flavour. Load into meat injector.
This was delicious!
Tip #4: Rig up your turkey "hook" onto a broom handle. As it says online, "this is when most people catch on fire". So yah, when lowering the turkey into the pot, have good control and stay back as far as you can. Even with a dry room temp turkey, it pops and sizzles like you would not believe.
Tip#5: Displacement. Put the turkey in the pot. Fill the pot with oil until the bird is just covered. Remove the bird. Heat the oil, and replace when it's ready. This will insure that you don't over flow the oil with the displacement the bird causes.