Bought a propane deep fryer and am going to try it this year. Any tips from someone who has done it before. I'd like to avoid burning my house down.

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Shit like this is why my people have to work on Thanksgiving.

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Thawing before frying is overrated.

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My number one tip, especially if you brine the bird and you've been drinking a little, do not forget that you need to blot dry both the outside and the inside of the turkey. Twenty years ago my father made one and kind of forgot that part, goes to lower it in and peanut oil is shooting out the cavity like a fire hose. At that point, there was no alternative but to drop it in and watch as the fire hose exhuasted itself. No big fire, but there was some permanent concrete stains.

Main thing is to think about where you want to have gallons of boiling oil... not on a wooden deck, not in your garage. They do taste pretty good and cook relatively quickly. I've usually had them where they've been injected with some liquid flavoring.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Take the bag out


It's awesome. You'll be glad you did it if you don't massively fuck it up.

For the love of god man thaw that fucker thoroughly. I can't stress that enough. Please.
A fried turkey is magnificent.


But thaw it.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

Do not listen to this man.

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For the eight days prior to Thanksgiving, deep fry and eat a bird of some sort, progressively larger in size. It is important that the turkey sees you do this.

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I once got busy in a Sur la Table bathroom

Best tasting bird you'll ever have.

Thin-slice up some sweet potatoes after and make awesome-tasting chips out of the flavored oil.

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I like thinking big. . . If you're going to be thinking anything, you might as well think big.
-Donald J. Trump, BPE

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Make sure you only half thaw it, and then put the deep fryer on your wood deck close to the house. Most importantly, pour gasoline under the fryer, this will prevent the oil from starting the deck on fire if there is spillage.

Go to Arby's

Wrong. The whole week of Thanksgiving is shut down time. Oh wait, you're talking about claims adjusters. Sorry.

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Hawaii (fuck) You

Grilling my turkey again this year. Last year I cooked a ~21 pounder using indirect heat in a little under 4 hours. This year, since my sister is doing a ham as well, I will only be getting a 12-15lb turkey. Would love to try the deep fry route next year as I have a yard thats big enough to run a fryer away from the house, garage, driveway, etc.

Good luck, Hank. Let us know how it goes.

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very jealous of people that get to host Thanksgiving.

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Reality is your friend, not your enemy. -- Seacrest

Should I send thoughts and prayers to Hank and his family now, or should I wait until he burns his house down?

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Haven’t gotten to in years now. And don’t see it happening soon with elderly parents and a brother with very young kids. Not seeing folks traveling.

Also, right after you drop it in, chase it with a Hershey's kiss for flavor.

Also make sure the oil is as full as possible when dropping the bird in. All of the extra oil will soak into the bird... promise.

Turkey with a chocolate mole actually sounds fabulous. Would like to do a Mexican-themed Thanksgiving, but that might be considered some sort of cultural atrocity. Would have to check with JUAN.

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Reality is your friend, not your enemy. -- Seacrest

at this whole thread.Well done.

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"He is a loathsome, offensive brute
--yet I can't look away."

Trial run tomorrow, Friendsgiving. Will report results.

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Deep fried turkey is overrated. Smoking is the way to go.

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"I honestly don't see a good bet on the board here."

I agree, much prefer smoked turkey but the wife hates smoked food so I tend to stick to smaller fowl to smoke.

MANY would move, including me.

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"I honestly don't see a good bet on the board here."

More for me is how I look at it.

Best bird I've had. Injected it with some garlic butter and rubbed it down with salt, pepper, onion and garlic powder. I'll never go back to the oven.

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Can we at least start making Tiny work for his jokes?

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