Deep Fried Turkey

[Stewart Way]

Alan had a lot of good advice and I will say one thing again. Make sure the bird is thawed and dry. If still frozen or really wet, the water flashes to steam (ice will expand even faster)and you will have a mess with the overflow. Mythbusters did a show showing the effects of a frozen bird. Don't do it on a wooden deck. We usually throw a bag of frozen okra (you are in Georgia now) in after the bird. You can do it frozen but it will boil up. Be careful. I do turkey 3 times a year and usually use the oil 2 years. I cook mine about 4.5 - 5 min a pound. We all like the outer crunchy but not burned. Easier to carve if you let it set a few minutes.
I will never go back to oven baked turkey
Happy Thanksgiving