With the amount of oil required I think the best approach is to invite two or three friends to come over, "bring your own turkey", and have a marathon frying session. (Note: from my experience, I suggest heating the oil, then shutting off the burner before lowering the turkey into the oil. That way, if you should cause the oil to overflow, you'll just have a big mess to clean up, but no fire ball. Once the bird is safely in the pot, relight the burner and cook away.)
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Thank you!