jmcquown wrote:
>
> There's (allegedly) a method to not setting your house on fire if you're
> going to deep fry a turkey. First rule is, you fill the fryer or a same
> size deep pot with water to where you think the oil should be. Then you
> immerse the turkey or something the same size and weight as the turkey
> and see how much liquid splashes out. If it splashes out, oh boy,
> you're probably going to catch your house on fire. Even if not, you'll
> have a huge mess of wasted oil to clean up.

Well, I was there that one day so I do know.
You start with a HUGE NAVY pot like Sheldon has. One that will
easily fit a large turkey with plenty of room to spare.

You put your turkey in the pot, then fill it with water up to
desired level at least 2-3" over the turkey and still leaving
several inches of air space over top of the liquid.

Then you remove the turkey, and dry it off inside and out.

Measure the water left in the pot and that's how much oil you
put in to cook the turkey.

Take that pot and the gas burner way out in the back yard well
away from the house then turn it on and bring the oil up to the
proper temperature. When ready to add the turkey, it must be
lowered VERY SLOWLY into the hot oil otherwise it will bubble
over and start a fire.

It took us about 2 minutes to slowly lower the turkey in. Once
in, it only took about 40 minutes to cook the giant turkey.

And as I said, very delicious turkey and not oily at all but I
missed the inside oven roasting smell plus that pan stuffing they
made really sucked.


>
> Jill <---not interested in deep fried turkey