On 14 Nov 2005 14:19:31 -0800, "johny b" >
wrote:

>hello everyone,
>
>i purchased a turkey fryer this year and am going to give this a shot.
>i have a few questions which i'm unable to find while googling. any
>info will be most helpful.
>
>1. when injecting the marinade with the syringe, am i putting it in the
>middle of the meat...or am i trying to get it between the sking and
>meat? The later seems like what most people are talking about when they
>refer to the turkey "inflating".
>
>2. i've also come across posts which mention putting a whole onion in
>the cavity of the turkey. this seems pretty interesting, i just toss
>this in before frying and leave it in the whole time right?
>
>3. are there any other vegetables i should toss in the cavity as
>well...i'm pretty intrigued by this method
>
>4. i've come across many marinade recipes. i myself would like to try
>the hot ones with cayenne pepper however i feel the majority of guests
>would like something mild. which type seems to be most pleasing to the
>mass?
>
>5. please feel free to share any of your favorite methods (vegetables,
>spices, marinades etc.). i'd love to hear them!
>
>thanks all!
>
>john

Hey John,
I have fried turkeys, fish, shrimp and oysters in my turkey fryer.
Some tips:

10 lb. turkey maximum
fill pot with water and submerge turkey
see how high the oil needs to be
not too close to the top of the pot
dry pot completely before adding oil
use fresh peanut oil for each frying event
use a thermometer to keep the heat adjusted
lay a splatter screen across the top of the pot
when frying small things like shrimp, cook small batches
place fryer on a concrete fire resistant surface
have utensils to handle food in hot oil
have several dish rags or pot holders in the frying area
spread newspaper on ground to lift turkey out of oil
make sure cavity faces down to drain oil in pot

Last time I used my fryer, I fried Softshell Crabs! They were
delicious...

Regards,
Bill