I fry turkey parts all year. You can get drumsticks, thighs or breast. We like the thighs at my house. And with parts, it takes a whole lot less peanut oil.
Peanut oil is a must with the high flashpoint.
Also before the turkey prep, place in the empty pot. Fill with water until turkey is covered. Mark with a piece of tape. Take out bird and emty water. Dry out and fill with oil to tape level.
Slowly dip the bird a little at a time. I dip a little, then pull out, then dip a little more. Then slowly lower in.
Do this, and never have an oil overspill.
Make a wind block to keep from prolonged cooking times.
Enjoy the juiciest bird ever.
-adopted 3/13/10 CL Score
2 Large BGEs
(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
-adopted 2/2/08 CL Score
-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Paddlin Pigs BBQ