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Unread 10-06-2004, 11:56 PM   #33
thillin
somebody shut me the fark up.
 
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Join Date: 07-21-04
Location: Keller, Texas
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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.
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