I've used peanut oil, creamy shortening for frying and canola oil. I prefer canola oil and I strain it through a fine paint strainer and cheesecloth after I do a couple turkeys and put in the freezer when done. Frying isn't something you can set and forget, you have to keep an eye on it the whole time. I get the oil to temp and shut off the burner and lower the bird in the pot so theres no chance of flare up, then relight. Don't do it on a wood deck and if you do it on asphalt put some pavers under the burner. For easy cleaup of the inevetable oil spill lay down some Dri-Sorb or unscented Kitty litter. Make sure you get as much water off the bird as possible. Be safe and have fun!
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
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