Quote:
Originally Posted by yelonutz
Ok, just for you guys, I walked out to the garage in the rain to check. My pot is 40 quart and measures 15 " tall and 15" wide. When I fry mine I work my hand between the skin and breast. This will form a large pocket. I then put my rub between the skin and the breast meat. I also make about a 1" cut on the leg, work in my index finger and stuff more rub in there. I no longer inject.
By doing this the rub does not wash off when putting it in the oil and the flavor goes right into the meat. It also make the oil last longer (cleaner). I can fry about 6 birds before dumping the oil. I have fried over 50 birds this way.
NUTZ
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I've fried about a dozen this season (plan on doing a couple more over the next week) before throwing the oil out. It's not pretty, but the last couple of birds came out just fine.
FWIW, the 22lb. bird ought to fit. I use a fry basket in my pot and it has plenty of room for a bigger bird (without the fry basket...there'd be a ton of room in there).