The Blue Board

Put fryer on back porch, fill with oil, throw in frozen turkey, go back inside until it's done.

Works like a charm.

Pretty much everyone I know uses an injection and a rub. I use Tony Chachere's creole butter injection, and then rub down the outside with Tony Chachere's original creole seasoning. I also prefer peanut oil over the mix.

Keep in mind most of what you rub on the outside is going to end up in the bottom of your pot anyway. Frying turkeys can be dangerous so make sure you know how to do it safely.

I read that if you rub under the skin, it will preserve he dry rub so it's not necessary to use the injection?? The only thing I worry about is I don't want the injections to overpower the natural taste of turkey. I've heard good things about the Tony Chachere's Creole Seasoning on deep fried turkeys but my wife and some of my family aren't into cajun or spicy foods so I have to please more than myself....sounds awesome to me though.

Smoked turkey > deep fried turkey

yup, my dad has done them for years. dont think he really does much for prep but always turnout pretty dam good

Only if you aren't man enough to handle a little frier oil overflow.

FWIW, I slipped into a chicken fryer back in the day and got 3rd degree burns. I walked that shiz right off.

(True story)

If your frying a Turkey, DONT PUT IT IN FROZEN. Thaw that sucker out 1st

Make sure your wife puts tomato on the sandwiches from the leftovers. That bitch needs to be domesticated.

I'll ask my brother-in-law tomorrow. I've never cooked it just eaten it.

Yo, some basic tips from someone who deep fry's 5-7 per year. 14lbs or less no matter what. Thaw it completely. Put in empty fryer, fill with water to point where bird is just barely covered, take bird out, mark the water level. That's how much oil to put in. THOUROUGHLY DRY. THOUROUGHLY DRY. REPEAT. REPEAT. Heat oil to between 375-400, cooking temp is 375 but temp will drop a bit when you 1st put it in. TURN THE BURNER OFF WHEN YOU PUT IT IN. This is how rookies burn ish down.

Recommended recipe, simple and awesome: fresh squeezed lemon juice, kosher salt, 2-3 sprigs of finely minced Rosemary. Add salt little till it tastes good to you. Rub mixture in cavity and between skin and meat, everywhere possible, especially the Hooters. Enjoy

Definitely! Got 2 turkeys and a ham smoking right now. Tried fried last year and it was not my thing.